Soy Free Vegan Corn Tortillas
Warm, pliable, and kissed with just the right amount of char, homemade corn tortillas are one of those kitchen projects that feel almost magical for how simple they are. The entire ingredient list is three items — masa harina, salt, and water — so there is nothing hidden to worry about, no soy-based additives, no preservatives, just pure corn flavor in every bite. Store-bought tortillas can be surprisingly tricky to vet, with ingredient panels that sometimes sneak in unexpected fillers, so making your own puts you completely in control. The technique is straightforward: mix, knead, press, and cook on a screaming-hot cast iron skillet or comal until those telltale brown spots appear and the edges lift on their own. Wrapping the finished tortillas in a kitchen towel to steam is the small but essential step that transforms them from stiff rounds into the soft, flexible wraps you want for tacos, enchiladas, or just tearing off a piece to scoop up whatever is on your plate. Once you taste one fresh off the pan, going back to the packaged version is going to feel like a real compromise.
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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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