Spicy Steak Chile Relleno Tacos
These Spicy Steak Chile Relleno Tacos are a mashup of two Mexican favorites: the cheesy, roasted chile relleno and the perfectly handheld taco. Inspired by one of our favorite local taco joints, this version swaps the traditional poblano for jalapeños—a little smaller, a little spicier, and much easier to find.
Each taco starts with a charred, cheese-stuffed pepper, layered with thinly shaved adobo-seasoned steak, creamy adobo sauce, and fresh toppings. It’s the kind of meal that makes people hover over the griddle for seconds.
The Ingredients
Think of this as an open-faced chile relleno tucked into a warm tortilla and loaded with toppings. Here’s what makes each part shine:
Taco Base
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16 small corn or flour tortillas – Corn gives you that traditional flavor and light char, but flour tortillas work if you like a softer bite.
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8–16 jalapeño peppers – Look for large, firm ones for easier stuffing. If you prefer mild, go for poblanos instead. Can use full or half a pepper for each taco.
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3 cups cotija cheese (or Oaxaca, or a blend) – Cotija brings a salty bite, while Oaxaca melts beautifully. Together? Perfect balance.
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Olive oil (about ¼ cup) – Used to grease the griddle for both the peppers and tortillas.
Steak and Rub
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2 lbs thin pre-shaved steak – Quick to cook and perfect for that seared, tender texture.
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2 tbsp garlic powder – Flavor foundation.
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1 tbsp black pepper – Adds bite and balance.
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1 tbsp paprika – For color and warmth.
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1 tbsp cayenne pepper (optional) – Heat level is totally your call.
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1 tbsp crushed red pepper flakes (optional) – Adds texture and lingering spice.
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2 tsp cumin – Earthy and smoky, rounding out the rub.
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1 tsp salt – To bring it all together.
Creamy Adobo Sauce
This is the secret weapon. A mix of smoky, tangy, and just a hint of sweet.
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½ cup sour cream
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½ cup mayonnaise
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2–4 tbsp adobo chili sauce (from canned chipotles) – Start small and taste as you go.
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1 tbsp honey – Smooths the heat and adds depth.
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½ lime, zested and juiced – Adds brightness.
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Pinch of salt
Toppings (Optional but encouraged)
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1 small avocado, sliced
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1 bunch cilantro, chopped
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½ small white onion, diced (or use pickled onions for extra tang)
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½ cup cherry tomatoes, quartered
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2–3 limes, quartered – For that essential squeeze of acid.
The Method
You can make these on a Blackstone griddle, stovetop skillet, or even the oven (see note below). The key is high heat for that smoky char.
1. Make the Creamy Adobo Sauce
In a medium bowl, combine sour cream, mayo, adobo sauce, honey, lime juice + zest, and a pinch of salt. Stir until smooth and creamy. Taste and adjust with more adobo for spice or honey for sweetness. Refrigerate until serving.
2. Season the Steak
Add pre-shaved steak to a large bowl. Sprinkle in garlic powder, black pepper, paprika, cumin, cayenne, crushed red pepper, and salt. Toss until evenly coated and glossy.
3. Prep the Relleno Peppers
Slice off the stems of your jalapeños, cut lengthwise, and carefully scoop out seeds and membranes (wear gloves if sensitive to spice!).
Crumble or shred your cotija/Oaxaca blend, ready for stuffing.
4. Cook the Steak
Preheat your griddle or skillet to medium-high heat and grease with olive oil.
Add the seasoned steak, spreading it evenly. Let it sear undisturbed for 2–3 minutes before flipping. Cook until browned and slightly crisp at the edges (about 5–7 minutes total). Transfer to a bowl and cover to keep warm.
5. Cook the Relleno Peppers
On the same griddle, place jalapeños cut side down. Press gently with a heavy pan, grill press, or foil-wrapped brick to flatten slightly. Cook 4–5 minutes until charred and softened.
Flip, then stuff with the cheese mixture. Cook another 4–5 minutes until melted and bubbly.
6. Heat Tortillas & Assemble
Warm the tortillas directly on the griddle until golden and pliable, 1–2 minutes per side.
To assemble:
Place one cheese-stuffed pepper on each tortilla. Top with a generous scoop of steak, then layer on avocado, tomato, onion, cilantro, and a drizzle of Creamy Adobo Sauce. Finish with a squeeze of lime.
Pairings
These tacos love company. Serve them with:
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Chips + smoky salsa roja
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Grilled street corn (elote-style)
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Classic margarita or a cold Mexican lager
They also pair beautifully with a citrus salad or simple rice + beans if you want to round out the meal.
Spicy Steak Chile Relleno Tacos
Equipment
- Griddle or large pan
Ingredients
Taco Base
- 16 small soft corn or flour tortillas
- 8-16 jalapeño peppers or your preferred Chile pepper
- 3 cups cotija cheese or can you Oaxaca cheese or a blend of Oaxaca/cotija
- olive oil For greasing (approximately ¼ cup)
Steak and Rub
- 2 pounds thin pre-shaved steak
- 2 tablespoons garlic powder
- 1 tablespoon pepper
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper optional - adjust to heat tolerance
- 1 tablespoon crushed red pepper flakes optional - adjust to heat tolerance
- 2 teaspoons cumin optional - adjust to heat tolerance
- 1 teaspoon salt
Creamy Adobo Sauce
- ½ cup (4 ounces) sour cream
- ½ cup (4 ounces) mayonnaise
- 2-4 tablespoons adobo chili sauce
- 1 tablespoon honey
- ½ lime zested and juiced
- 1 pinch of salt
Taco Toppings (optional)
- 1 small avocado sliced
- 1 bunch cilantro chopped
- ½ small white onion diced or pickled onions
- ½ cup cherry tomatoes quartered
- 2-3 limes quartered
Instructions
Prep Ingredients
- Make Creamy Adobo Sauce. Combine all ingredients in a bowl, mix until smooth, and refrigerate
- Season steak: In a large bowl Season steak with garlic powder, pepper, paprika, cumin, cayenne, crushed red pepper, and salt.
- Prep Relleno Peppers: Take the jalapeños and chop off the stems, slice lengthwise, and core with a spoon. Crumble cheese for stuffing.
- Chop toppings: Ensure all topping utilized are prepared. This may include chopping tomatoes, onions, avocado cilantro. and lime.
Cook Taco Filling
- Heat griddle to medium-high and grease with olive oil.
- Cook Steak: Place seasoned steak on griddle and spread evenly to cook until brown and charred (~5-10 minutes). Remove from heat once done.
- Cook Relleno Peppers: Place the jalapeños flat and face down on the griddle. Weigh down with a heavy skillet, press, or foil-wrapped bricks. Cook untill soft and charred (~5 minutes). Flip the peppers and top with a few pinches of the blended cheese mixture and keep on heat until melty (~5 minutes). Remove from heat once done.
Heat Tortillas and Assemble Tacos
- Cook steak 5–7 minutes until browned. Remove and keep warm.
- Individually top the tortillas with 1 cheese-stuffed Relleno and a scoop of shredded steak.
- Top each taco with desired toppings: sliced avocado, onion, diced tomatoes, cilantro, and/or drizzle with lime. Serve with creamy adobo sauce.
Notes
- Oven/Stove Option: Don’t have a griddle? Roast jalapeños at 425°F for 10–12 minutes, then stuff with cheese and return for 3–5 minutes until melted. Sauté steak in a pan over the stove.
- Heat Level: Adjust the cayenne and crushed red pepper for mild to extra hot.
- Make Ahead: You can prep the sauce and toppings a day in advance to make assembly easy.
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
