Experience the vibrant fusion of traditional Mexican flavors in this deconstructed Chile Relleno. At the heart of this Chile Relleno Brisket Tacos is the juicy, succulent brisket leftovers used from Chef Tom’s previous recipe, The Mexican Chopped Brisket. All this and many other ingredients are put in a taco formed with a corn tortilla. This recipe will also work well with leftover pork, chicken, or shrimp.
Chile Relleno Brisket Tacos
Embark on a culinary journey of Mexican flavors with Chef Tom’s Chile Relleno Brisket Tacos. At the base of this cheesy, deconstructed poblano pepper is a corn tortilla. It's all folded in taco form and then topped with smokey, spicy chopped brisket. Warning! This recipe is messy but it’s deliciously messy.
- Place the jalapeños on the side burner of the Napoleon P500 Gas Grill over medium low heat. Blacken the surface of the pepper, rotating to blacken all sides evenly. Go slow and don’t over char. Transfer to a container with a lid or a zip top bag to steam for about 10 minutes. Split each pepper open and scrape out the seeds. Peel the blackened skin from the flesh of the pepper and discard the skin.
- Warm the leftover brisket on the side burner in a Lodge 8” Steel Skillet, covered with a lid.
- Preheat a Napoleon Reversible Cast Iron Griddle inside the grill over medium heat. Spray the griddle with Spray Duck Fat. Toast the corn tortillas in the duck fat on the griddle. When the tortilla is lightly browned, but still pliable, flip it over then immediately top with cheddar cheese, sprinkling it all over the tortilla for full coverage. Top with the roasted jalapeño, then the quesadilla cheese. Season with a shake of Cattleman’s Grill Mexicano Taco Seasoning. Close the lid and let cheese melt.
- Remove tortillas from the griddle. Top each one with 1/4 cup brisket, Mexican crema, pickled onions and cilantro.
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What is a Chile Relleno?
A Chile Relleno is a green pepper stuffed with cheese, coated in an egg batter, and then fried. Originally, they were stuffed with meat but in current Mexican cuisine, it's stuffed only with cheese and served with a red sauce.
History of a Chile Relleno
It originated in the city of Puebla in Mexico.
What kind of peppers are used in Chile Rellenos?
The most common peppers used for Chile Rellenos are poblano or ancho chile (dried poblano), Anaheim Chile, Pasilla Chile, and Jalapeño. Match the flavor of the heat level or sweetness you desire. Poblano chiles are lower on the Scoville Scale of hotness whereas Anaheim peppers have a wide range of spiciness but are sweeter than a poblano. Then, of course, Chef Tom based his decision on the type of pepper to use, solely on size.
Recommended cheeses to use for Chile Rellenos
Queso OaxacaCotija CheeseMonterey Jack CheeseChihuahua CheesePanela CheeseAsadero CheeseManchego Cheese
How to select the right cheese for Chile Rellenos
This is how you can truly make your Chile Relleno different from all others. There are few factors to consider before picking the cheese you want to use.
Texture – The cheese you choose should have a low melting point and melt easily and quickly. A soft cheese may not hold up well while cooking inside the pepper and a hard cheese may not melt properly.Flavor – The flavor of cheese will impact the overall taste of the dish. Depending how much flavor you want to taste from the pepper itself you might choose a milder cheese or if you want the cheese to be stronger you might choose a sharper cheese.
- Serving Size
- 1 taco
- per serving
- 62 grams
- Saturated Fat
- 25.6 grams
- 178 milligrams
- 699 milligrams
- 18.7 grams
- 2.2 grams
- 1.7 grams
- 46 grams