It starts with classic green chile stuffed with savory pork belly and shredded queso chihuahua. Chef then batters and fries them until they are encased by a golden brown pillow of deliciousness. We took the traditional roasted and dried chili aspect of chiles en nogada and combined that with the more traditional fresh tomato sauce for chile rellenos. This taco is then topped off with an infusion of lime and cilantro whipped into sour cream.