Take 3 cups of corn kerns, either cut fresh from the ear, or frozen corn which you have thawed. We use a package of Cascadian Farms organic frozen corn, which works out to just three cups.
In a food processor, chop up the corn with 1 1/2 cups diced yellow or red bell pepper.
Add rest of ingredients to the corn mixture.
Process everything until it is almost completely smooth. Divide the tortilla dough in half onto two Teflex-lined dehydrator sheets, and smooth the dough out to the edges of each sheet. Raw Food/Real World recommends using an offset spatula for this, and it does make things easier.
Dehydrate at 115 degrees for 3 to 4 hours. Then flip the tortilla sheet over onto the dehydrator tray screen, and carefully pull the Teflex sheet off dough. Return both trays of dough to the dehydrator for another 2 hours or so.
The tortilla sheets are done when the tortilla is dry on both sides but still pliable.
Take a pair of kitchen sheers and cut the sheets into larger, square tortillas.
It’s easier, and you less waste.
Originally Submitted
3/27/2009
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