Nightshade Free Vegan Corn Tortillas
Warm, pliable, and made from just three ingredients, these corn tortillas are the kind of kitchen staple that makes everything else taste better. Masa harina, salt, and warm water are all it takes — no tomatoes, peppers, or any of the nightshade family anywhere in sight, which makes this recipe a genuinely reliable base for anyone navigating that restriction. Store-bought tortillas can be a minefield of unexpected additives and shared production lines, so pressing your own at home puts you fully in control. The technique is straightforward: mix, rest, press, and cook on a screaming-hot cast iron skillet until those signature brown spots appear and the edges curl just slightly off the pan. Wrapping the finished tortillas in a kitchen towel lets the trapped steam do the final work, giving you that soft, tender texture you want for tacos, wraps, or just tearing off a piece alongside a bowl of something good. Once you get the rhythm going — pressing one while another cooks — the whole batch comes together beautifully.
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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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