Latex Free Vegan Corn Tortillas
Warm, freshly pressed corn tortillas made from scratch are one of those simple pleasures that store-bought versions can never quite replicate. The dough comes together with just three ingredients — masa harina, salt, and warm water — making it naturally free from the latex-cross-reactive foods like avocado, banana, and kiwi that can complicate so many other recipes. There are no hidden additives, no preservatives, and no mystery ingredients to second-guess on a label. The technique is straightforward: mix, rest, press, and cook on a hot cast iron skillet or comal until those signature brown spots appear and the edges lift just slightly from the pan. Wrapping the finished tortillas in a clean kitchen towel lets the steam do the final work, leaving you with soft, pliable rounds that are perfect for tacos, enchiladas, or simply eating warm with a little salt. Whether you use a tortilla press or a rolling pin, the process is satisfying and the results are genuinely impressive.
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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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