Pecan Free Vegan Corn Tortillas
Warm, pliable, and made from just three pantry staples, these homemade corn tortillas are the kind of thing that will completely ruin store-bought for you. Masa harina, salt, and warm water come together into a smooth dough that presses out into perfectly thin rounds — no nuts, no nut oils, no cross-contact concerns hiding in a long ingredient list. The whole process is naturally free of tree nuts at every step, so if pecans or other nuts are a worry in your household, this recipe is a genuinely safe and satisfying option. The cast iron skillet does the heavy lifting, giving each tortilla those gorgeous brown speckles and just enough char to taste like something from a taqueria. Wrapping the finished tortillas in a kitchen towel to steam is the move that takes them from good to great — soft, flexible, and ready to fold around whatever filling you're working with. Whether you're building tacos, enchiladas, or just tearing off pieces to scoop up salsa, 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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