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Rolled Tacos in Poblano Sauce

Cheesy inside, crunchy outside soaking up all that roasted poblano sauce.
Prep Time7 mins
Cook Time15 mins
Course: Main Course
Cuisine: Mexican
Keyword: Rolled tacos, taco tuesday


  • 8 medium corn tortillas
  • 1 cup cheddar cheese grated
  • 1 lb ground beef
  • 1 packet taco seasoning such as Lawry's
  • vegetable oil for frying

Poblano Sauce

  • 4 small poblano peppers
  • 1/2 yellow onion quartered
  • 1/2 jalapeno
  • 1/2 cup water adjust water for desired thickness
  • 1 tsp sugar
  • 1 pinch salt
  • 1/2 cup heavy cream


  • cilantro
  • radish
  • yellow onion
  • sour cream
  • lime wedges
  • Cotija cheese


Poblano Sauce

  • Place whole poblano peppers, onions and jalapeno on a sheet pan under broil, flipping sides, until charred on all sides.
  • Remove from oven. Add onion and jalapeno to blender. Remove skin and seeds from poblano peppers then place in blender.
  • Add water, sugar and salt. Blend until smooth. Add heavy cream and blend again. Add more water if sauce is too thick.

Rolled Tacos

  • Brown ground beef, drain fat and use your favorite taco seasoning according to package directions.
  • Heat vegetable oil over medium high heat.
  • Heat corn tortillas in microwave for about 25 seconds, just until pliable.
  • Place a little taco meat and cheese in each tortilla and roll, leaving ends open.
  • Fry each taco until just golden brown. Drain on wire rack.
  • Place a large spoonful of poblano sauce on plate, place rolled tacos on top, followed by another spoonful of poblano sauce. Top with fine diced onion, cilantro, radish and Cotija cheese.