Sesame Free Vegan Corn Tortillas
Warm, freshly pressed corn tortillas are one of those simple pleasures that store-bought versions can never quite replicate. Made from just masa harina, salt, and warm water, this recipe is naturally free from sesame in any form — no oils, no seeds, no hidden additives to second-guess on a label. The dough comes together quickly with a short knead and a brief rest, giving the masa time to fully hydrate before you press each ball into a thin, even round. A hot cast iron skillet or comal does the heavy lifting, coaxing out those signature brown spots and a slightly smoky, earthy aroma that fills the kitchen fast. Wrapping the finished tortillas in a kitchen towel lets the steam work its magic, turning them soft and pliable — perfect for tacos, enchiladas, or just torn and eaten straight from the pan. With only three ingredients and no specialty equipment required beyond a press or rolling pin, this is the kind of foundational recipe worth making on repeat.
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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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