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Soft Corn Tortillas

Softcorntortillas_1

If you can take on this raw food recipe, you can take on anything! Although this dish is a bit intense, it is by far one of the tastiest things on the planet. I'm proud to say that we have the gorgeous Sarma to thank for that!

Feel free to check out more of Sarma's goodness by visiting GreenChefs.tv or buying her book, Raw Food/Real World: 100 Recipes to Get the Glow.

Soft Corn Tortillas
with spicy “beans,” avocado-corn guacamole and tomato-lime salsa

Serves 6


Ingredients


Corn Tortillas
                                       

  • 3 Cups Fresh Corn Kernels
  • 1 1/2 Cups Chopped Yellow or Red Bell Pepper
  • 3/4 Cup Golden Flaxseed, Finely Ground
  • 1 Tablespoon Lime Juice
  • 1 Tablespoon Ground Chili Powder
  • 1 1/2 teaspoons Sea Salt
  • 2 teaspoons Ground Cumin


Spicy "Beans"

  • 1 1/2 Cups Sunflower Seeds
  • 1 Cup Sun-Dried Tomatoes
  • 1 Tablespoon Miso
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Ancho Chili Powder
  • 1 Tablespoon Ground Coriander
  • 1 teaspoon Cayenne Pepper
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Agave Nectar
  • 1 teaspoon Sea Salt
  • 6 Tablespoons Filtered Water
  • 1/2 to 1 Whole Jalapeno cored but with seeds chopped
  • 3 Whole Green Onions
  • 1 Small Handful Fresh Cilantro


Tomato Sauce

  • 2 Cups Sun Dried Tomatoes
  • 1 Small Tomato
  • 1/4 Medium Onion
  • 2 Tablespoons Lemon Juice
  • 1 teaspoon Sea Salt
  • Pinch Of Hot Pepper Flakes

Avocado-Corn Guacamole

  • 3 ripe avocados, pitted
  • 1 cup fresh corn kernels, cut from 1 ear (or use thawed frozen corn or simply omit)
  • 1 large handful cilantro leaves, finely chopped
  • 2 tablespoons lime juice
  • 1/2 jalapeno pepper, finely minced
  • 1 teaspoon sea salt

Tomato-lime Salsa

  • 3 cups finely chopped, seeded tomatoes
  • 3 tablespoons lime juice
  • 1 handful cilantro leaves, finely chopped
  • 1/2 small jalapeño, seeded and finely chopped
  • 3/4 teaspoon sea salt

Tart Sour Cream

  • 1 cup coconut meat
  • 3 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon white miso paste
  • 1 cup filtered water
  • 1/2 cup cashew nuts, soaked for 1 to 2 hours
  • 1 teaspoon sea salt

Assembly

  • 3 Whole Limes

Preparation
Make this dish as spicy as you like. Don’t cut too deep into the corncobs or you’ll end up with those hard little pieces that get stuck in your teeth. When making the “beans,” keep in mind that they will be tossed with a mild tomato sauce, so the spiciness will be mellowed out. If you want to make them ahead of time, keep all the components separate and assemble at the last minute, as the tortillas will get soggy if left to sit too long. The flaxseed can be ground in a coffee or spice grinder or Vita-Mix with dry blade (it will yield about 1 cup ground flaxseed).

“We sometimes get large, skeptical men in the restaurant who may have been dragged in by a girlfriend or family member and who proudly insist ‘I’m a meat and potatoes guy!’ For them, I always recommend this particular dish. It’s very filling and hearty. Then I smile graciously as the same guys later inevitably tell me something like, ‘I thought I was going to have to go for a burger after this, but I’m really full!’ I’ve had so many variations of this conversation, and it’s always the tortillas that get the best response from the self-proclaimed ‘carnivores.” - SM

For the corn tortillas:

1 In a food processor, chop the corn and bell pepper. Add the remaining ingredients and process until almost smooth.

2 Divide the dough onto two Teflex-lined dehydrator trays and spread to the edges using an offset spatula. Dehydrate at 115 F for 3 to 4 hours. Flip the Teflex sheets over onto the tray and carefully peel away the Teflex. Place back in the dehydrator for about 2 hours.

