Chiles Toreados
Chiles Toreados have an amazing flavor! From the toasting on the comal, to the natural flavors of the chile, to the touch of sauce, DELICIOUS! These are a great addition to any Mexican meal.
Here is a quick of toreados recipe to enjoy with your favorite tacos, tortas, Sonoran hot dogs and Bistec Con papas.
These delicious blistered peppers are classic in Mexico and are served everywhere. If you go eat street tacos, there is a 95% chance they will have some ready for you complimentary of the house.
If you don’t get them right away, just ask for chiles toreados or chiles asados and you’ll get a big plate along with “cebolla” (sautéed onions).
Ingredients
- The Chiles: You can use jalapeños, chile güerito (yellow hot chili pepper) or serrano peppers. You can pick your favorite or any combination of these 3 peppers.
- A little oil to sauté the peppers and onions.
- The onions. They are optional but very highly recommended as it’s the perfect pairing for chile toreados. Use white or yellow onions.
- The sauce: You can use soy sauce, Worcestershire or Maggi seasoning. Use whatever you have in hand!
- Fresh lime juice (about 1 lime)
How to make Chiles Toreados
- Wash the peppers very well and create a small slit with a knife. This will prevent the peppers from burst when sautéing them. (see above photo)
- Heat a non-stick skillet to medium-high, preferably an iron skillet or a comal, and add the 2 tablespoons of oil.
- Add the peppers and when they’re blistered on one side add the onions to the skillet if using any. Try to arrange the onions evenly on the skillet.
- Rotate the chiles until all sides are blistered. Meanwhile, continue to sauté the onions until soft & brown.
- Remove from heat and add your preferred condiment (soy sauce, Worcestershire or maggi seasoning) and lime juice.
- Serve hot or cold.
Chiles Toreados (blistered peppers)
Ingredients
- 6 fresh chiles. Jalapeños, Chile Güerito (yellow hot chili pepper) or Serrano peppers Pick your favorite or any combination of these 3 peppers.
- 2 Tbsp olive oil
- ½ large onion (white or yellow) sliced into thin strips
- 6 Tbsp soy sauce, Worcestershire or maggi seasoning
- 2 Tbsp fresh lime juice (about 1 lime)
Instructions
- Wash the peppers very well and create a small slit with a knife. This will prevent the peppers from burst when sautéing them.
- Heat a non-stick skillet to medium-high, preferably an iron skillet or a comal, and add the 2 tablespoons of oil.
- Add the peppers and when they're blistered on one side add the onions to the skillet if using any. Try to arrange the onions evenly on the skillet.
- Rotate the chiles until all sides are blistered. Meanwhile, continue to sauté the onions until soft & brown.
- Remove from heat and add your preferred condiment (soy sauce, Worcestershire or maggi seasoning) and lime juice.
- Serve hot or cold.
Video
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NUTRITION
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Totally recommend these chiles toreados. They go with everything!!!
I agree Malena! I make them at least once a week. So good to hear you like them!
Thank you for the recipe, easy to make
Topped my vegan Mac ‘n’ Cheese with these Toreados..it was NEXT LEVEL!!! Very satisfying 🙂
That’s a great combination! I need your Mac N Cheese recipe…I jus started eating vegan! Thanks for stopping by 🙂
The jalapeños I buy at the grocery store come in a big bag, and this is a delicious way to use them up. Using a cast iron skillet works perfectly for blistering the peppers.
Yumm. Loving those charred peppers with the sweet onions. Perfect combo!
I have never heard of this before, but I love anything with chillies so this sounds good to me!
Absolutely delicious and mouthwatering. I am going to try it out soon.
You’re right, the onions totally make it! I like a combo of jalapeno and serrano.
Yummy! these chiles toreados are mouth watering!!!
Such flavor! Enjoyed these on my Sonoran Hotdogs.
I made these chiles toreados this weekend for carne asada and they were a hit!
So good to hear this Juliette! I’m so glad you liked this chiles asados!