Espresso and Lime

0 Combine 1 3/4 cups of masa harina with 1/2 teaspoon of salt in a large bowl
1 Add 1 cup of water and mix using a stiff wooden spoon or silicone spatula
2 Add additional tablespoons of water until a soft, kneadable consistency is achieved
3 Knead in the bowl for several minutes
4 Add additional masa is the dough is too wet or sticks to your hands and add additional water if the dough is too dry or won’t fully incorporate 
5 Cover the bowl with a damp towel and rest for 15 minutes 
6 Divide the dough into golfball sized portions (approximately 2 tablespoons) and roll into round balls
7 Press each tortilla between sheets of plastic or parchment paper in a tortilla press or using a rolling pin
8 Preheat a flat griddle or wide skillet over medium high heat
9 Once hot, cook each tortilla for 45-60 seconds per side 
10 Transfer cooked tortillas onto a plate wrapped with a clean kitchen towel to keep them warm as you cook the other tortillas 
11 Repeat this process until all of the tortillas have been cooked 
12 Use immediately or wrap in tin foil and chill until ready to use
13 To re-warm, wrap the tortillas in a damp paper towel and microwave for 15 seconds