MSG Free Vegan Corn Tortillas
Warm, freshly pressed corn tortillas are one of those simple pleasures that store-bought versions can never quite replicate — and this recipe proves just how little you actually need to make them right. With only masa harina, salt, and warm water, there are zero hidden additives or flavor enhancers to worry about, making this a genuinely clean, whole-ingredient staple. Masa harina is naturally rich in corn flavor, so the tortillas taste earthy and slightly sweet straight off the comal without any help from shortcuts. The technique here is straightforward: mix, rest, press, and cook — and that brief rest in the towel at the end is the secret to getting that soft, pliable texture that makes a tortilla actually fold without cracking. A cast iron skillet or comal gets them beautifully speckled and fragrant in under two minutes per tortilla. Whether you're loading them up for tacos, using them as a scoop, or just eating one warm with a little salt, these are the kind of tortillas that make you wonder why you ever bought 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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