Low Histamine Vegan Corn Tortillas
Warm, freshly made corn tortillas are one of those simple pleasures that store-bought versions can never quite replicate. With just masa harina, salt, and warm water, this recipe keeps things beautifully minimal — which is exactly what makes it such a reliable choice for anyone managing histamine sensitivities. Many packaged tortillas contain additives, preservatives, or fermented ingredients that can quietly cause problems, so making your own from scratch puts you fully in control. The dough comes together quickly, and a short rest lets the masa hydrate fully so every tortilla presses out smooth and pliable. Cooking them on a hot cast iron skillet or comal gives each one those characteristic golden-brown spots and just the right amount of chew. Wrapping the finished tortillas in a kitchen towel lets the steam do the final work, leaving you with soft, tender rounds that are ready to fill or fold however you like. It's a genuinely satisfying kitchen project that delivers far more than the three ingredients on the list would suggest.
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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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