Raw Tacos with Soft Corn Tortillas

A full Mexican project in five preparations: dehydrated soft corn tortillas, a spicy sunflower seed filling that replaces the beans, a tomato sauce, a corn guacamole and a tomato-lime salsa. Nothing is difficult taken on its own, but the whole thing takes organisation and a dehydrator running for a full night. The tortillas are cut out with a cutter from one large dried sheet, and the scraps can be nibbled as they are or crumbled over a salad. This is the kind of recipe that wins over the most sceptical guests when it comes to raw cuisine.

Ingredients

Corn Tortillas

• 3 cups fresh corn kernels (2 to 3 ears) or thawed frozen corn
• 1½ cups chopped yellow or red bell pepper
• 18 cl finely ground golden flaxseed
• 1 tbsp lime juice
• 1 tbsp chili powder
• 1½ tsp sea salt
• 2 tsp ground cumin

Spicy Sunflower Seed Filling

• 1½ cups sunflower seeds, soaked for at least 2 hours
• 1 cup sun-dried tomatoes, soaked for at least 1 hour
• 1 tbsp miso
• 2 tsp ground cumin
• 2 tsp ancho chili powder
• 2 tsp ground coriander
• 1 tsp cayenne pepper
• 2 tbsp olive oil
• 1 tbsp agave syrup
• 1 tsp sea salt
• 6 tbsp filtered water
• 1/2 to 1 jalapeño, stemmed but with the seeds, chopped
• 3 spring onions, chopped
• 1 small handful fresh coriander

Tomato Sauce

• 2 cups sun-dried tomatoes, soaked for at least 1 hour
• 1 small tomato, chopped
• 1/4 medium onion, chopped
• 2 tbsp lemon juice
• 1 tsp sea salt
• 1 pinch chili flakes

Corn Guacamole

• 3 ripe avocados, pitted
• 1 cup fresh corn kernels (1 ear), or thawed frozen, or none at all
• 1 large handful finely chopped coriander leaves
• 2 tbsp lime juice
• 1/2 jalapeño, finely chopped
• 1 tsp sea salt

Tomato-Lime Salsa

• 3 cups tomatoes, seeded and finely chopped
• 3 tbsp lime juice
• 1 handful finely chopped coriander leaves
• 1/2 small jalapeño, seeded and finely chopped
• 3/4 tsp sea salt

Preparation

The tortillas

1. Chop the corn and bell pepper in a food processor. Add the rest of the ingredients and blend until you get an almost smooth batter.
2. Spread the batter over two non-stick dehydrator sheets and spread it right to the edges with an offset spatula.
3. Dehydrate for about 2 hours, then flip and continue drying.
4. When the sheet is dry on both sides but still pliable, take it out and lay it flat.
5. Cut out discs about ten centimetres across using a cutter or a small plate as a guide. Expect about 9 tortillas per 35 cm tray.
6. Keep the scraps for a salad or to nibble as they are.

The spicy filling

1. Blend the sunflower seeds, sun-dried tomatoes, miso, cumin, chili, coriander, cayenne, olive oil, agave syrup and salt in a food processor until smooth.
2. Add the water a few tablespoons at a time and keep blending, until you reach a moist paste consistency. Adjust the seasoning.
3. Add the jalapeño, spring onions and coriander and pulse a few times, leaving visible bits of herbs.
4. Spread the mixture over one or two non-stick sheets, without trying to smooth it out: keep it uneven but fairly flat.
5. Dehydrate at 45°C overnight, about 10 hours, flipping the mass halfway through if possible so the underside dries too.

The sauces

1. Blend all the tomato sauce ingredients until smooth.
2. Mash the avocados with a fork and mix them with the corn, coriander, lime juice, jalapeño and salt.
3. Mix all the salsa ingredients in a bowl without blending them: it should stay chunky.

Assembly

1. Top each tortilla with a spoonful of the spicy filling, a little tomato sauce, guacamole and salsa. Serve immediately.

Tip

Take the tortillas out of the dehydrator while they're still pliable: a sheet left in too long becomes brittle and cracks when folded. The cue is visual as much as tactile — it should be dry to the touch but fold without creasing.

FAQ: your questions about sprouted sunflower seeds