Espresso and Lime

1 Combine 3 1/4 cups of all purpose flour, 1 teaspoon of salt and 1 teaspoon of baking powder in a large bowl
2 Form a well in the center of the flour mixture and add 1/3 cup of vegetable oil, 2 tablespoons of squid ink and 1 cup of warm water
3 Mix until a soft dough forms
4 Transfer the dough onto a lightly floured work surface
5 Knead for a few minutes or until a smooth, soft dough comes together 
6 Divide the dough into 10-20 portions (10 for burritos, 14-16 for tacos or 20 for street taco size tortillas)
7 Roll each portion into a round ball and cover with a clean kitchen towel and let them rest at room temperature for 30 minutes 
8 Once rested, working with one portion at a time, shape your tortillas either by rolling them out between sheets of parchment paper or by using a tortilla press (photos above)
9 Place a large skillet or flat griddle over medium heat and allow to preheat until warm
10 Carefully place one portion of dough onto the dry preheated griddle and cook for 45-60 seconds or until lightly golden and dry 
11 Flip the tortilla and cook for another 15-30 seconds 
12 Wrap cooked tortillas in a clean kitchen towel stacked on each other 
13 Use immediately or at room temperature 
14 Store leftovers in an airtight container in the refrigerator for up to a week