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