Seed Oil Free Vegan Corn Tortillas
Warm, pliable, and deeply satisfying, these homemade corn tortillas are built from just three ingredients — masa harina, salt, and water — making them a naturally clean choice for anyone avoiding industrial seed oils. Store-bought tortillas are a surprisingly common source of refined oils, with canola, soybean, or sunflower oil quietly tucked into the ingredient list, but this recipe sidesteps all of that entirely. The dough comes together quickly with a simple knead, a short rest, and a press, so you don't need any special skills to pull off something that tastes genuinely fresh and authentic. Cooking them on a cast iron skillet or comal gives each tortilla those beautiful speckled brown spots and a slightly smoky edge that you just can't replicate from a plastic-wrapped package. Wrapping the finished tortillas in a kitchen towel while they rest is the small step that makes a big difference — the trapped steam softens them into that tender, flexible texture perfect for tacos, quesadillas, or just eating warm with a little salt. Once you've made a batch at home, going back to the store-bought version feels like a real downgrade.
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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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