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
- 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.
- Add the entire contents of the Ground Taco ME’EAT and stir well.
- Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
- 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.
- 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).
- 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.
- 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
