Ginger Free Vegan Corn Tortillas
Warm, freshly pressed corn tortillas are one of those simple pleasures that store-bought versions can never quite replicate. Made from just masa harina, salt, and warm water, this recipe is naturally free from ginger and any other spice that might sneak into pre-packaged alternatives — so you can stack them up without a second thought. The dough comes together quickly with a short knead and a five-minute rest, giving the masa time to fully hydrate before you press each ball into a thin, even round. A hot cast iron skillet or comal does the heavy lifting, coaxing out those signature brown speckles and a slightly smoky, earthy aroma that fills the kitchen fast. Wrapping the finished tortillas in a clean towel lets the steam work its magic, turning each one pliable and soft enough to fold without cracking. Whether you're loading them up for tacos, using them as a scoop, or just eating them warm with a little salt, these are the real deal — and they're entirely plant-based to boot.
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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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