Carne Asada Chile Relleno Fried Tacos
Serves 12
Directions
- 1Begin by roasting the chiles.
- 2Once chiles are roasted, transfer them to a bowl or a Ziploc bag to sweat, making them easier to peel.
- 3While chiles roast, prepare the carne asada by heating oil in a pan on high heat.
- 4Add half of a finely chopped onion to the hot pan.
- 5After two minutes, add two pounds of finely chopped flap steak.
- 6Season the meat with Chef Merito, garlic salt, and a little more salt.
- 7Cook the meat for about five minutes.
- 8After five minutes, drain the juice from the meat.
- 9Return the meat to the stove, squeeze in half a lime, and add chopped cilantro.
- 10Taste the meat for salt and adjust if needed, then turn it off and set aside.
- 11For corn tortillas, mix four cups of instant corn masa, two teaspoons of salt, and slowly add three cups of hot water.
- 12Knead the wet flour for about five minutes until the masa is done (no longer sticks to hands and doesn't crack when pressed).
- 13Set the masa back to the bowl and allow it to rest.
- 14Peel the chiles, remove the stem, create a slit, and remove the seeds. Repeat for all chiles.
- 15Prepare tacos by grabbing a ball of dough, placing it in a tortilla press with parchment paper, and pressing it down until nice and flat.
- 16Place cheese on the tortilla, then a chile, more cheese, and then the carne asada.
- 17Grab the taco, press it down, and seal it.
- 18Heat oil on medium heat until hot.
- 19Carefully place the tacos in the oil and fry until nice and golden.
Ingredients
- 12 hatch green peppers, anahaim or jalapeños
- 0.5 chopped onion
- 2 lbs finely chopped flap steak
- Chef mérito meat seasoning
- Garlic salt
- Black pepper
- Salt
- Chopped cilantro
- 0.5 the juice of lime
- 4 cups Maseca
- 2 tsp Salt
- 3 cups hot water
- your favorite melting cheese
- oil
Equipment
bowlziploc bagpantortilla pressparchment paper
Tips
- Enjoy as soon as served with your favorite avocado-habanero salsa.
- The masa is done when it no longer sticks to your hands and a rolled ball of dough pressed down doesn't crack on the sides.
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