Corn (un)Tacos

We love the flavor of fresh made blue corn tortillas. Even the process is fun: we pick up a copy of our favorite hefty plant-powered book (How Not to Die works pretty well) and start the tortilla smashing process. Jason always sits in front of the oven, working the pizza stone. It’s fun. But without fail we lose one during the flip either to breakage or to the oven gremlins. Then, once we are finally ready to eat them, they break by the third bite! It’s so disappointing that after all that work making tortillas for tacos that we end up eating them like soft-baked nachos.

Enter: the unTaco!

Somewhere between an arepa and a tostada, our blue corn discs are perfectly shaped to corral the toppings and withstand the weight of eight layers of amazing. These boast all the flavor of a designer taco in a photo worthy, sturdy, palm-sized package. We hope you enjoy as much as we do.

Corn (un)Tacos

This is corn on corn action. We balance sweet and savory by applying corn two ways as the base for this fresh, Mexican-inspired dish.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Rest Time 30 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 3 People

Ingredients Equipment Method

Ingredients

  

• 2 cups blue corn masa flour
• 2+ cups water
• 2/3 lb frozen corn, thawed (roughly 2/3 a 16oz bag)
• 1 1/2 avocados
• 3/4 red onion, thinly sliced
• 1 handful cilantro, chopped or 5 cloves of garlic, chopped
• 3 small tomatoes, cut into circles you'll need ~18 slices
• 3/4 cup red cabbage sour kraut homemade, if possible
• 1 lime
• 1 handful pepitas optional

Equipment

• 2 Half sheet pans (or cookie sheets)
• 2 Sheets parchment paper
• 1 ~2.75" diameter round jar or lid (or something else round, flat, and hard)
• 1 high speed blender

Method

 

1. Preheat the oven to 425F.
2. Combine flour and water per the instructions on the package, but make it a little wetter than usual. Let rest for ~30 minutes.
3. Partition the masa into ~18 balls; for me this worked out to +/- 45 gram servings.
4. Using a small jar or lid, separated by a piece of plastic (like a baggie), smash the balls directly onto the parchment paper-lined backing sheet.

   Let the masa spread beyond the jar's diameter. This will create a bit of a divot in the middle, one you can (and should) exaggerate by squishing the sides up a bit.
5. Bake your patties 10-20 min, depending on how wet your dough is and whether or not you use convection (I do). Keep an eye on it; rotate the pans once. They are done when they're firm, but still soft. Think: toasted pita, not cracker.
6. Meanwhile, slice your tomatoes, onions, and avocados, chop your cilantro, and quarter your limes.
7. Place all the thawed corn in your blender and puree it. No need to add anything. It'll puree. Then try not to eat it all before the oven timer goes; it's addicting!
8. Once your patties are cool enough to handle, start assembling. We like corn on corn (spread into the divot you made), followed by red onion, cilantro (putting it in the middle keeps it from falling off), the tomato slice, avocado, and red cabbage kraut. Finally, sprinkle a few pepitas, if you wanna be fancy.
9. Serve with lime wedges (or squeeze lime before serving, your choice).