The corn and fresh peppers tortillas is a thin wrap only vegetables without flour and consequently gluten-free and dairy-free egg-free, can be used to wrap or accompany other foods.
The traditional Mexican tortillas are cooked on a griddle or in a frying pan, these sheets of fresh vegetables made with techniques and ingredients typical of the cuisine raw food they are, however, cooked in a traditional oven.
In this recipe we use psyllium.
What is psyllium?
Seeds of Psyllium (Plantago ovata and Plantago psyllium or Ispaghul)
Psyllium is an annual herbaceous plant that prefers semi-sandy soils. It is widespread in the Mediterranean region and the Middle East. If they use the dried seeds.
It is a soluble fiber of vegetable origin.
The main feature of the psyllium seed is linked to its mucilaginous coating that covers them, which in contact with the water expands to increase by 25 times its own weight.
Psyllium does not contain gluten
How to use psyllium in the kitchen?
You can use it as a substitute for eggs in a recipe.
It can be used to thicken and give texture.
Ingredients for 6 tortillas of 12 cm diameter:
- 150 g cooked corn (1 cob)
- 90 g yellow pepper
- 31 g onion
- 1 clove garlic
- 26 ml lemon juice
- 17 g psyllium husks
- lemon zest of 1 lemon
- 3/4 teaspoon chili
- 3/4 teaspoon cumin
- 1.6 g salt
How to prepare the tortillas
Heat oven to 150 ° C ventilated.
Prepare a baking sheet covered with parchment paper
Chop all ingredients except the psyllium in a food processor. Psyllium is added last because it is a thickening agent.
When the mixture is well blended add psyllium.
Shape the tortillas on baking paper, you can help by putting the above mixture of plastic wrap, so you can roll out the dough with your hands without getting dirty, the thickness should be about 0.5 cm, extends very easily.
Put in a ventilated oven at 150 ° C for 8 minutes, then flip them, and cook the other side still for 8 minutes.