Tortillas de Maíz

Method

1. 1

   Mix the dry ingredients

   Combine the masa harina, salt and cumin in a bowl.

2. 2

   Make the dough

   Stir the lime juice into the warm water. Gradually add it to the dry ingredients with the oil, mixing until a soft dough forms.

3. 3

   Rest

   Cover and leave at room temperature for 20 minutes.

4. 4

   Shape

   Divide the dough into 8 equal pieces and roll into balls. Keep them covered while working. Press each ball between two pieces of baking paper into a thin round, about 15 cm across.

5. 5

   Heat the pan

   Set a dry frying pan or cast-iron griddle over medium-high heat for 3 minutes, until properly hot.

6. 6

   Cook the first side

   Cook each tortilla over medium-high heat for about 30 seconds on the first side, until the surface looks dry and the edges begin to lift.

7. 7

   Cook the second side

   Flip and cook for 45 to 60 seconds, until brown spots appear.

8. 8

   Finish cooking

   Flip once more for 15 to 30 seconds. A few toasted spots and a little puffing show they are ready.

9. 9

   Keep warm

   Transfer each cooked tortilla to a clean tea towel and wrap it to keep warm and soft. Serve warm.

Tips

• The dough should feel like modelling clay, not sticky. Add a little water or masa harina if needed.
• Keep the dough balls covered so they do not dry out.
• Avoid overcooking the tortillas or they will turn brittle.

Swaps

• Use a heavy frying pan if you do not have a cast-iron griddle.

Storing

Keep the tortillas wrapped in a clean tea towel until serving; reheat briefly in a dry pan.