Start by soaking corn husks. Roast, de-skin and chop poblano chili. Boil corn for three minutes, cool and chop. Add poblano, corn and shredded cheese to bowl and mix. Start boiling the water in your steamer.

Place one box of Millet Tots into a bowl, and cover with a paper towel. Place in microwave for 3-5 minutes. Once fully steamed, mash tots until smooth.

Assembly: Place millet filling evenly into each corn husk, and firmly compress the millet into the shape of the husk. Take the mixture from the bowl, and evenly place in each husk.

Firmly roll the husks into a tight cone shape, and tie at each end utilizing one of the corn husks to make strips. Place all tamales in the steamer for 10-15 minutes.

Once fully steamed, open the tamale and garnish with your favorite warm green chili sauce, thinly cut lettuce and tomatoes.

–Enjoy Chef Ko