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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

Tova

@Becca

Some of us have other things to do than cooking, just because someone is concious of their health it doesn't mean that person wants to spend this much time on one meal. I study at over full time at an intense level, work and exercise! I don't have time to spend hours and hours in the kitchen.

Jessica Deaken

Mmmmm.. this looks delicious!!! thanks for posting!!

christine

Hi there! Im very new to raw. Anyone have any ideas on what I could use instead of corn? This recipe sounds great and I would love to try this recipe just dont care for corn. Thanks for your time:)

Lisa

This is an EXCELLENT recipe and one that does require time and it is all about ONES CHOICE to make it. Why do people feel it is OK.. to bash such a recipe because of the complexity of it. IN the COOKED kitchen.. there are millions of recipes that are just as if not more complicated than this. I think it is BRILLIANT that someone has created such a recipe for the RAW lifestyle and ANYONE WHO CHOOSES TO MAKE IT.... AWESOME STUFF!!!!!!!!!!! thank you for posting such a GREAT RECIPE & so DELICIOUS!

ChanaGoanna

I had this dish at Pure Food and Wine and it blew me away. The flavors are complex and layered, fresh and exciting. This is not a recipe for everyone but for the very adventurous and ambitious cooks; I for one am so grateful to find it posted so I can recreate this amazing dish for myself, making the separate components over the span of a few days.

Christine: Why not make all the parts except for the corn tortillas, and just have it as a salad? You will enjoy it just as much--although the finished wrapper doesn't taste strongly of corn, as it's also flavored with chili and lime.

ChanaGoanna

Also to Christine: And just leave the corn out of the guacamole; it will be just as good but more to your taste. This guac was outstanding, with a just-right balance of tart, fresh, salty and spicy. Leaving the corn out won't affect that, but salt to taste rather than adding the whole amount.

TrishPatti

I am so excited about this recipe! I'm only getting ready to start making raw food, and this recipe ensures I'm buying that dehydrator today! It is amusing that people who are not into raw foods want to take the time to offer negative comments, but you will have those kinds of people wherever you go. So... everybody, don't get too fussed and just ignore the negative folks! Thanks for this inspiration and great recipe : )

barbara

Sorry to see so many negative comments. I guess I am not surprised. I love experimenting with raw recipes. I take them to work and everyone loves what I am making. To be a "raw" cook, is no different than having a hobby that takes time. It gives us a feeling of satisfaction once we see the fruits of our labor.

Cassidy Cash

Hey,

I'm new to raw anything and I found this recipe. Being in love with tacos, I'm excited to try it but I'm wondering if instead of the "beans" recipe you have listed above--does it work ok to soak pinto beans (or black beans) and then just purree them in a food processor? Kind of like making raw hummus, but using "taco" friendly beans? What are your thoughts?

Secondly, I don't have a dehydrator. While the Christmas list is forming, what can I do in the meantime?

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