Cilantro Lime Corn Tortillas
I’ve been making my own corn tortillas (click HERE for my original recipe for Corn Tortillas) for a while now, I’ll never-ever buy them again.. it’s so easy and they taste so much better! (Not to mention you are in complete control of the ingredients and can make sure they are all organic/non-GMO)
These Cilantro Lime Tortillas are my new go-to tortilla.. the flavor is more exciting and vibrant. They compliment a wide variety of fillings (haven’t found anything that didn’t work in them!)
To make my Cilantro Lime Tortillas you only need a few things:
- 2c Organic Corn Flour
- 1 – 2c Warm Water, preferably filtered
- 1t Sea Salt
- 1t Dried Cilantro
- Juice of 1 Lime
- Tortilla Press
- Plastic Shopping Bag (this will make sense later)
- 1/4c Scoop or measuring cup
- Cast Iron Griddle or skillet
I prepare my tortilla “dough” in my Kitchen Aid Stand Mixer with a dough hook attachment , but you can easily mix/knead it by hand if desired. Add the Organic Corn Flour, Dried Cilantro and Sea Salt in the bowl of your mixer and start it on low, slowly add lime juice and 1 cup of warm water. As the dough combines, add additional water to create a dough with the texture of play-dough. Knead the dough for 10 minutes then let rest for 10 minutes.
While your tortilla dough is resting, begin heating your cast iron griddle. Tortillas are traditionally fried without any added fat. If you add fat they will get crispy and hard like a chip… either way is fine to do depending on your desired final outcome.
Scoop 1/4c portions of dough (Click HERE for the scoop I use) and press in a Tortilla Press (Click HERE for the one I recommend) lined with plastic shopping bag rounds. (this is totally strange, I know, but it works beautifully!! Trust me!) You can also roll out your dough with a rolling pin if you con’t have a Tortilla Press, but I strongly encourage you to invest the $25!
Fry each tortilla until lightly browned on each side, about 1-2 minutes on a Cast Iron Griddle (Click HERE for the griddle I recommend) Store wrapped in a clean dish towel if dry-fried to be soft or to drain on paper towel if fat-fried to be crispy. I will make up a big batch (this recipe makes approximately 16 tortillas) and dry fry them, then I can quickly crisp them up later if desired.
I don’t have a press, and I just roll out the dough with a rolling pin. Put it between two pieces of cling wrap, and it’s easy to transfer to the skillet.
Q= are these supposed to have a distinct lime flavour? I used the juice of two limes, but didn’t taste it.
the flavor of lime is mild, you can add more if you want a stronger flavor.
When you don’t have a press, you can place your plastic on the counter and using a large cast iron skillet, press. I have also used a plate with a large flat surface on the bottom. It works perfectly. I might suggest adding a small amount of baking powder if you want them a little puffy.
I’m at the edge of my seat, waiting to go try this, but I’m wondering about the difference in corn flour and masa harina for making tortillas. I have always known tortillas to be made with slaked lime and I also thought it was an important processing in order to consume the corn. Do you know more about this? I’ve looked around I can’t seem to find a satisfying answer. My family uses corn tortilla daily and your recipe seems so convenient. Thanks!