Comments from the book: Yes, real raw tortillas! Immediately out of the dehydrator, they're soft and chewy so you can roll them around your favorite fillings. I use these for the enchiladas. It's important not to let these get too well done otherwise they'll be hard and crispy and will not be flexible enough to roll. Just let them "bake" enough so they are not soupy and you can shape them. When you flip the tortilla after the first 3 hours, it's ok if it's still mushy. It will solidify in approximately two hours. Remember, they key to this recipe is not to let the tortilla get too cripsy before you roll it.
My notes - We want them like chips, so we "bake" them longer. I will explain in a moment.
4 cups frozen corn
1/2 cup whole flax seeds ground (not soaked) - you can buy at the store
1/2 cup orange juice
1 clove garlic - we do not use this
1/8 teaspoon sea salt
Place all ingredients in a food processor and blend until smooth.
Place mixture on a Teflex sheet on top of a mesh dehydrator screen. Spread about 1/8 inch thick and dehydrate at 105 degrees.
When tortillas are solid enough to turn (after about 3 hours) flip onto mesh screen and dehydrate until other side is solid (another 1-2 hours or so).
Remove from sheet and fill with your favorite fillings.
Roll up and place back in the dehydrator for 2-8 hours, depending on your filling.
More notes - I wanted the entire recipe to be here just in case you do want to use them more as tortillas instead of chips. When you want chips, we put them in the dehydrator right before we go to bed, then we flip them over when we wake up (approximate 7 hours later), salt them a little more, and then put them in for another 7 hours.
Enjoy!
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