Legume 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 entire recipe comes down to three humble ingredients — masa harina, salt, and warm water — which means there is nothing hiding in the mix that could trip up anyone avoiding legumes. Store-bought tortillas can be a minefield, with flour blends and shared production lines that introduce unwanted ingredients, so making your own is genuinely the cleanest route. The technique is straightforward: mix, rest, press, and cook on a screaming-hot cast iron skillet until those signature brown spots appear and the edges lift on their own. Wrapping the finished tortillas in a kitchen towel lets the trapped steam do the final work, giving you that soft, supple texture you want rather than anything stiff or brittle. Once you taste one fresh off the comal, the bagged stuff at the grocery store is going to have a hard time competing.
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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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