Macadamia Free Vegan Corn Tortillas
Warm, freshly pressed corn tortillas are one of those simple pleasures that store-bought versions can never quite replicate. Made from just masa harina, salt, and warm water, this recipe is naturally free from tree nuts of any kind — no hidden oils, no specialty fats, nothing to second-guess on the label. The dough comes together quickly with a quick knead and a short rest, giving the masa time to fully hydrate before you press each ball into a thin, even round. A hot cast iron skillet does the heavy lifting from there, coaxing out those signature brown speckles and a slightly smoky, earthy aroma that fills the kitchen fast. Wrapping the finished tortillas in a towel to steam is the small but crucial step that transforms them from good to genuinely pliable and soft. Tuck them around grilled vegetables, beans, or your favorite salsa, and you'll wonder why you ever reached for the packaged kind.
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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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