If you want a very flexible, pliable, soft corn tortilla – then you’ll be verrrry happy with this recipe….

I made these torts for a client and for our monthly South Bay Raw Food MeetUp group’s potluck.

They are good tasting and perfect for rolling….     I’ll post photos soon.

__________

The recipe ↓↓↓

My corn torts were inspired by the Soft Corn Tortillas (page 188) in this book: Raw Food Real World. I love this book ... for 2 reasons... I've made maaaaany of the recipes and every one has been good. AND, I like this book for the 'eye-candy' factor ... the photos are great.

  • 3 cups fresh corn (about 3 medium-sized cobs)
  • 2 cups chopped orange bell pepper
  • 3/4 cup ground psyllium husk
  • 1 lime, zest and juice
  • 2 tsp ground cumin
  • 2 tsp sea salt

1) In high-speed blender, mix all ingredients well, and let sit for 15 minutes (see Tip, below).

2) Pour and spread the mixture on a spill-proof dehydrator sheet, two options:

> Use half of the mixture and spread it out in a large square, about a 1/4 inch thick (do the same on another sheet).
> Use a 1/4 to 1/2 cup of the mixture and spread it out in a round shape – just like a tortilla, about a 1/4 inch thick. Four tortillas fit on one dehydrator sheet.

3) Dehydrate for 1 to 2 hours at 145 degrees (see Tip, below).

4) When the top is firm, flip them over (see YouTube video, below) transferring it from the spill-proof sheet to a dehydrator screen, peel away the spill-proof sheet and dehydrate for 2 to 4 hours at 110 degrees.

Source:  Joni Sare, 2009; adapted from: Raw Food, Real World, by Matthew Kenney and Sarma Melngailis, page 188. See book image.

♦ I use white corn and orange bell pepper. The color of the finished torts looks just like yellow corn tortillas. →Here'r some fun facts about corn: it's a grain not a veggie; the use of the word "ear" of corn does not originate from the physical aspect that the cobs on a corn stalk look like ears - that's just a "folk-etymology." The historical use comes from Old English: ear of grain, and Latin: husk of grain. (source: http://wiki.answers.com/Q/Discuss:Why_is_corn_called_an_ear_of_corn)

Tips:

♦ Once you blend all ingredients let the mixture sit for at least 15 minutes to allow the ground psyllium husk to absorb moisture, the mixture will become thick and pudding-like.

♦ I always dehydrate in 2 stages, changing the temperature after 1 or 2 hours.

The first stage: Start dehydrating at 145 degrees with the food on a spill-proof sheet. At this temperature quite a bit of the moisture is eliminated quickly without heating the food too high.

The second stage: When the top is firm I flip the contents onto a screen and lower the temperature. Drop the temperature to 120 degrees or less based on these two variables: the type of food that is on the tray and my time. For example: If dehydrating over night I’ll turn the temperature down to 90 degrees. If the food is thick (and I want it dry and crunchy, I’ll drop the temperature to 120 or 110 degrees.

♦ How to flip dehydrator trays:
This short 1.36-minute video shows two tips, go to the 0.52-minute mark to see how to flip a D-tray.

« »