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Embark on a culinary journey of Mexican flavors with these Chile Relleno Brisket Tacos. At the base of this cheesy, deconstructed poblano pepper is a corn tortilla. It’s all folded in taco form and then topped with smokey, spicy chopped brisket.
INGREDIENTS
- 1 cup choppedbrisket
- 4 large jalapeños
- Duck Fat Spray
- 4 corn tortillas
- 2 oz sharp cheddar
- 2 oz quesadilla melting cheese
- Cattleman’s Grill Mexicano Taco Seasoning
- Pickled onions
- Cilantro
- Mexican Crema
- Yellow Bird Jalapeño Hot Sauce
INSTRUCTIONS
- Fire up the Yoder Smokers YS640 pellet grill and preheat to 300 degrees.
- Place the jalapeños over the direct flame.
- Blacken the surface of the pepper, rotating to blacken all sides evenly. Go slow and don’t over char.
- Transfer to a container with a lid or a zip top bag to steam for about 10 minutes.
- Split each pepper open and scrape out the seeds.
- Peel the blackened skin from the flesh of the pepper and discard the skin.
- Warm the leftover brisket on the second shelf of the YS640S in a skillet, covered with a lid.
- Warm your tortillas until lightly browned, but still pliable.
- Flip it over then immediately top with cheddar cheese, sprinkling it all over the tortilla for full coverage.
- Top with the roasted jalapeño, then the quesadilla cheese.
- Season with a shake of Cattleman’s Grill Mexicano Taco Seasoning. Close the lid and let cheese melt.
- Remove tortillas from the smoker and top each one with 1/4 cup brisket, Mexican crema, pickled onions and cilantro.
Embark on a culinary journey of Mexican flavors with these Chile Relleno Brisket Tacos. At the base of this cheesy, deconstructed poblano pepper is a corn tortilla. It’s all folded in taco form and then topped with smokey, spicy chopped brisket.
INGREDIENTS
- 1 cup choppedbrisket
- 4 large jalapeños
- Duck Fat Spray
- 4 corn tortillas
- 2 oz sharp cheddar
- 2 oz quesadilla melting cheese
- Cattleman’s Grill Mexicano Taco Seasoning
- Pickled onions
- Cilantro
- Mexican Crema
- Yellow Bird Jalapeño Hot Sauce
INSTRUCTIONS
- Fire up the Yoder Smokers YS640 pellet grill and preheat to 300 degrees.
- Place the jalapeños over the direct flame.
- Blacken the surface of the pepper, rotating to blacken all sides evenly. Go slow and don’t over char.
- Transfer to a container with a lid or a zip top bag to steam for about 10 minutes.
- Split each pepper open and scrape out the seeds.
- Peel the blackened skin from the flesh of the pepper and discard the skin.
- Warm the leftover brisket on the second shelf of the YS640S in a skillet, covered with a lid.
- Warm your tortillas until lightly browned, but still pliable.
- Flip it over then immediately top with cheddar cheese, sprinkling it all over the tortilla for full coverage.
- Top with the roasted jalapeño, then the quesadilla cheese.
- Season with a shake of Cattleman’s Grill Mexicano Taco Seasoning. Close the lid and let cheese melt.
- Remove tortillas from the smoker and top each one with 1/4 cup brisket, Mexican crema, pickled onions and cilantro.
