These sweetcorn tortillas are the perfect vehicles for Mexican fillings. With corn as the main ingredient, they exude a soft, buttery flavour. Red bell pepper and ras el hanout spices contribute a smoky tone – a nod to Mexican cuisine. The tortillas are bound by ground flaxseed and slow-dried in the dehydrator to your desired consistency. You can spread the batter as small or large as you like, depending on whether you want to use them as taco shells, tortilla wraps or even a burrito. If you like a blue corn look, you can even add acai or maqui powder (unless you have access to actual blue corn).
Sweetcorn Tortillas (Raw, Vegan, Gluten Free)
These sweetcorn tortillas are the perfect vehicles for Mexican fillings. Raw, vegan, and gluten free, slow-dried in the dehydrator.
- 320 g (2 cups) sweetcorn kernels (shucked from raw, steamed, or baked corn cobs, or frozen corn)
- 50 g (1/3 cup) activated sunflower seeds
- 38 g (1/4 cup) red bell pepper, peeled, seeded and chopped
- 20 g (4 tsp) filtered water (more as needed to reach a thick batter consistency)
- 10 g (2 tsp) lime juice
- 6 g (4 tsp) nutritional yeast
- 1/2 tsp Ras el Hanout (can sub a mixture of cumin, sweet paprika, cayenne)
- 1 tbsp acai, maqui or purple carrot powder (optional, for a "blue corn" look; omit red bell pepper if using)
- 32 g (1/3 cup) golden flaxseed powder
- To taste, Himalayan salt
Serving Suggestions to Assemble
- Coleslaw, Curtido, Sauerkraut, or shredded lettuce (fresh or fermented shredded cabbage / lettuce)
- Mushroom Walnut Chilli or Pico de Gallo (something tomato based)
- Guacamole or Cacao Mole (something creamy)
- Sour Cream or Chimichurri (something acidic)
In a food processor, combine all the ingredients except the flaxseed powder and blend until smooth. Use a large 5.5-inch (14 cm) cutter or mold tocut into rounds.
Add the flax and blend another 10 seconds until thoroughly combined.
On dehydrator sheets, spread the mixture into rounds about 6 mm (1/4 inch) thick. Depending on your intention of use, you can do it about 8 cm (3 inches) for small taco shells, or 15 cm (6 inches) for tortilla wraps. Dehydrate at 46°C (115°F) for 2-3 hours.
Flip, remove the paraflexx and dehydrate another 2 hours until dry to the touch but still pliable.
Store the tortillas between parchment sheets in an airtight container in the fridge until needed.
To assemble, place a tortilla on a plate and layer with one or more of the serving suggestions.