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Making these currently so, not sure how they taste AND, I got this from someone on another site who didn't give a reference. If you know who to credit, please, add it here. Thanks!
Best Tortilla and Corn Chips Ever
3 1/2 cups of young coconut flesh
4 cups of corn, fresh or frozen
1/4 cup of agave nectar
dash of Pink Himalayan salt
1 red onion minced fine in the food processor
1/8 cup of onion powder or to taste (I don't like powder ~ real or nothing)
1/8 cup of garlic powder or to taste (see above ~ I used real)
Optional: 2 Tablespoons of nutritional yeast. Adds a nice flavor and color.
1-2 cups water
Blend the young coconut flesh and frozen corn until mushy and smooth. Gradually add the water and blend until smooth and to make it a thin consistency that is spreadable without many lumps. I add agave nectar to bring out and intensify the corn flavor. Add salt to taste to resemble either tortillas (a lesser amount) (or corn chips, increase the amount slightly) Add the rest of the ingredients except onion. Fold in onion last. Spread thinly on the Teflex sheets. Dehydrate about 4 hours or until you can peel and flip the tortillas over. Then dehydrate just a bit longer. Until dry, but not stiff. Makes 5 trays (I guess mine wasn't thin enough. I got less than 2 trays). Cut into wraps or round tortilla strips. Serve with raw taco filling, guacamole, salsa, and raw Spanish rice.
These keep very well and remain flexible stored in the refrigerator. I have had mine several months and they still taste fresh.
To make corn chips, add a little bit more salt and let it dry out a little bit longer until crisp. Break up into pieces and serve with salsa and guacamole. The chips keep well in Tupperware and if become soft, can be made crisp again by placing in the dehydrator for about an hour or so.
The flavor can be varied by adding chipotle seasoning or cayenne (I added 2 pinches of cayenne). If you want BBQ chips add into the mix while blending BBQ seasonings.
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