Raw Corn Tortillas
Prep time
Cook time
Total time
Ready to make the best raw corn tortillas there ever was?
Created for you by:
Recipe type: Sides + Snacks
  • 2 10oz bags of organic frozen corn, or about 3 cups of fresh corn off the cob
  • ¼ cup lime juice (juice of about 2 limes)
  • ¼ cup olive oil
  • 1 cup sunflower seeds, ground
  • 1 red pepper
  • ¼ cup fresh cilantro
  • 2 tbsp dried basil
  • 1 clove garlic, minced
  • 1 tbsp miso paste
Make It Like So
  1. In your food processor or high powered blend, mix all ingredients until smooth.
  2. Transfer to deyhydrator non-stick tray. This will be enough for 4-5 11" squared trays or 3 14" trays.
  3. Spread thin and than slice into triangles with the back egde of a butter knife (don't want anything too sharp)
  4. Dehydrate at 105 for 12-14 hours until tortillas are crisp.
  5. 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!
Recipe by Meghan Telpner at https://www.meghantelpner.com/blog/costa-rica-inspired-raw-corn-tortillas/