Nitrate & Nitrite Free Vegan Corn Tortillas
Three humble ingredients — masa harina, salt, and warm water — come together to make something genuinely magical. The dough comes together quickly, and pressing each ball flat into a thin round is oddly satisfying, whether you're using a tortilla press or a rolling pin. These are the kind of soft, pliable tortillas that fold without cracking and pick up just the right amount of char from a hot cast iron skillet or comal. Because the ingredient list is so stripped down, there's nothing to second-guess here — no cured meats, no processed additives, no preservatives of any kind hiding in the mix. That makes them a natural fit for anyone keeping a close eye on what goes into their food, especially when store-bought options can be harder to vet than they look. Wrapping the finished tortillas in a kitchen towel to steam is a small step that makes a big difference, leaving you with a stack that's tender, warm, and ready for whatever filling you have in mind.
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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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