Oats 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 night feel like a real occasion. The entire recipe comes down to three humble ingredients — masa harina, salt, and warm water — so there is nothing hidden, no grain blends to second-guess, and absolutely no oat-derived fillers or thickeners to worry about. That matters more than it might seem, because store-bought tortillas can sometimes include unexpected additives that make label-reading a chore. Here, you know exactly what is going in. The technique is straightforward: mix, rest, press, and cook on a screaming-hot cast iron skillet or comal until those signature brown speckles appear. Wrapping the finished tortillas in a kitchen towel while they steam is the small step that transforms them from stiff rounds into the soft, flexible wraps you actually want. Whether you are loading them up with roasted vegetables, beans, or anything else, these are the real deal.
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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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