Smoked Corn Tortilla

Smoked Corn Tortilla

  • 150 gcan of corn
  • 130 mlmilk
  • 2 ×egg white
  • 1 ×egg(s)
  • 60 grice flour
  • 60 gCorn flour
  • 60 gcorn starch
  • 30 gflour


Drain the tinned corn and blend with milk.


Mix the corn milk with the eggs and season with salt and pepper. Then stir in the flour varieties with a whisk and pour through an iSi Funnel & Sieve into a 0.5 L iSi Whip.


Screw on an iSi Professional Charger, shake about 8 to 10 times and allow to rest in the fridge for at least 3 hours.


Pour the mixture directly from the Whip onto a plancha or into a pan on the grill and bake.

Then add toppings of your choosing, for example, grilled chicken, fresh coriander, jalapeños and finely chopped tomatoes.

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