Chile-Lime Tortillas

Name: Chile-Lime Tortillas
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 8 tortillas
Ingredients: 1 cup masa harina; 2 tablespoons lime juice; 2 tablespoons sriracha hot sauce; 1 tablespoon vegetable oil; 1/8 teaspoon salt

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Level: Intermediate

Total: 50 min
Active: 50 min

Yield: 8 tortillas

Level: Intermediate

Total: 50 min
Active: 50 min

Yield: 8 tortillas

Ingredients

1 cup masa harina

2 tablespoons lime juice

2 tablespoons sriracha hot sauce

1 tablespoon vegetable oil

1/8 teaspoon salt

Directions

Special equipment:

a tortilla press and a gallon-size resealable plastic bag

Combine the masa harina, lime juice, sriracha, vegetable oil, salt and 2/3 cup water in a small bowl. Mix well with a spoon. As soon as a dough starts to come together, knead with your hands until a soft dough has formed and the ingredients are fully combined. Divide into 8 balls and cover with a damp cloth to keep moist.
Cut a gallon-size resealable plastic bag along both seams and lay it open on a tortilla press. Place a dough ball in the center of the lined press and gently press with even pressure¿the tortilla should measure 5 inches.
Heat a nonstick pan over medium-high heat. Carefully peel the tortilla off the plastic bag and place it in the pan. Cook for 50 seconds on each side. Transfer the cooked tortilla to a plate and cover with a cloth to keep warm. Repeat with the remaining dough. Serve immediately.

Cook’s Note

Unused tortillas may be stored in a sealed plastic bag in the refrigerator for up to a week. Microwave them for 20 seconds to reheat.

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