Home Made, ‘Natural’ Corn Tortillas
Making your own corn tortillas, using organic corn (no GMO), and fresh ingredients may take a bit longer than running down to the grocery store, but they are so much better for you. Plus they are fun to make them.
Corn Tortilla Recipe
Equipment Needed: High Speed Blender and Dehydrator
Yield: 12 tortillas
- 4 cups seeded and chopped yellow bell peppers (you can use orange or red peppers, it will only affect the color of the tortilla)
- 3 cups organic corn kernels (personally, I keep a supply of organic corn kernels in the freezer. Trader Joes sells them, if you have a store near you)
- 2 cups peeled, and chopped zucchini
- 1 1/2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon Himalayan salt
- 1 avocado, peeled, seeded and mash (use a fork to mash it)
- 3 tablespoons of psyllium powder
Note: Psyllium husk powder is made from the seeds of a plant native to Southeast Asia. It contains 70% soluble and 30% insoluble fiber. It attracts a lot of water to itself and forms a slippery gel as soon as it’s exposed to water.
1. Place yellow bell peppers and zucchini in high speed blender and blend until smooth.
2. Add the corn kernels, nutritional yeast, lemon juice, and salt and blend until smooth.
3. Add avocado and blend again.
4. While blender is running and you have a vortex, and psyllium powder and blend for a few seconds, just enough to get it mixed well.
5. Next, using a teflex sheet, place four 1/2 cup measures onto each teflex sheet. Using an offset spatula, form four flat discs, approximately 6 inches each in diameter, keeping them separated from each other.
6 .Dehydrate at 105 degrees Fahrenheit for 8-12 hours or until you can easily flip tray over and slowly remove teflex sheet.
7. Continue to dehydrate for another 3-4 hours or until they are dry and flexible.
8. Store in glass container – tortillas will keep for 2 weeks in refrigerator or 2 months in freezer.
Note: if tortillas become dry and hard, moisten them with water to soften.
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