RollinGreens Ground Taco ME’EAT inside tamales served with a fresh tomatillo salsa lettuce, and diced tomatoes.
Ingredients
Serves: 1 person
- 1 Bag RollinGreens Ground Taco ME’EAT
- 2 cups water (Ground Taco)
- 2 T olive oil (Ground Taco)
- 1 cup cooked tamale meal mix (tamale mix)
- ½ cup warm water (tamale mix)
- ¼ cup avocado oil (tamale mix)
- 3-4 corn husks
- 2-3 tomatillos (tomatillo salsa)
- ¼ onion (tomatillo salsa)
- 1/4 poblano chili (tomatillo salsa)
- 1-2 clove garlic (tomatillo salsa)
- Juice of 2 limes (tomatillo salsa)
- 1/8 tsp. sea salt (tomatillo salsa)
- Touch of water (tomatillo salsa)
- ¼ tsp dried oregano optional (tomatillo salsa)
- 1/4 cup shredded iceberg lettuce
- 1 small tomato
Instructions
Preparation:
-
Add 2 cups water to a medium pot.
- Add olive oil to water.
- Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Ground Taco pack and add contents. Stir well.
- Stir a few times throughout the cook for 7-10 minutes or until most of the moisture has evaporated.
- Soak 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.
- 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.
- 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).
- 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. (Dried oregano optional) and blend until desired consistency.
- Once tamales are finished steaming, place two on a serving plate and unwrap the corn husks.
- Cover each tamale with tomatillo salsa.
- Wash and cut the lettuce and tomato and add to top.
-Enjoy Chef Ko