Combine the masa harina and salt in a large bowl.

Pour in 1 1/2 cups hot water & lime juice.  Mix with a spatula or spoon until it's moist and forms a ball, but not sticky. Add the extra 1/4 cup of water, a bit at a time if necessary, or a little more masa harina if too wet.  (It should feel like a slightly softer Play-doh.)

Cover the bowl with a slightly dampened kitchen towel and let rest about an hour.

When you're ready to make the tortillas, portion off golf-ball sized pieces (I get about 15-16 pieces) and roll into a ball with your hands (keeping the rest of the dough covered while forming each one, also covering the rounds waiting to be cooked.)

Flatten the ball of dough using a tortilla press, which you've lined with a large ziploc bag that is cut open so that it's one big rectangle and you can lay it under the ball of dough and fold it over on top as well.  This will make it easier to prevent sticking.  (Alternatively you can use the folded bag, in the same manner like a folder surrounding the ball of dough and a rolling pin or a flat-bottomed pan and press down.)

Place the flattened raw tortillas on a sheet of parchment paper.  Start cooking them one or two at a time, while pressing the rest of the dough.

When ready to cook, place one tortilla on an extremely hot skillet or griddle for about 45 seconds, flip & cook 45 seconds more. You want a few golden brown spots and for it to puff slightly when cooking the second side. (I like to cook mine slightly pale, with only a few brown spots, then re-heat later without drying them out.)

Place the cooked tortillas stacked & wrapped up inside a clean kitchen towel.  They will stay warm if serving somewhat quickly or can be quickly reheated on a hot pan for a few seconds.