Carne Asada Chile Relleno Fried Tacos

Serves 12
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Directions

  1. 1Begin by roasting the chiles.
  2. 2Begin by roasting the chiles.
  3. 3Begin by roasting the chiles.
  4. 4Once chiles are roasted, transfer them to a bowl or a Ziploc bag to sweat, making them easier to peel.
  5. 5Once chiles are roasted, transfer them to a bowl or a Ziploc bag to sweat, making them easier to peel.
  6. 6Once chiles are roasted, transfer them to a bowl or a Ziploc bag to sweat, making them easier to peel.
  7. 7While chiles roast, prepare the carne asada by heating oil in a pan on high heat.
  8. 8While chiles roast, prepare the carne asada by heating oil in a pan on high heat.
  9. 9While chiles roast, prepare the carne asada by heating oil in a pan on high heat.
  10. 10Add half of a finely chopped onion to the hot pan.
  11. 11Add half of a finely chopped onion to the hot pan.
  12. 12Add half of a finely chopped onion to the hot pan.
  13. 13After two minutes, add two pounds of finely chopped flap steak.
  14. 14After two minutes, add two pounds of finely chopped flap steak.
  15. 15After two minutes, add two pounds of finely chopped flap steak.
  16. 16Season the meat with Chef Merito, garlic salt, and a little more salt.
  17. 17Season the meat with Chef Merito, garlic salt, and a little more salt.
  18. 18Season the meat with Chef Merito, garlic salt, and a little more salt.
  19. 19Cook the meat for about five minutes.
  20. 20Cook the meat for about five minutes.
  21. 21Cook the meat for about five minutes.
  22. 22After five minutes, drain the juice from the meat.
  23. 23After five minutes, drain the juice from the meat.
  24. 24After five minutes, drain the juice from the meat.
  25. 25Return the meat to the stove, squeeze in half a lime, and add chopped cilantro.
  26. 26Return the meat to the stove, squeeze in half a lime, and add chopped cilantro.
  27. 27Return the meat to the stove, squeeze in half a lime, and add chopped cilantro.
  28. 28Taste the meat for salt and adjust if needed, then turn it off and set aside.
  29. 29Taste the meat for salt and adjust if needed, then turn it off and set aside.
  30. 30Taste the meat for salt and adjust if needed, then turn it off and set aside.
  31. 31For corn tortillas, mix four cups of instant corn masa, two teaspoons of salt, and slowly add three cups of hot water.
  32. 32For corn tortillas, mix four cups of instant corn masa, two teaspoons of salt, and slowly add three cups of hot water.
  33. 33For corn tortillas, mix four cups of instant corn masa, two teaspoons of salt, and slowly add three cups of hot water.
  34. 34Knead the wet flour for about five minutes until the masa is done (no longer sticks to hands and doesn't crack when pressed).
  35. 35Knead the wet flour for about five minutes until the masa is done (no longer sticks to hands and doesn't crack when pressed).
  36. 36Knead the wet flour for about five minutes until the masa is done (no longer sticks to hands and doesn't crack when pressed).
  37. 37Set the masa back to the bowl and allow it to rest.
  38. 38Set the masa back to the bowl and allow it to rest.
  39. 39Set the masa back to the bowl and allow it to rest.
  40. 40Peel the chiles, remove the stem, create a slit, and remove the seeds. Repeat for all chiles.
  41. 41Peel the chiles, remove the stem, create a slit, and remove the seeds. Repeat for all chiles.
  42. 42Peel the chiles, remove the stem, create a slit, and remove the seeds. Repeat for all chiles.
  43. 43Prepare tacos by grabbing a ball of dough, placing it in a tortilla press with parchment paper, and pressing it down until nice and flat.
  44. 44Prepare tacos by grabbing a ball of dough, placing it in a tortilla press with parchment paper, and pressing it down until nice and flat.
  45. 45Prepare tacos by grabbing a ball of dough, placing it in a tortilla press with parchment paper, and pressing it down until nice and flat.
  46. 46Place cheese on the tortilla, then a chile, more cheese, and then the carne asada.
  47. 47Place cheese on the tortilla, then a chile, more cheese, and then the carne asada.
  48. 48Place cheese on the tortilla, then a chile, more cheese, and then the carne asada.
  49. 49Grab the taco, press it down, and seal it.
  50. 50Grab the taco, press it down, and seal it.
  51. 51Grab the taco, press it down, and seal it.
  52. 52Heat oil on medium heat until hot.
  53. 53Heat oil on medium heat until hot.
  54. 54Heat oil on medium heat until hot.
  55. 55Carefully place the tacos in the oil and fry until nice and golden.
  56. 56Carefully place the tacos in the oil and fry until nice and golden.
  57. 57Carefully place the tacos in the oil and fry until nice and golden.

Ingredients

  • 12 hatch green peppers, anahaim or jalapeños
  • 12 hatch green peppers, anahaim or jalapeños
  • 12 hatch green peppers, anahaim or jalapeños
  • 0.5 chopped onion
  • 0.5 chopped onion
  • 0.5 chopped onion
  • 2 lbs finely chopped flap steak
  • 2 lbs finely chopped flap steak
  • 2 lbs finely chopped flap steak
  • Chef mérito meat seasoning
  • Chef mérito meat seasoning
  • Chef mérito meat seasoning
  • Garlic salt
  • Garlic salt
  • Garlic salt
  • Black pepper
  • Black pepper
  • Black pepper
  • Salt
  • Salt
  • Salt
  • Chopped cilantro
  • Chopped cilantro
  • Chopped cilantro
  • 0.5 the juice of lime
  • 0.5 the juice of lime
  • 0.5 the juice of lime
  • 4 cups Maseca
  • 4 cups Maseca
  • 4 cups Maseca
  • 2 tsp Salt
  • 2 tsp Salt
  • 2 tsp Salt
  • 3 cups hot water
  • 3 cups hot water
  • 3 cups hot water
  • your favorite melting cheese
  • your favorite melting cheese
  • your favorite melting cheese
  • oil
  • oil
  • 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.