Google+ Rawfully Tempting™: Mini Jalapeno Taco Bowls/Shells

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January 25, 2013

Mini Jalapeno Taco Bowls/Shells

Getting ready for my exciting video shoot tomorrow for "Feed Your Soul" on What Matter's Most.. Of course, I wanted to bring along some special Rawfully Tempting cuisine. What better finger food than Mini Taco Bowls! They were relatively easy to create using silicone cupcake molds, and came out pretty darn cute! Get creative and try different shapes. I have square silicone cupcake molds I may try next time.


Mini Jalpeno Taco Bowls


Ingredients:

3 cups fresh corn, (frozen, thawed sweet corn or fresh)
1 1/2 cup red (or orange) bell pepper
1/2 cup onion, chopped
1/4 cup water (only as needed to blend)
5 Tablespoons ground flax seeds
1/2 cup hemp seeds
1 Tablespoon  fresh lime juice
1/2 jalapeno pepper, seeds removed (optional)
1/4 teaspoon red (hot) chili powder (less if using jalapeno)
1/4 tsp chili powder
1 teaspoon cumin
1/2 teaspoon sea salt
1/8 teaspoon cayenne powder

Directions:
1. In a food processor, chop the corn, bell pepper, and onion until smooth. Add the remaining ingredients and process until well combined.

2. Pour 3 Tablespoons of mixture at a time onto non-stick dehydrator tray.

3. Use an offset spatula, to spread the dough into rounds on  non-stick lined dehydrator trays. (Dip spatula in glass of water to ease spreading).

4. Dehydrate at 115 degrees for 6 – 8 hours.. Flip onto another tray and slowly peel away the liners, leaving wet side of taco face up. Carefully press dry side of taco into silicone cupcake molds. Shape and continue to dehydrate for 8 to 10 hours, or until crispy.

Store in airtight containers or freeze for future use.

Dehydrators: I get a lot of questions regarding dehdyrators. My two favorites are the Excalibur 9 tray (with timer)  and the TSM D10.  What I love about the TSM is that it's stainless steel, the fan is much quieter, and it's a more commercial machine. Both work well, so decide what works best with your budget.

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