Chile Lime Tortillas
Chile Lime Corn Tortillas
Rated 5.0 stars by 1 users
Ingredients
- 1 cup masa harina
- ¾ cup hot water
- ½ teaspoon salt
-
1 tablespoon Morton & Bassett New Mexico Chile
-
1 teaspoon Morton & Bassett Ground Cumin
- 1 lime, juiced
Directions
Combine masa harina, hot water, salt, M&B New Mexico Chile, M&B Ground Cumin, and lime juice in a mixing bowl. Combine with a spatula until all the masa harina has hydrated and a crumbly dough forms. Use hands to continue mixing, until the dough has a texture of playdough. Add more masa harina or water if the dough is too sticky or too dry.
Line the tortilla press with parchment paper or plastic wrap. Take about 1 tablespoon of dough, roll it into a ball, and set on the press. Press the dough to form the tortilla. Remove from the press and set aside. Stacked tortillas may stick, so be careful when pulling them apart.
Heat a nonstick pan over high heat. Once the pan is hot, place one tortilla at a time onto the pan. Cook for 2-3 minutes, then flip. Tortillas will slightly puff up and may slightly char. Use for tacos, quesadillas, and more.