Chili-Lime Tortillas / Shells (raw, vegan, nut, gluten-free)
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These shells were a lot of fun to make! You could use this recipe to make tostada shells, taco shells, or chips. I remember as a child having a few family get together were we would have “taco night”. The table would be loaded with small bowls that were filled all sorts of toppings. I don’t think we ever really sat down to eat. We all stood around the table, circling it, adding more goodies to our personal creations and enjoying one anther’s company. This recipe has a little “spice” to it, so feel free to use the right amounts that work for you. Enjoy!
- 3 cup raw corn kernels, fresh or frozen, organic
- 1/2 large onion
- 2 cups yellow bell pepper
- 1/3 cup lime juice & zest (from 1 large or 2 small limes)
- 4 large cloves garlic or 1/2 tsp garlic powder
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp Himalayan pink salt
- 1/2 tsp cayenne powder
- 1/2 cup minced fresh cilantro
- 3/4 cup ground psyllium husk
- In a food processor, chop the corn, onion, and bell pepper.
- Add the lime, garlic, chili, cumin, salt, cayenne, cilantro and process until almost smooth.
- Psyllium husks are a thickening agent in this recipe and you want to add it last and blend briefly.
- If over blended it can get really gelled up.
- Click (here) to read a write that I did on psyllium.
- Add psyllium and pulse together.
- Drop 1/2 cup of the dough onto the Teflex-lined dehydrator trays and spread to make a 6″ circle using an offset spatula.
- Dehydrate at 115 (F) for 3 to 4 hours.
- Flip the teflex sheets over onto the mesh sheet and carefully peel away the teflex. Place back in the dehydrator for about 2 hours.
- When the tortilla is completely dry on both sides but still pliable, remove it from the dehydrator and cool.
- Store in a plastic Zip-lock bag in the fridge. Will keep for several weeks. If your wraps get to stiff, spritz a little water on them and they should soften right up for you.
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.
Just before the batter started to get to dried out, I took a few of them
and laid them over a taco shell mold. I had to remove about 4
dehydrator trays in order for this to fit in the machine but it worked beautifully!