RollinGreens Ground Taco ME’EAT tamales served with a fresh tomatillo salsa, lettuce, and diced tomatoes.

Serves 1-2 people

Ingredients

For Ground Taco ME’EAT

• 1 Bag RollinGreens Ground Taco ME’EAT
• 2 cups water
• 2 tbsp olive oil

For Ground Taco ME’EAT

• 1 cup cooked tamale meal mix
• ½ cup warm water
• ¼ cup avocado oil
• 3-4 corn husks

For the Tomatillo Salsa

• 2-3 tomatillos
• ¼ onion
• 1/4 poblano chili
• 1-2 clove garlic
• Juice of 2 limes
• 1/8 tsp sea salt
• Touch of water
• ¼ tsp dried oregano

For the Toppings

• 1/4 cup shredded iceberg lettuce
• 1 tomato

Instructions

1. For the Ground Taco ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
2. Add the entire contents of the Ground Taco ME’EAT and stir well.
3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.

1. For the tamales, soak the corn husks in water. In a large mixing bowl, add all ingredients labeled tamale mix and stir. Cover bowl with towel or cellophane for five minutes.
2. Take one corn husk and place ¼ cup of rehydrated tamale mix and spread thin and evenly throughout the husk. Place ¼ cup of cooked Ground Taco ME’EAT into the middle and fold over the tamale mix until it covers the filling. Fold down tip of husk. With one husk make ½ inch strips to use and ties. Tie each finished tamale after tip is folded down. Repeat the above step until all tamales are made.
3. In a large pot, fill two inches with water and place a steam basket on top. Heat pot to high and place tamales inside. Cover with lid and reduce heat to low. Allow to cook until Tamales are firm (10-20 minutes).
4. For the tomatillo salsa, in a skillet, heat to medium-high and add tomatillos, onion, garlic, and poblano. Cook until chard on all sides. In a blender or food processor, add juice of 2 limes, salt, chard veggies, and a touch of water and dried oregano optional. Blend until desired consistency.
5. Once tamales are finished steaming, place two on a serving plate and unwrap the corn husks. Cover each tamale with tomatillo salsa. Cut the lettuce and tomato and add to top.

-Enjoy Chef Ko