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Chile relleno shredded beef tacos with crema

Chile Relleno Shredded Beef Tacos

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Chile relleno shredded beef tacos are quick to prepare and an explosion in the mouth. Leftover BBQ to the rescue for some of the best tacos you’ll ever make. 

  • Total Time: 30
  • Yield: 6 1x


  • 6 jalapenos
  • 2 cups shredded beef
  • 1 cup white cheese, shredded (see note)
  • 6 tortillas (corn or flour)
  • Salsa verde
  • Crema
  • Red onions (raw or pickled)


  1. Get out the shredded beef ahead of time so it comes to room temp.
  2. Char the jalapenos. I recommend using a gas grill outside if you have it, so it doesn’t make the house smell like charred chiles. Grill the chiles over direct heat, rotating them so they char on each side. Once the skin is black and blistered, take them off and place them in a sealed container to cool down.
  3. Carefully remove the skin from the jalapenos, I recommend using gloves or a paper towel. You can also do this with a slow stream of running water in the sink to help take off the bits. Pat them dry afterwards, and carefully cut a slit length-wise down the chile. Remove the stem and innards (seeds and membrane) and open them up slightly.
  4. Preheat the grill for medium heat.
  5. Prepare the chile rellenos. Lay out the jalapenos on a cutting board and stuff carefully with the shredded beef and cheese. Try not to open the chiles up completely.
  6. Place each stuffed chile on the grill grates directly, closing the lid. Allow them to cook for 5-6 minutes, checking to make sure they are warmed through and the cheese has melted. Add the tortillas to the grill for a couple of minutes to warm them up.
  7. Assemble the chile relleno shredded beef tacos, and add your favorite toppings.


You’ll want to use a soft, melty white cheese for this recipe. I recommend Oaxaca, Monterrey jack, mozzarella, or pepperjack.

  • Author: Brad Prose
  • Prep Time: 20
  • Cook Time: 10
  • Category: Beef
  • Method: Grilling
  • Cuisine: Tacos
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