Maria gave my mom the recipe, but they were never the same. It must have been the love and history Maria had with those tortillas. They were beyond words.
Tonight's dinner was created because Brent had some leftover shrimp that he'd cooked the night before. I wanted to use them. He'd already seasoned them with salt and pepper and some Caribbean spice. So, trying to keep it fresh and healthy, I decided we'd do shrimp tacos with a mango salsa. That's when I realized it was time for me to attempt homemade tortillas on my own. Being a rebel, I decided not to seek counsel from tortilla experts. I was going to wing it with a general formulation in mind and the delicious memories of Maria's warm creations.
Here's my tortilla formula (warning: I would not use this again--it needs tweaking): 1 cup flour, 1/4 cup cornmeal, 1/4 tsp salt, 1/4 tsp baking powder, 1 1/2 Tbsp oil, 1/4 cup & 3 Tbsp water. I was making a tortilla that wasn't truly flour and it wasn't quite corn. It was a mix. Maybe this was the problem before I even began. I made the dough and let it sit for 10 minutes. Then I divided it into six portions and began the hands-on "patting" to make the disks. It didn't work as well as I remember it working for Maria. Perhaps because I haven't been doing it for 30 years. In the end, they tasted good, but they were a bit denser and thicker than I prefer. Next time I'll add 1 tsp more oil and some more water.