Tacos de chile relleno
A taco de chile relleno is a whole stuffed and egg-battered chile, usually a poblano filled with cheese or picadillo, laid on corn tortillas, often over rice. It is one of the signature heavyweights of the taco de guisado and the taco acorazado of Morelos.
Description
The chile relleno itself is a whole roasted, peeled chile, most often a poblano, opened along one side, filled and then usually coated in whipped egg and fried, a technique called capeado. It is commonly served in a light tomato broth. Picadillo, the mixture of minced meat with tomato, raisins, almonds and olives, is one of the fillings the Larousse dictionary names for chiles, and Larousse also lists mashed potato among chile fillings; cheese is the other standard choice.
As a taco, the whole battered chile is set on a doubled tortilla, frequently with a spoonful of red rice beneath. The result is large and soft, and diners usually fold the tortillas around the chile and eat it with care.
In tacos de guisado and acorazados
El Universal lists chiles rellenos first among the typical guisados of the taco de guisado. Food and Pleasure names chile relleno as one of the fillings of the Morelos taco acorazado, built on two handmade tortillas and red rice. Time Out México's account of the guisado stand in the market of San Pablo Oztotepec mentions chiles rellenos alongside a range of other battered (capeado) items such as cauliflower, pig's trotters and ham-and-cheese rolls, showing how the egg-batter technique is applied across the guisado repertoire.
Preparation notes
Making chiles rellenos at home is a sequence of distinct steps, each of which affects the final taco. The chiles must be charred evenly so the skin lifts without tearing the flesh, and the slit for removing the seeds should be kept short so the chile holds its filling. Firm, low-moisture cheeses such as Oaxaca or queso fresco melt without leaking, while picadillo should be cooked until fairly dry. For the capeado, the egg whites are beaten stiff and the yolks folded in gently, and a light dusting of flour on the chile helps the batter cling. The chiles are fried until golden, drained, and, if served in broth, warmed in it only briefly so the coating stays intact. Because a battered chile is soft and heavy, two stacked tortillas and a layer of rice make it much easier to eat by hand, which is exactly the solution used by guisado and acorazado cooks.
Recipe
Ingredients
- 6 poblano chiles
- 300 g Oaxaca cheese or queso fresco, cut into sticks
- 4 eggs, separated
- 2 tablespoons flour, plus more for dusting
- Oil for frying
- For the broth: 3 tomatoes, 1/4 onion, 1 garlic clove, 1 cup stock, salt
- 12 corn tortillas
- Red rice for serving
Steps
- Char the chiles over a flame, sweat them in a covered bowl 10 minutes, peel and make a slit along one side; remove seeds carefully, keeping the stem.
- Stuff each chile with cheese and close the slit; pin with a toothpick if needed.
- Blend tomatoes, onion and garlic, fry the purée in a little oil for 5 minutes, add stock and salt and simmer 10 minutes.
- Beat the egg whites to stiff peaks, fold in the yolks and 2 tablespoons flour.
- Dust the chiles with flour, dip them in the batter and fry in 2 cm hot oil until golden on both sides. Drain.
- Warm the chiles in the tomato broth briefly.
- Set each chile on two warm tortillas over a spoonful of rice and add a little broth.
Fill the chiles with picadillo instead of cheese for a meat version.
Where to try it
- Barbacoa Gonzalitos, Mexico City
- City Tacos, San Diego, California
- La Hortaliza, Mexico City
- La Pezciosa, Mexico City
- La Vecindad Neighborhood Tacos, San Diego, California
- Mario's de La Mesa, La Mesa, California
- Ponce's Mexican Restaurant, San Diego, California
- Rocio's Mexican Kitchen, Bell Gardens, California
- Tacos del Carmen, Oaxaca
- Taquería El Negro, Mérida
- Taquitos Mode, Monterrey
Reviews
Reviews and tips open at launch. Readers will be able to share where they found the best version of this and how they make it at home.
See also
References
- "¿De dónde son los tacos de guisado?". El Universal. Retrieved 2026-10-10.
- "5 platillos típicos de Morelos que debes probar si vas el fin de semana". Food and Pleasure. Retrieved 2026-10-10.
- "Tacos de guisado del Mercado de San Pablo Oztotepec". Time Out México. Retrieved 2026-10-10.
- "Picadillo". Larousse Cocina. Retrieved 2026-10-10.
- "Papa". Larousse Cocina. Retrieved 2026-10-10.