Honey 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 ingredient list is about as clean as it gets — masa harina, salt, and warm water — so there is absolutely nothing to second-guess if you are avoiding sweeteners like honey. Store-bought tortillas can be a minefield of unexpected additives, but making your own means you know exactly what went into every single one. The technique is straightforward: mix, knead, press, and cook on a screaming-hot cast iron skillet until those signature brown spots appear and the edges curl just slightly off the pan. Wrapping the finished tortillas in a kitchen towel lets the trapped steam do the final work, giving you that soft, bendable texture that holds up to any filling without cracking. Whether you are loading them with roasted vegetables, beans, or anything else, these are the real deal straight from your own kitchen.
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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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