Tree Nut Free Vegan Corn Tortillas
Warm, pliable, and kissed with those signature brown spots, homemade corn tortillas are in a completely different league from anything you'll find sealed in plastic at the grocery store. The entire recipe comes down to just three ingredients — masa harina, salt, and warm water — so there's nothing hidden, no mystery oils, and absolutely no tree nuts anywhere near the process. That simplicity is exactly what makes this such a reliable choice for anyone navigating ingredient labels with a careful eye. The technique is straightforward: mix, knead, rest, press, and cook on a screaming-hot cast iron skillet or comal until the edges lift and those beautiful speckles appear. Wrapping the finished tortillas in a kitchen towel lets the trapped steam do the final work, turning them silky and soft without any added fat. Use them for tacos, enchiladas, or just tear one apart straight from the towel — they're that good on their own.
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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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