Nutmeg Free Vegan Corn Tortillas
Warm, pliable, and made from just three ingredients, these homemade corn tortillas are the kind of kitchen project that feels almost meditative once you get into a rhythm. Masa harina, salt, and warm water are all it takes — no spice blends, no hidden seasonings, nothing to second-guess. That simplicity is exactly what makes this recipe such a reliable choice when you need to avoid certain spices entirely, since every ingredient is completely transparent and easy to verify. The cast iron skillet gives each tortilla those gorgeous brown speckles and just the right amount of chew, while wrapping them in a towel at the end lets the steam do the final work of making them soft and foldable. They're endlessly versatile — pile them with roasted vegetables, beans, salsa, or anything else you love. Once you taste a fresh tortilla straight off the comal, the store-bought stack in your pantry is going to feel like a real downgrade.
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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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