Gelatin Free Vegan Corn Tortillas
Warm, pliable, and kissed with just the right amount of char, these homemade corn tortillas are the kind of thing that makes every taco night feel like a real occasion. The entire recipe comes down to three humble ingredients — masa harina, salt, and warm water — which means there is absolutely nothing hidden in the mix. For anyone navigating gelatin-free eating, store-bought tortillas and wraps can be surprisingly tricky, since some brands use additives or processing aids that aren't always obvious on the label. Making them from scratch sidesteps all of that completely. The technique is straightforward: mix, rest, press, and cook on a screaming-hot cast iron skillet until those signature brown spots appear. Wrapping the finished tortillas in a kitchen towel lets the steam do its quiet magic, turning them soft and flexible without any extra fuss. Once you taste one fresh off the comal, going back to the packaged version is going to feel like a serious downgrade.
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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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