Peanut Free Vegan Corn Tortillas
Warm, pliable, and kissed with those signature brown spots, homemade corn tortillas are in a completely different league from the packaged stack sitting on a store shelf. The entire ingredient list is just three pantry staples — masa harina, salt, and warm water — so there is nothing hidden to worry about, no shared-facility warnings, and absolutely no peanut-derived oils or additives sneaking in. The technique is straightforward: mix, knead, press, and cook on a screaming-hot cast iron skillet or comal until the edges lift and the surface goes beautifully speckled. That final step of wrapping the tortillas in a folded kitchen towel is the real secret, letting trapped steam do the work of making them soft and bendable without any added fat. Whether you are building tacos, enchiladas, or just tearing off a piece to scoop up something saucy, these deliver the kind of fresh corn flavor that makes you wonder why you ever bought the pre-made kind.
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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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