Raw Corn Tortillas

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Recipe for raw corn tortillas

Does February seem like it just passed? Maybe so, but we don’t mess around here when it comes to our retreats. 

I’ve already been researching, planning and booking and can’t wait to announce all the details of our upcoming 2014 retreat. What I can tell you is that it will be in February, 2014 and will be in Costa Rica again this year. The rest of the goodies will be shared on Thursday. In the meantime, hop on over to my Facebook page to snoop and peak at the pictures from this last trip.

Here’s a little peak at the 2013 trip:

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Retreat Interest

One of the things I love so much about my retreats is that they always lend to some wild inspiration in the kitchen when I get home. We choose our spots carefully and food is always a big part. I love learning about the local favourites, traditional preparation methods, and new flavour combos.

It was my retreats in St. Lucia that introduced me to Irish Moss, inspired this curry soup recipe, this raw beet and coconut porridge, and even this eggplant and okra stew.

Costa Rica was no different and after the trip I was re-inspired to start playing more with my dehydrator in order to have some easy grab and go snacks, hearty fibre rich and flavourful crackers ready for the chaos that is book launch time.

I wanted to bring some corn into the mix and the one thing I knew was that wherever corn goes, lime always follows.

Do you know what Nixtamalization means?

Right, I didn’t either. I did know that traditionally there was a relationship between corn and lime in the preparation of tortillas. I just didn’t know why. The phrase itself refers to the preparation method where a grain is soaked in an alkaline solution.

Corn subjected to the nixtamalization process:

  • Is easier to grind.
  • Easier to digest.
  • Increases the nutrient availability
  • Improves the balance of flavours.
  • Decreases the mycotoxins, moulds that commonly affect corn crops and are potential carcinogens.  

The primary nutritional benefits of nixtamalization arise from the alkaline processing involved. This alkaline environment helps convert corn’s high levels of bound (meaning not available to the body) niacin (vitamin B3) into a bioavailable form that the body can actually absorb and use.  Long ago, this was vital in the prevention of pellagra (a vitamin B3 deficiency disease).

The most important thing to know when making anything out of corn…

Make sure your corn is labelled as organic and/or GMO free. This is important as most (though I might even say all) conventional corn grown in North America is genetically modified and we don’t want to be human petri dishes- walking experiments on what this nonsense is doing to our DNA.

Ready to make the best raw corn tortillas there ever was?

Raw Corn Tortilla Crisps

2 10oz bags of organic frozen corn, or about 3 cups of fresh corn off the cob
1/4 cup lime juice (juice of about 2 limes)
1/4 cup olive oil
1 cup sunflower seeds, ground
1 red pepper
1/4 cup fresh cilantro
2 tbsp dried basil
1 clove garlic, minced
1 tbsp miso paste

  • In your food processor or high powered blend, mix all ingredients until smooth.
  • Transfer to deyhydrator non-stick tray. This will be enough for 4-5 11″ squared trays or 3 14″ trays.
  • Spread thin and than slice into triangles with the back egde of a butter knife (don’t want anything too sharp)
  • Dehydrate at 105 for 12-14 hours until tortillas are crisp.
  • Store in airtight container.

This version of the recipe was made using a food dehydrator. These may work in an oven, if you wish to bake them at 350. I have never tried this method so can not confirm if it will work or how they will turn out. If you do try it, let me know!



3 Responses to “Raw Corn Tortillas”

  1. Ana Lydia


    Thanks for the yummy and nutritious recipe. I’ve never made corn tortillas before. I especially love the fact they are easier to digest and would be great snacks for the kids.

    • Meghan Telpner


      good luck! i hope your kids love them :)

  2. Danielle


    This recipe looks delicious! I love the lime and corn flavour combination! Unfortunately though, lime (the fruit) is not involved in nixtamalization :(. The traditional preparation of corn by the native americans was so soak the corn in alkaline solution made with lime or ash. Not the fruit, which is acidic, but calcium hydroxide. The alkaline solution, as you said, helped to prevent pellagra by making the niacin bioavailable. I find these practices fascinating because without knowing the biochemistry or even the presence of niacin itself, these populations realized that this practice made their staple grain much more nutritious. Amazing!


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