Shellfish Free Vegan Corn Tortillas
Warm, freshly pressed corn tortillas made from scratch are one of those simple kitchen pleasures that store-bought versions can never quite replicate. The dough comes together with just three ingredients — masa harina, salt, and warm water — making it naturally free from any animal products or seafood derivatives without any substitutions required. Getting the hydration right is the real skill here: the dough should feel smooth and pliable, and the recipe walks you through exactly how to adjust it until it's perfect. A hot cast iron skillet or comal gives each tortilla those signature brown speckles and a slightly smoky, toasty aroma that fills the kitchen. Wrapping the finished tortillas in a clean towel as they come off the pan is the move that takes them from good to genuinely great — the trapped steam softens them into something tender and flexible. Tuck them around your favorite fillings, use them as a base for tacos, or just tear one apart while it's still warm. Once you've made a batch this way, it's hard to go back.
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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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