Chili-Lime Chia Seasoning
I am always playing around with recipes for corn chips and wraps. I like to create my own, but I stumbled upon the blog, Evolve to Eat, that had a recipe posted for tortillas. I made the tortillas but something went wrong somewhere. They looked beautiful but they crumbled into small pieces when I tried to build a “taco” with them. The spice was also way to hot, using the 2 Tbsp chili powder and 2 Tbsp chili flakes that it called for, so if you decide to make this seasoning you might want to cut down on those. It all depends on how spicy you like your food. As stood ay the kitchen counter staring at these beautiful discs, I started to brainstorm about what I could do, because I didn’t want them to go to waste. So, I put them in my food processor. With the plastic “S” blade I pulsed until they turned into a coarse mealy texture. My idea is to use this mixture as a condiment on salads and other raw dishes that might benefit from a “crunch” and some spice! Mission accomplished! In fact, this evening my husband prepared a trout for dinner and I suggested coating the fish in this seasoning before he grilled it. He did just that and it came out amazing! I contemplated deleting this post and chalking this up to experience but to be honest, it wasn’t a failure, the destiny that these ingredients had laid before me mutated into another divine creation! Introducing… Chili-Lime Chia Seasoning
- 1 cup chia seeds, ground (about 1¼ cups pre-ground chia meal)
- 4 cups water, filtered or spring
- 1½ cups coarse corn meal (not raw)
- 1 cup raw corn kernels, organic! frozen or fresh
- ½ large onion, diced
- 4 large cloves garlic
- 2 jalapeño peppers (or 2 tablespoons dried chili flakes)
- 2 Tbsp chili powder (chipotle is nice)
- 1 Tbsp ground cumin
- 1 Tbsp sea salt
- 1/3 cup lime juice (from 1 large or 2 small limes)
- 1 cup minced fresh cilantro, leaf and stem
- Place the ground chia in a bowl, large enough to hold the chia and 4 cups of water, whisk constantly as you pour the water in one cup at a time to minimize clumping. Set aside to “gel up” while you start with the remaining ingredients. (Substitute ground flax seeds if chia is not available.)
- In your food processor add the corn kernels from cobs or use thawed frozen corn.**Please make sure the corn is organic, you don’t want to use GMO corn** I would use frozen over fresh if I had a better guarantee that it was organic and non GMO.
- Add to the lime juice, onion, garlic and spices to the food processor with corn kernels. Pulse chop till minced.
- Add the chia gel to the food processor and blend till all the ingredients are incorporated.
- While the machine is running slowly add in the corn meal and then lastly the fresh cilantro. Mix well.
- Spread the batter out onto the non-stick Teflex sheets that came with your dehydrator and dry at 105 degrees for 6 hours. Flip onto mesh trays, peel off Teflex and return to dehydrator for another 6 hours or until tortillas are dry and crisp.
- Once completely dry, break the sheet up and place the pieces in your food processor. Using the “S” blade, pulse until you reach a coarse mealy texture.
- Store in a canning jar.