Turmeric Free Vegan Corn Tortillas
Warm, freshly pressed corn tortillas are one of those simple pleasures that store-bought versions can never quite replicate. These are made with just three ingredients — masa harina, salt, and warm water — so there is nothing hidden in the mix, no spice blends, no colorings, and absolutely no turmeric to worry about. That matters more than you might think, since many packaged tortillas and seasoning-forward shortcuts sneak in anti-caking agents or spice mixes that can catch you off guard. The technique here is straightforward: mix, knead, rest, press, and cook on a hot cast iron skillet or comal until the edges lift and those signature brown spots appear. Wrapping the finished tortillas in a kitchen towel lets the steam do the final work, giving you that soft, pliable texture that holds up to fillings without cracking. They are naturally plant-based from start to finish, making them a reliable staple for anyone cooking vegan meals who also needs to keep their plate free of certain spices. Once you taste one straight off the pan, going back to the packaged stack is going to feel like a real step down.
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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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