Corn Tortillas

"Hunger: One of the few cravings that cannot be appeased by another solution."  Irwin Van Grove

Taco Salad with Tortilla Strips

One of my intense cravings is for southwestern food.  I love tacos and burritos and anything else southwestern.  This may seem problematic to some people when they imagine a low-fat, vegetarian diet.  But fear not.  There is a plethora of wonderful ways to create great southwestern flavors that are vegetarian.  Here's my variation on the corn tortilla that's simple to make and bursting with flavor. 

Ingredients: 
  1-15.25 oz can corn, drained
  1/2 cup flax meal
  3T olive oil
  1/2 cup water
  1/4 t salt
  Jalapeno pepper, small piece minced (optional)

Distructions
  Place all of the ingredients into a high-speed blender and blend well.  Ladle onto a lined Excalibur Dehydrator tray in about 1/4-cup portions.  Dehydrate at 105 degrees for about 5 to 6 hours.  Flip over the liner and peel it away.  Dehydrate for an additional 5 to 6 hours. 

Store tortillas in a plastic bag and refrigerate.  This makes about 6 soft tortillas that you can fill or cut into strips for a topping on a taco salad. 

Note: Did you notice that 16 oz cans of corn are not 16 oz any more.  They are 15.5 or 15.25 or some other ridiculous number.  That way the canning company doesn't have to raise their price in order to get more money for their product.  They simply give less product for the same money.  And then they raise their prices anyway. 

One other note on canning companies.  I had the interesting experience to work in a cannery for a few summers.  As the cans went down the line they passed a nozzle that would squirt some salt water into the veggies before the can was sealed and put into the cooker.  When there was an order for salt-free veggies the nozzle would be swiveled away from the cans and the salt water would squirt onto the floor.  Consumers are charged more for salt-free.  They pay more when they're getting less.  Go figure.

Loveya
The Mom