Walnut Free Vegan Corn Tortillas
Homemade corn tortillas are one of those kitchen projects that feel almost magical — three humble ingredients transform into something warm, pliable, and deeply satisfying. Masa harina, salt, and water are naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination stress to worry about here. The dough comes together quickly with just a whisk and a knead, and a short rest lets the masa fully hydrate before you press each ball into a thin, even round. Cooking them on a hot cast iron skillet or comal gives each tortilla those signature brown speckles and a slightly smoky edge that store-bought versions just can't replicate. Wrapping the finished tortillas in a kitchen towel as they come off the pan is the small but crucial step that keeps them soft and foldable rather than stiff. Use them for tacos, enchiladas, or simply tear one apart and eat it warm — 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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