3 When the tortilla is completely dry on both sides but still pliable, remove it from the dehydrator and place on a flat surface. Use a round cutter or small plate about 4 inches in diameter and trace around it with a knife to cut round tortillas. You should have about 9 tortillas per 14-inch tray. Keep the scraps to add to a salad or just eat them plain as a snack.

For the spicy “beans”:

1 In a food processor, grind the sunflower seeds, tomatoes, miso, cumin, chile powder, coriander, cayenne, olive oil, agave nectar, and sea salt until thoroughly combined. Add the water a few tablespoons at a time and process further for a wet dough-like consistency. Taste for seasoning. Add the jalapeno, green onions, and cilantro and pulse a few times to combine, but leave small bits of herbs.

2 Spoon the mixture onto 1 or 2 Teflex-lined dehydrator trays. You don’t need to smooth it out; leave it chunky on the tray but flat enough to fit under another tray. Dehydrate at 115 F overnight, or about 10 hours. If possible, about halfway through, flip the “bean” mix over so the undersides can dry -- this step is not totally necessary, as the mix will be combined with the wet tomato sauce anyhow. The mix should be dry on the outside and not too mushy, so it can be broken up into pieces.

For the tomato sauce:

1 Place all the sauce ingredients in a food processor and grind well to a thick sauce consistency.

2 Place the “bean” mix in a medium bowl and break up any larger pieces. Add the tomato sauce and toss to combine well. It should be thick and somewhat spreadable. If not using right away, cover and store in the refrigerator for up to a few days, if necessary.

For the avocado-corn guacamole:

In a medium bowl, mash the avocados well with a fork. Add the corn, cilantro, lime juice, jalapeno, and salt and stir well to combine, If not using immediately, cover the surface of the guacamole with plastic wrap and refrigerate. This will only keep well for about a day or so.

For the tomato-lime salsa:

In a medium bowl, combine the salsa ingredients and taste for seasoning.

For the tart sour cream

In a blender, blend the coconut meat with the lemon juice, cider vinegar, miso, and 1/2 cup of the water until smooth. Add the soaked cashews and more water, 1 tablespoon at a time and blend until completely smooth (you may need more then 1 cup of water). Season with salt and blend further. Transfer to a squeeze bottle or covered container and refrigerate until ready to use. Can be kept for up to 2 or 3 days.

For the assembly:

3 limes for garnish
1 cup Tart Sour Cram

1 Lay the tortillas on a flat surface. Spread 1 heaping tablespoon of the spicy “beans” and tomato sauce mixture on each tortilla, leaving a very thin rim at the edges. Top with a heaping tablespoon of guacamole. Fold the sides up to form a taco shape. Repeat with the remaining tortillas.

2 Cut each lime in half lengthwise (if you cut just on either side of the core of each lime, the sections are much easier to squeeze). Place a lime slice on each plate. Lay three filled tortillas against the lime and each other on the plates.

3 Top each tortilla with a heaping tablespoon of tomato-lime salsa and a drizzle of “sour cream.” As you eat them, squeeze a bit of the lime garnish on each one.

Comments

Penny

Wow. It sounds so good, I can't believe it.
I have no time at all to prepare something like this for myself as I have 3 babies. I'm living on salads and getting ready to get my juicer now.
If any of you know a restaurant that cooks raw in San Fernando Vally, CA, I'll be more then happy to try it. Thanks

Julia

I tried to make the tortillas, but they stuck to the dehydrater teflex sheets, so I had to break them to get them off. The sticking problem has happened before. Any ideas???
I appreciate any help you could offer.

Thank you,

Julia

Betz

Where do you get Parchment Paper for food dehydrating? Love your raw recipes, Thanks a kazillion.

Lori

OMG! This is WAY too involved! The prep time and clean-up boggles the mind! And just trying to imagine what all that stuff would taste like makes me a little nauseated. Think I'll skip this one!

