Chile Relleno Shredded Beef Tacos

[{"selector":"#anim-748ba042-b6e0-4821-99a6-05493d35ebf1 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":5000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Chile Relleno Shredded Beef Tacos CHILESANDSMOKE.COM

[{"selector":"#anim-a2173537-cb5e-4bd9-92f3-55539103a473 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(14.835714072338765%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":6000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] 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. CHILESANDSMOKE.COM

[{"selector":"#anim-089262bf-4c19-4d4f-b5ac-adbe26f6da2e [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":5000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] It starts with juicy, shredded beef. Here we're smoking chuck roast until it's fall-apart tender. CHILESANDSMOKE.COM

[{"selector":"#anim-3e1e27b5-be04-4cd8-b30f-66fbf6bc2341 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(14.835714072338765%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":6000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] You can smoke this beef the same day, or ahead of time. These tacos are all about utilizing leftovers. Click below for the guide to smoked pulled beef. CHILESANDSMOKE.COM

[{"selector":"#anim-20366c4e-9ea2-4412-8600-ac2f15a2d209 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":6500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] The first step is to char your jalapenos over an open flame. Use your gas stove, wood fire, or grill. You’ll want to char them to the point of the skin blistering, and then shove them in a sealed container or plastic bag. CHILESANDSMOKE.COM

[{"selector":"#anim-812c3125-96f4-4933-95d4-a1c628f80c66 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0, 8.677685950413224%, 0)","translate3d(0, 0%, 0)"]},"delay":0,"duration":6000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] After you scrape off the skin and seeds, open up the jalapeno carefully and add your fillings. CHILESANDSMOKE.COM

[{"selector":"#anim-3f0dced4-0bec-429f-8d0a-905bce2d6b33 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(14.835714072338765%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":6000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Grill these little chile rellenos on medium heat until warmed through. Close the lid if your grill has one, helping to melt all of the cheese CHILESANDSMOKE.COM

[{"selector":"#anim-86d729ef-d05e-4ccf-97b6-4e8596ff15fc [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":6500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Corn or flour tortillas? Whichever one you choose, make sure you toss them on the grill for a minute or two to warm them up before you assemble. CHILESANDSMOKE.COM

[{"selector":"#anim-f8f2bb44-5c2e-40c7-8243-0f6e42683ac3 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(14.835714072338765%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":6000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Thinking about toppings? My top recommendation would be to find a topping or two that has acid to cut through the fat and cool off the heat from the jalapeno. CHILESANDSMOKE.COM

[{"selector":"#anim-70c28442-af39-4a61-8e37-68493bf9b205 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":6500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Check out the full recipe below with more in-depth tips! CHILESANDSMOKE.COM