Pregnancy Friendly Vegan Corn Tortillas
Warm, freshly pressed corn tortillas made from scratch are one of those simple kitchen pleasures that feel genuinely special every single time. With just masa harina, salt, and warm water, this recipe keeps things beautifully clean — no additives, no preservatives, and nothing to second-guess on the ingredient label, which matters a lot when you're eating for two. Masa harina is naturally gluten-free and a good source of calcium and iron, two nutrients that come up again and again during pregnancy. The technique is straightforward: mix, rest, press, and cook on a hot cast iron skillet until those signature brown spots appear and the edges lift just slightly from the pan. Wrapping the finished tortillas in a kitchen towel lets the steam do its quiet work, giving you soft, pliable rounds that are ready to fill with whatever sounds good that day. Whether you're building a taco, scooping up beans, or just eating them warm with a little salt, these are the kind of wholesome, made-from-scratch basics that feel like genuine nourishment.
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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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