Lupin Free Vegan Corn Tortillas
Warm, pliable, and kissed with those signature brown spots from a screaming-hot cast iron pan, these corn tortillas are the kind of thing that make you wonder why you ever bought the packaged version. The entire recipe comes down to just three ingredients — masa harina, salt, and warm water — which means there is nothing hidden in the mix and no need to scrutinize a label for unexpected additives like lupin flour, which sometimes sneaks into commercial flatbreads and wraps as a protein booster. Masa harina is naturally gluten-free and made purely from nixtamalized corn, so it keeps things clean and simple from the very first stir. The short rest after mixing lets the dough fully hydrate, making it easy to press into smooth, even rounds without cracking. A quick double-flip on the comal develops that lightly charred surface while keeping the inside tender, and wrapping the finished tortillas in a kitchen towel lets the steam do the final work of softening them to perfection. Use them for tacos, enchiladas, or just torn and dipped — they are endlessly versatile and genuinely better than anything you will find on a shelf.
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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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