Eosinophilic Esophagitis Friendly Vegan Corn Tortillas
Warm, freshly made corn tortillas are one of those simple pleasures that taste nothing like anything from a package, and this three-ingredient version delivers exactly that. For anyone managing eosinophilic esophagitis, navigating store-bought tortillas can be a minefield of hidden allergens, shared equipment warnings, and ingredient lists that seem to grow longer every year. This recipe keeps things beautifully stripped back — just masa harina, salt, and warm water — so you know exactly what's going into every single one. The masa harina gives the tortillas that distinctive earthy, slightly sweet corn flavor, while the brief rest period lets the dough fully hydrate for a pliable, smooth result that won't crack when you fold it. A hot cast iron skillet or comal is all you need to get those signature brown speckles and the gentle puff that signals a perfectly cooked tortilla. Wrapping them in a kitchen towel right off the pan traps just enough steam to keep them soft and tender until you're ready to eat. Whether you're filling them, stacking them, or just tearing off a piece straight from the towel, these are the kind of homemade staple worth making on repeat.
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Learn more →Ingredients
8 servings
- 2 cups masa harina
- ½ tsp fine salt
- 1 ½ cups warm water, plus more as needed
Instructions
- 1
Whisk the masa harina and salt together in a large mixing bowl. Pour in 1 1/2 cups warm water and stir with a fork until a dough forms. Knead the dough in the bowl for about 1 minute until it is smooth and holds together without cracking at the edges. If the dough feels dry or crumbly, add water 1 tablespoon at a time; if it sticks to your hands, add a small pinch of masa harina.
- 2
Cover the bowl with a clean kitchen towel and let the dough rest for 5 minutes so the masa fully hydrates.
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