Homemade corn tortillas are more flexible when folded than their store-bought counterparts, making them an excellent upgrade for your next Tex-Mex night.
- 2 cups corn masa flour (white, yellow, or blue)
- 1 teaspoon ground cumin
- ¾ teaspoon kosher salt
- ½ teaspoon lime zest
- ⅛ teaspoon ground red pepper
- 1½ cups warm water (1¼ cups for blue corn masa flour)
- In a large bowl, stir together masa flour, cumin, salt, zest, and red pepper. Add 1½ cups warm water (1¼ cups for blue corn), and stir until a soft dough forms, about 2 minutes. Cover and let rest for 30 minutes.
- Roll dough into a log; divide dough into 18 equal pieces (15 pieces for blue corn). Roll each portion into a ball. Keep dough covered with a damp kitchen towel to keep from drying out.
- Heat a large cast-iron skillet over medium-high heat.
- Place a small piece of parchment paper, wax paper, or plastic wrap on bottom of a tortilla press. Place one ball of dough in center; cover with another piece of paper or plastic wrap, and press flat. Remove from press; gently peel off top piece of paper or plastic wrap. Turn out dough into hot skillet, and peel off bottom piece of paper or plastic wrap. Cook for 2 minutes, turning every 30 seconds. (If tortilla puffs up, that is okay.) Wrap in a kitchen towel, and repeat with remaining dough balls. Serve warm.