Charred Corn Tortillas with Lime & Salt
Lightly charred corn tortillas — blistered directly over flame or on a dry comal — serve as the vessel for tinga, their smoky char echoing the caramelized depth of the filling while lime and flaky salt cut the richness clean.
- corn tortillas, 5–6 inch diameter; store-bought or fresh masa if available12
- lime, cut into wedges for serving2
- flaky sea salt, such as Maldon; for finishing
- 1
Heat a cast-iron comal, skillet, or flat griddle over high heat until it just begins to smoke — no oil. Alternatively, set a gas burner to medium-high and work directly over the open flame using tongs.
- 2
Working one or two corn tortillas at a time, lay each flat on the comal (or hold with tongs over the flame). Cook 30–45 seconds per side until the tortilla develops irregular dark char spots and the edges begin to curl slightly; the interior should remain pliable, not brittle. Adjust heat if charring too fast before the tortilla softens.
- 3
Transfer each charred corn tortilla immediately to a clean kitchen towel or tortilla warmer; stack and fold the towel over them to trap steam. This resting step keeps them supple as you finish the remaining tortillas.
- 4
Serve the corn tortillas warm, stacked and covered. Pass lime wedges alongside so guests can squeeze directly over their filled tacos; finish with a light pinch of flaky sea salt at the table.
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