These homemade corn tortillas are a delightful upgrade to the classic recipe, offering a touch of flavor and ease in preparation.
Combine the masa harina, salt, and lime zest in a mixing bowl.
Mixing the dry ingredients thoroughly ensures even distribution of flavor.
Gradually add warm water to the dry mixture, stirring until a dough forms.
Add water slowly to avoid making the dough too sticky.
Knead the dough until smooth and pliable, adjusting with water or masa harina as needed.
Proper kneading develops the dough's texture for better tortillas.
Wrap the dough in plastic wrap and let it rest for 20 minutes.
Resting allows the dough to hydrate fully, improving its workability.
Divide the dough into 16 equal portions and roll each into a ball.
Keep the dough balls covered to prevent them from drying out.
Flatten each ball between two sheets of plastic wrap using a rolling pin or tortilla press.
Using plastic wrap prevents sticking and makes cleanup easier.
Heat a cast iron skillet over medium-high heat.
Ensure the skillet is hot before cooking to achieve the best texture.
Cook each tortilla for about 30 seconds on the first side, flip and cook for 1 minute, then flip again for 30 seconds.
Adjust the heat as needed to prevent burning while ensuring even cooking.
Serve the tortillas warm with your favorite fillings or toppings.
Keep the tortillas warm by wrapping them in a clean kitchen towel.
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