Ground Taco ME’EAT Tamales with Tomatillo Salsa

Ground Taco ME’EAT Tamales with Tomatillo Salsa GROUND TACO

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

Serves 1-2 people


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


  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


Ground Taco Plant-Based ME'EAT
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