Homemade Corn Tortillas

In a large bowl, combine masa harina and sea salt.

Pour hot water and freshly squeezed lime juice into the masa mixture and stir with a spoon, forming a big ball. The dough should be firm and springy when touched, not dry or super sticky. If you need some more water, add it in small amounts until dough reaches the right consistency.

Cover the bowl with a clean kitchen towel or napkin and let the dough rest for about 1 hour.

Grab about a golf-ball sized chunk of the rested masa and form it into a ball by rolling it in the palm of your hands.

Dust a folded sheet of parchment paper or wax paper with a little bit of the dry masa and then place the masa ball in the center. Gently flatten the ball either using a rolling pin or a tortilla press, after folding the parchment paper over.

Gently remove the flattened masa from the parchment paper and transfer to a hot griddle or fry pan and cook for about 30 seconds to 1 minute. You’re looking for golden brown spots, but you don’t want to overcook them so they crack when you fold them.

Flip the tortilla over and cook on the other side for another 30 seconds to 1 minute. Repeat with the remaining dough until you run out. Store the prepared tortillas together in a clean kitchen towel to keep warm.

If you’d like to save the dough for later, you can store in the fridge in an airtight container for up to 4–5 days, then just grab, roll out and cook up some delicious homemade corn tortillas.

Note: Look for masa harina that only contains corn and lime.