- 1 lb AKUA Kelp Burger Ground Meat
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced yellow or white onions
- 1 tbsp chopped garlic
- 5 bay leaves
- 1 tbsp chopped fresh thyme
- corn tortillas
- jalapeño romesco
In a hot pan add oil, cook the carrot until it begins to caramelize. Add the onion and celery until it has a uniform brown color.
Next, add the garlic, AKUA Kelp Burger Ground Meat (thawed), the bay leaves, and the thyme. Cook slowly over medium heat for 5 minutes, then let cool on a tray!
On a heated corn tortilla, spread jalapeño romesco, add picadillo, and decorate with pickled onions and cilantro!
Pair with your favorite cocktail - we love making Kin-garitas using Kin Euphorics!