Paraben Free Vegan Corn Tortillas
Warm, freshly pressed corn tortillas are one of those kitchen experiences that genuinely spoil you for anything store-bought. These are made with just three ingredients — masa harina, salt, and warm water — so there's nothing hidden in the mix, no preservatives, no additives, and no guesswork about what you're actually eating. The dough comes together quickly with a simple knead, and a short rest lets the masa fully hydrate before you press each ball into a thin, even round. Whether you use a tortilla press or a rolling pin, the technique is forgiving and satisfying in a hands-on way. A hot cast iron skillet or comal gives each tortilla those signature brown speckles and a slightly smoky edge that packaged versions just can't replicate. Wrapping the finished tortillas in a kitchen towel as they come off the pan is the small but crucial step that keeps them pliable and soft. Taco night, enchiladas, or just torn and dipped — these are the real thing.
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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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