Espresso and Lime

0 Combine masa harina and salt in a large bowl
1 Add 1 cup of water and 1 tablespoon of squid ink 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 (keep dough covered with a damp paper towel while you work with one portion to prevent the dough from drying out)
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