Chile Rellenos & Blue Corn Taco Platter Recipe
Brisket stuffed chile relleno and 3 blue corn tacos. Choice of shredded beef, shredded chicken, carnitas, or veggies for taco filling. Tacos garnished with lime wedges and chipotle crema. Served with rice and pinto beans.
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Ingredients
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Sides
Method
Preparation
- 1
Prepare the Chile Rellenos
Roast the poblano peppers over an open flame until charred. Place in a bowl and cover with plastic wrap to steam for about 10 minutes. Peel off the skins, make a slit, and remove seeds. Stuff each pepper with shredded brisket and cheese.
- 2
- 3
Prepare the Tacos
Warm blue corn tortillas on a skillet. Fill each with your choice of shredded beef, chicken, carnitas, or veggies. Garnish with lime wedges and drizzle chipotle crema on top.
- 4
Serve
Serve the chile rellenos alongside the blue corn tacos, cooked rice, and pinto beans. Enjoy!
