Oral Allergy Syndrome Friendly Vegan Corn Tortillas
Warm, freshly pressed corn tortillas are one of those simple pleasures that make everything taste better, and this three-ingredient version is as pure and satisfying as it gets. Masa harina, salt, and warm water are all you need — no additives, no preservatives, and none of the raw fruits, vegetables, or tree pollens that can trigger oral allergy reactions. Because the ingredients are so minimal and straightforward, there's no guesswork about what's hiding in the dough. The tortillas cook quickly on a hot cast iron skillet or comal, developing those signature brown speckles and a subtle toasty corn flavor that store-bought versions rarely match. Wrapping them in a kitchen towel right off the pan lets the steam do its work, leaving you with soft, pliable rounds that fold beautifully around whatever filling you choose. Whether you're building tacos, tearing them into a bowl of soup, or eating them plain with a little salt, these are the real deal — and knowing exactly what went into them makes every bite even better.
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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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