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.
Get Ready to Spice Up Your Life with Chiles Toreados! This is a must-try Mexican condiment. They pack a flavor punch like no other and are the perfect companion to your favorite antojitos like tacos, tortas, Sonoran hot dogs and Bistec Con papas.
These delicious blistered peppers are classic in Mexico and are served everywhere, specially taquerias. 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).
Why you’ll love this recipe
What does Toreados mean?
Chiles Toreados have been a staple of Mexican cuisine for centuries, originating in the northern states of Sonora and Chihuahua. Traditionally served as a side dish or condiment with meat dishes, the name “Toreados” comes from the blistered appearance of the peppers, which looks like the scars left on a bullfighter’s face after a bullfight.
**This post was originally published on April 2021. It has been updated to be more helpful.
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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 sauce or Maggi seasoning. Use whatever you have in hand! No need to add salt when using these ingredients as they’re naturally salty.
- Fresh lime juice (about 1 lime)
How to make Chiles Toreados
This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.
- Wash the peppers very well and create a small slit with a knife. This will prevent the peppers from bursting 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.
- On one side of the skillet, add the peppers to blister and on the other side add the onions. Try to arrange the onions evenly on the skillet.
- Rotate the chiles until all sides are blistered. Stir to sauté the onions until soft & brown.
- Remove from heat and transfer to a bowl, add your preferred condiment (soy sauce, Worcestershire or maggi seasoning) and lime juice.
- They can be served hot or at room temperature.
Storing
- Storing: Chiles Toreados can be stored in an airtight container in the fridge for up to one week. They can also be frozen for up to three months. To freeze them, let them cool completely, then transfer them to a freezer-safe container or bag.
Reheating
- In a frying pan or skillet: Heat skillet over medium-high heat and place evenly for about a minute. Then stir often until completely warmed up.
- Air fryer: Preheat your to 350°F (180°C) and place the chiles in the air fryer basket in a single layer. Make sure not to overcrowd the basket. Reheat for about 3 to 5 minutes.
Serving Suggestions
Chiles Toreados are a versatile condiment or side dish that can add flavor and heat to all your favorite dishes. They pair perfectly with tacos, burritos, quesadillas, and other Mexican dishes, but you can also use them to add a kick to soups, scrambled eggs, grilled meats, and even pizza!
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I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Print Recipe:
Chiles Toreados (Mexican 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.
- Served while hot or at room temperature.
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Nutrition
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
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Like other commenters here I agree these are delicious. At first, I tried using a comal and I had oil splattering everywhere. Switched to a non-stick sauté pan and used a splatter screen, which helped. 6 Tbsp of seasoning sauce seemed excessive to me as my chiles/onions were drowning (unless that’s how it should be but the pictures show otherwise.) I will definitely make again, although I will try using a vegetable grate on the gas grill to avoid the mess.
as authentic as you get, definitely use maggi if possible
Love all the rich deep flavors from the caramelization
This looks so good! I love blistered veggies and this dish definitely didn’t disappoint!
These are my faavorite anytime. I love the char on the blistered peppers and the caramelized onions
This site is my ‘go-to’ place for delicious and authentic Mexican dishes. This Chiles Toreados recipe did not disappoint and I know we will serve this again. The recipe was simple to make, looked appetizing in my cast iron skillet and even the kids ate this one up!
So flavorful. I love the simple recipe here. I can’t wait to try this.
I can’t wait to add these fabulous toreados to my families Mexican food night. They are going to be a big hit!
Hi there! I’m curious- to simplify and make a larger batch, is it possible to roast these in the oven instead of cooking in a skillet? Thank you!
Hi Amy! You sure can roast them in the oven! That’s a great idea actually 🙂
Enjoy
xo Ana
You are right! These chilis have amazing flavor!! Can’t wait to make them again. Thank you for this recipe!
These are perfect for the burritos I am making tonight!
I can’t believe I’ve never had this before. The flavors sound marvelous and this will go perfectly with any Mexican meal.
This chiles toreados was a wonderful addition to fajita night. I love all the flavor that it added but was so simple to make.
I made these chiles toreados for dinner last night and they were incredible! So full of flavor and easy to make!
Ana, this dish is delicious and so addictive. Used both jalapeño and Serrano chiles but did not feel the heat from them. Onions are delicious also. I will double up on them next time.
For the “Chiles Toreados”, you suggest one of three sauces, since each of these sauces have a very different flavor, what is your personal favorite sauce to use in this recipe?
Go with the soy sauce…and drizzled a little extra olive oil afterwards. The combination of olive oil, soy sauce, and lemon (or lime) is simply outstanding!
These blistered peppers are my favorite to make and everyone loves them! I need to triple the recipe to have enough for a large group. Thanks for the recipe!
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!