Chile Relleno Brisket Tacos

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.


  • 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


  1. Fire up the Yoder Smokers YS640 pellet grill and preheat to 300 degrees.
  2. Place the jalapeños over the direct flame.
  3. Blacken the surface of the pepper, rotating to blacken all sides evenly. Go slow and don’t over char.
  4. Transfer to a container with a lid or a zip top bag to steam for about 10 minutes.
  5. Split each pepper open and scrape out the seeds.
  6. Peel the blackened skin from the flesh of the pepper and discard the skin.
  7. Warm the leftover brisket on the second shelf of the YS640S in a skillet, covered with a lid.
  8. Warm your tortillas until lightly browned, but still pliable.
  9. Flip it over then immediately top with cheddar cheese, sprinkling it all over the tortilla for full coverage.
  10. Top with the roasted jalapeño, then the quesadilla cheese.
  11. Season with a shake of Cattleman’s Grill Mexicano Taco Seasoning. Close the lid and let cheese melt.
  12. Remove tortillas from the smoker and top each one with 1/4 cup brisket, Mexican crema, pickled onions and cilantro.