High Fructose Corn Syrup 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 you wonder why you ever bought the packaged kind. Store-bought tortillas are a surprisingly common hiding spot for additives and sweeteners, but this recipe keeps things beautifully clean — just masa harina, salt, and warm water. That's it. The masa harina does all the heavy lifting, giving you that authentic, slightly earthy corn flavor that holds up to any filling you throw at it. A quick press, a hot cast iron skillet, and a couple of minutes wrapped in a kitchen towel is all it takes to get soft, steamy tortillas with those gorgeous speckled brown spots. They're naturally plant-based too, so everyone at the table can dig in without a second thought. Make a full batch and keep them wrapped — they reheat beautifully and taste just as good the next day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!