Description

This recipe creates vibrant, flavorful homemade corn tortillas using a smoky chipotle and lime swirl in the dough. The result is soft, pliable tortillas perfect for elevating taco night far beyond store-bought versions.

Ingredients

2 cups (250g) masa harina
1 1/2 cups (350ml) warm water
2 whole chipotle peppers in adobo, deseeded optional
1 tablespoon adobo sauce
1 tablespoon fresh lime juice
1 teaspoon fine sea salt
1 tablespoon olive oil or high-heat oil (for cooking)
1/2 cup fresh cilantro, chopped (garnish)
Lime wedges (garnish)

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Instructions

Make Chipotle Paste: In a food processor or with a mortar and pestle, combine the chipotle peppers, adobo sauce, and lime juice. Process until a smooth paste forms; set aside.
Form Masa Dough: In a large bowl, mix the masa harina and salt. Gradually add the warm water, mixing first with a spoon and then kneading by hand for 2-3 minutes until a soft, pliable dough forms.
Rest and Swirl Dough: Cover the plain masa dough with a damp cloth and rest for at least 20 minutes to fully hydrate the masa. Take about 2 tablespoons of the plain dough and knead it with 1 teaspoon of the chipotle paste until uniformly colored; set aside for swirling.
Press Swirled Tortillas: Divide the plain dough into 12 equal portions (35-40g each) and roll into balls. Pinch off small pieces of the swirl dough and press them onto the surface of a plain dough ball. Gently re-roll the ball to slightly incorporate the swirls, then press between parchment paper in a tortilla press to a thickness of ⅛ inch. If edges crack, add a bit more water to the main dough.
Cook Tortillas: Heat a cast-iron skillet (comal) over medium-high heat and brush lightly with oil. Cook the tortilla for 1-2 minutes per side, flipping carefully. Cook for a final 30-60 seconds to encourage puffing.
Serve Immediately: Transfer hot tortillas to a warm dish wrapped in a clean kitchen towel to keep them soft and pliable. Serve with fresh cilantro and lime wedges for garnish.

Notes

For best results, keep tortillas soft by wrapping them in a towel immediately after cooking to trap steam. If the dough cracks during pressing, add small amounts of water to the main batch and re-knead until smooth. Reheat leftovers on a hot, dry skillet for 10-20 seconds per side rather than using a microwave, which can make them tough.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Griddle
Cuisine: Mexican

Nutrition

Serving Size: 1 tortilla
Calories: 110 calories
Sugar: 0g
Sodium: 100mg
Fat: 2g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg