Chile Rellenos Tacos Recipe

Preparation Steps

1. 1

   Prepare the Peppers

   Roast the pasilla peppers over an open flame or in the oven until the skin is charred. Once roasted, place them in a bowl and cover with plastic wrap for about 10 minutes. This will help loosen the skin. Once cooled, peel the skin off, remove the seeds, and set aside.

2. 2

   Make the Batter

   In a mixing bowl, combine flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the cold beer until the batter is smooth and slightly thick.

3. 3

   Stuff the Peppers

   Stuff each roasted pasilla pepper with Monterey Jack cheese. Make sure to fill them adequately but not overstuffed as they may burst during frying.

4. 4

   Heat Oil

   In a deep skillet, heat oil over medium-high heat until hot.

5. 5

   Coat and Fry

   Dip each stuffed pepper into the batter, allowing excess to drip off. Carefully place in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

6. 6

   Prepare Cilantro Lime Slaw

   In a bowl, combine shredded cabbage, chopped cilantro, lime juice, salt, and pepper. Toss until well mixed.

7. 7

   Assemble the Tacos

   Warm the corn tortillas in a skillet. Place a fried chile relleno on each tortilla, top with cilantro lime slaw, and drizzle with house-made hot sauce. Serve immediately.