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6th Annual Best of Raw Award

6th Annual Best of Raw Award

April 22, 2012

Purple Taco Shell

The idea was to make a SOFT tortilla shell. Silly me, forgetting that corn is crunchy, not flexible. I'd have to do some major tweaking to get a soft shell. We ended up with wonderful purple corn taco shells. We stuffed them with "refried beans" made with almonds which were amazing. Honesty, I don't think anyone would know they were not refried beans!  They certainly would never guess they were made with almonds! We also added Guacamole, Salsa and Mexican Veggies

Purple Corn Taco Shell
(makes about 8 shells)

4 cups corn (fresh or frozen)
1 1/2 cups purple corn, soak for at least 24 hours.(or 1 1/2 cups purple corn powder. SAVE SOAK WATER
1/2 cup ground flax seed (golden )
1/4 cup almond flour
6 Tablespoons purple water (from soaking corn) -more or less as needed
1/4 cup hemp seeds
1/2 yellow bell pepper chopped (or orange)
2   green onion chopped
1/3 habanero pepper, seeded and minced
2 Tablespoons lime juice
1 Tablespoon olive oil
1 teaspoon Himalayan pink salt (or sea salt)
2 teaspoons cumin
1/2 teaspoon chili powder, or to taste or dash of cayenne to taste

1. Using a food processor, mix corn until well ground.

2. Add all ingredients, except water and process.

3. Use spatula to scrape from sides of bowl and add water as needed to achieve a creamy texture.

4. Use about 1/2 cup mixture for each tortilla and spread onto
non-stick dehydrator sheet, no more than 1/8" thick.(An offset spatula is a wonderful tool for spreading batter out on the dehydrator tray. I turn the tray clockwise with my left hand, as I spread batter with right hand).

5. *Dehydrate at 110 degrees F for 3 hours. Flip the sheets over onto mesh dehydrator tray, and dehydrate another hour.

 (Option: For chips, spread batter out over entire tray and use dull edged knife to score into triangular chips)

6. Fold tortilla shell over a 2 inch tube (can use rolled up computer paper and close with metal paper clip) - moist side of taco goes OUT. Dehydrate another 6 hours, or until crispy. Maintain a little flexibility so you can gently pry taco open to stuff. If you dehydrate too long, they will just crack. You can skip folding them over tubes and just dehydrate flat.

7. Serve with salsa, salads, dips or just munch on them as is.(See ideas below)

"Refried Beans"

Mexican Veggies


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