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–+ servings

Spicy Steak Chile Relleno Tacos

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Prep Time 20 minutes
Cook Time 20 minutes
Servings 8 people
Calories 420 kcal
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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.
Keyword Griddle, Stove, Tacos
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