Kara

Wow...wow..wow!! I made these for just me...they were splendid. Because I 'eat for one' I didn't make all the toppings...but I did however make the sour cream, the wraps, the tasty filler and a mango/advocado salsa with the lime juice and cilantro...plus I added some fresh greens.....wow!!! So good!!

natalie

this recipe looks fantastic! I can not wait to try it. I love being in the kitchen, and have been a cook and baker for a long time. I have recently decided to broaden my horizons by eating raw foods.
This week I made the most delicious cashew spread on lettuce leaves with avocado and tomato salsa, it was just about the most delicious thing i ever ate. very inspiring food.
we also have a raw food restaurant in my town that i love, but is extremely expensive.

Juliet

I am interested in the raw food movement, and I also do a bit of weightlifting. I am looking for raw recipes with serving information and nutritional information per serving (calories, fat, fiber, protein, etc). Does anyone know of a website for this?

Earthen toes

My husband and I are vegan and plan on raising our new baby (5 months, breastfed currently) this way. We plan on going raw, but I am a little scared, not for myself, but for my child. I don't want her developing allergies due to never being exposed to certain foods, especially if she does not wish to continue this lifestyle when she grows up... should I be concerned, any strategies?

Amanda

I made the Corn Tortillas tonight for dinner and they were a HUGE hit! I used parchment paper in the dehydrator and it worked beautifully! I have been on a raw diet for a week and am now starting to appreciate food a lot more.

girliegourmet

This sounds delish! Once dehydrated, do the tortillas have to be used immediately or if they're stored, will they still be pliable?

girliegourmet

One more question...what is the favorite dehydrator?

Jim Worthington

Portraying Sarma as "gorgeous" in a recipe article is both unprofessional and untrue.

leelu

How long will these items last? Just wondering if you go through all the work to make this dish, can you eat the components over 2-3 days, or does it lose its mojo?

Thanks.

Jan LeDoux

Courage is the first ingrediant required in raw eating. Those of you that have taken that huge leap of faith, forsaken what we all know to be a very toxic American diet and actually are making it work, have my admiration and awe. I am facinated, a bit intimidated, and excited to give this a whirl!

james

thats alot of salt my friend

cathy sire

I am interested in these recipes but wondering about the idea of food combining and not eating fruits and vegetables together etc.?

Sarah

This does seem a bit daunting only because people are used to having everything be so convenient..i would like to try and do this..but i have no dehydrator..i was wondering if i could just use my oven at a very low temperature?

Krista Shields

I came across this recipe as I was looking for a good (fool proof) lavender bread recipe. I can't wait to try it! As for my bread adventure - do you have any suggestions for making a good raw bread that has good texture? I have wasted so much ingredients, having to throw out batches from the dehydrator! Thanks.

Rebel

Wow, I'm extremely excited to try this. I've used my oven to dehydrate, turn it on the lowest setting and warm for 5min then turn off. If you have a thermometer in it that is helpful. You may need to re'warm it once in a while. And parchment paper works great. Trying new challenging recipes is adventurous and rewarding. It pays off.

Amira

I'm just wondering... How much calories does this meal have?

Laurie

I would like to know how to store raw food. I had ginger cookies at pure food (which were amazing). I'd love recipe but would also like to know if cookie can be stored in freezer for quick snack. Also had lasagna and would like to know how many hours in advance can components be pre made and how to store

michelle

love to make this but who can dedicate so many hours to preparing a meal?..I think I will have to make a version of this..thanks

Anonymous Rawcker-Chic

Becca,
I concur completely.

To: Julie

Pour baby of yours. You're a horrible parent, trying to impose your idolatrous and obsessive way of life. If raw food is soooo gooood according to you and to the pagan new era gurus, WHY are you afraid for your baby? because! deep inside you know that the supposedly raw way of life is crap and is wrong. Some foods are good for us if eaten raw like fruits and vegetables, BUT you have to cook and eat like a normal person. DON'T screw your child life, you already screw yours.

To: Natalie

raw food movement????
LOL! LOL! is not a movement!!!! is a religion in disguise of a "healthy way of life"
Look how people are afraid when they eat like this, they became obsessive with raw food and they live to eat. They end sick and believing in lots of lies and stupidity of the new era religion, they became buddhist or sadly they said they are born again Christians and they "are not" because they became obsessive and trap by lots of twisted food ideologist and their new god is their body and their food. So eat healthy and run away from idolatry.

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