# Carne Asada Chile Relleno Fried Tacos

These cheesy carne asada chile relleno fried tacos are going to be the only tacos you crave all year.

- Servings: 12 servings
- Cuisine: Mexican
- Category: Drink
- Language: en

## 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

## Instructions

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

## Equipment

- bowl
- ziploc bag
- pan
- tortilla press
- parchment 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.

## Source

- Original video: https://www.facebook.com/cookingconclaudia/videos/915586509444755/?mibextid=rS40aB7S9Ucbxw6v
- Recipe page: https://www.cliprecipe.com/recipe/39644a7f-c53f-4faa-a178-8fcc03703895
- Extracted: 2026-02-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt