Hazelnut Free Vegan Corn Tortillas
Warm, pliable, and kissed with those signature brown spots, these homemade corn tortillas are the kind of thing that makes you wonder why you ever bought the packaged version. The entire recipe comes down to three humble ingredients — masa harina, salt, and warm water — so there is absolutely nothing hiding in the mix that could cause concern for anyone avoiding tree nuts. Masa harina is naturally plant-based and nut-free by nature, making this one of the most straightforward recipes you can add to your rotation without a second thought. The technique is satisfying to learn: press, cook, flip, and steam, and within minutes you have a stack of soft tortillas that taste genuinely fresh. Wrapping them in a kitchen towel right off the comal is the small but crucial step that transforms them from flat discs into the tender, flexible rounds you want for tacos, enchiladas, or just torn and dipped into something good. Once you get the feel for the dough — adjusting water or masa harina until it holds together cleanly — the process becomes almost meditative.
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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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