What's Cooking?

Raw Corn Tortillas

Soft, wholesome tortillas offer a raw twist on a Mexican staple.

Serves 4

These savory tortillas from Choosing Raw's Gena Hamshaw are a versatile addition to your raw repertoire. Stuff them with guacamole and salsa for a satisfying uncooked burrito, or wrap them around your favorite plant-based toppings—the possibilities are endless!

What You Need:

3 cups raw corn kernels, removed from corn cob
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 cup, plus 1 tablespoon flax meal
4 tablespoons nutritional yeast
6 sundried tomatoes
2 tablespoons water
1 red bell pepper, chopped

What You Do:

  1. In a food processor, process corn, paprika, salt, flax meal, nutritional yeast, sundried tomatoes, and water until smooth, adding additional water if mixture is too thick. Add the red pepper and pulse to combine well.
  2. Onto two Teflex-lined dehydrator sheets, spread dough until 1/8-inch thick. Dehydrate at 115 degrees for 3 to 4 hours, or until the top is firm to the touch. Flip tortillas by flipping Teflex over the tray, and then peeling it off the tortilla’s bottom layer. Continue dehydrating for another hour and a half until tortillas are dry and pliable. Remove tortilla sheets from dehydrator, and place two small bowls on each sheet. Cut out a round shape with a knife. Tortillas should be 5-inches in diameter.

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