Joni Sare, cooking instructor

Raw: Corn Tortillas

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….


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
  • 1 lime, zest and juice
  • 2 tsp ground cumin
  • 1-2 tsp sea salt
  • 3/4 cup ground psyllium husk

1. In high-speed blender, mix all ingredients, except the psyllium husk.

2. Add the p.husks and blend until just mixed, let sit for 15 minutes (see Tip, below).

3. 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 on “how to flip,” 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. 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:


♦ I blend in the ground p. husks separately and for a very short time b/c it seems to get tooooo gummy if I blend it at high speeds for a length of time.

♦ Once you blend in the p. husks 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.

♦ Most times I dehydrate in 2 stages, starting off at a higher temp, then lowering it 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 mesh and lower the temperature. I drop the temperature to 120 degrees or 90 degrees based on the my time. For example: If dehydrating over night (8 hours) I’ll turn the temperature down to 90 degrees. If I need it done sooner than later, I’ll drop the temp to 120 and they’ll be done in 6 hours or so.

♦ 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.

Leave a Comment

Your email address will not be published. Required fields are marked *

For security, use of Google's reCAPTCHA service is required which is subject to the Google Privacy Policy and Terms of Use.

Scroll to Top