Mushroom 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, quesadilla, or simple side feel like a proper meal. The ingredient list is beautifully short — masa harina, salt, and warm water — so there is absolutely nothing hiding in the mix that could cause concern for anyone avoiding fungi-derived ingredients. Store-bought tortillas can be a surprisingly tricky category, with some brands using additives or processing aids that aren't always obvious on the label, so making your own puts you fully in control. The technique is straightforward: mix, knead, press, and cook on a hot cast iron skillet or comal until those signature brown spots appear. Wrapping the finished tortillas in a kitchen towel to steam is the small but essential step that transforms them from stiff rounds into the soft, flexible wraps you actually want. Once you taste how fresh and corny these are straight off the pan, the store-bought version 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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