Make your own Plant-Based tamales that will transport your taste buds to your favorite Mexican Restaurant
Serves: 4-6 People
- 1 Bag RollinGreens Ground Taco ME’EAT
- 2 cups water (Ground Taco)
- 2 T Olive Oil (Ground Taco)
- 20 Corn Husks soaked (Tamales)
- 2 cups Masa flour (Tamales)
- 2 cups veg stock or water (Tamales)
- ½ cup Veg oil or choice (Tamales)
- 2 t Salt (Tamales)
- 1 t Baking Powder (Tamales)
- Juice of 2 Limes (Tamales)
- 1 bag ground mild red chili powder (2-3 oz.) (Red Sauce)
- 1 Onion (Red Sauce)
- 5 cloves garlic (Red Sauce)
- 2 T olive oil (Red Sauce)
- 1 t Epazote herb (use oregano if you don’t have) (Red Sauce)
- 12 oz. vegetable stock (Red Sauce)
- 12 oz. cold water (Red Sauce)
- 2 T rice flour (Red Sauce) mix with 3 oz. cold water
- 1 avocado (Avo Crème)
- 1/8 cup half & half (Avo Crème)
- 1/8 t salt (Avo Crème)
- 1 garlic clove (Avo Crème)
- 1 wedge Lime (Avo Crème)
- 3 leaves iceberg lettuce
- 1 Roma tomato
- In a pot, turn to medium heat.
- Chop onion to ½ inch dice.
- Add a whole garlic clove after de-skinning.
- Place 2 T olive oil, onion and garlic into pot and stir. Cook for 3-5 minutes stirring every minute.
- Add herb to pot and stir for 10 seconds.
- Add Chili powder and remove from pot from burner.
- To the same pot, add 9 oz. of cold water and 12 oz. of veg. stock to pot and stir.
- In a measuring cup, mix the other 3 oz. of water and rice flour and whisk together, then add to pot.
- Before returning the pot back on the burner, blend sauce with an immersion blender right in the pot or if you are use a regular blender, placing sauce back into same pot after blended.
- Return pot to stove top and heat too low and keep hot until you are ready to add to your tamales.
- In a large mixing bowl, add all the dry ingredients labeled (Tamales) and mix.
- In a large cup or small mixing bowl, add all the liquid ingredients labeled (Tamales) and stir.
- Make a whole in the center of the large dry mix, then add the liquid ingredients including the oil.
- Mix and cover with cellophane. Allow to rest while make your Ground Taco ME’EAT.
- Add 2 cups water to a medium pot or pan.
- 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, cook for 7-10 minutes or until most of the moisture has evaporated. Once finished, turn off the burner and allow to cool of the burner while you get your steam basket ready for the tamales.
- Remove your husks from their water bath. Using 1-2 husks, pull apart ever ¼ to ½ inch making ties.
- Fill a ½ cup measuring cup with Masa and spread ¼ inch evenly onto a husk. With a spoon add a 2-3 T ME’EAT down the middle of the Masa. Holding the tamale with your hands, fold over the husk, sealing in the filling.
- Wrap the tamale using another husk, tie each end.
- Repeat until all the masa and or filling is finished.
- In the largest pot you own with a fitting top, add water up to the level of your steam basket, add salt.
- Place a few unstuffed husks down first on your steam basket, before you add the stuffed tamale. Add tamales standing up vertically.
- Cover and cook for 1-2 hours on low.
- Check water levels throughout your steam, adding in water if necessary.
- In a small mixing bowl add: Avocado, garlic, salt, and juice of lime wedge and mix smooth.
- Add half & half and blend. Place into a serving bowl and cover with cellophane and make sure the cellophane touches the top of the avo Crème. Do this to avoid the top from browning.
- On each person’s plate, place 1-2 tamales removing the husks, placing one directly on each plate to start.
- Ladle the rojo sauce on top of each husk.
- Place tamales on top of sauce, ladle rojo sauce on top of each tamale.
- Add dashes of crème on top.
- Wash and dice tomato.
- Wash and dry Lettuce and chop thin.
- Add both tomatoes and lettuce to top of each tamale.
-Enjoy Chef Ko