Pistachio Free Vegan Corn Tortillas
Homemade corn tortillas made from scratch are one of those kitchen projects that feel almost magical — three humble ingredients transform into something warm, pliable, and deeply satisfying. Masa harina, salt, and warm water are all you need, and every single one of them is naturally free from tree nuts, so there's no label-scanning or cross-contamination stress to worry about here. The dough comes together quickly with just a minute of kneading, and the tortilla press (or a rolling pin in a pinch) does the heavy lifting from there. Cooking them on a hot cast iron skillet until they're lightly speckled and just starting to lift at the edges gives you that authentic char and toasty corn flavor you just can't get from a store-bought package. The trick of wrapping the finished tortillas in a kitchen towel lets the steam work its way through, leaving you with soft, flexible rounds that fold without cracking. They're perfect for tacos, enchiladas, or honestly just torn and eaten warm straight from the pan.
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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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