Chiles Toreados (Mexican Blistered Peppers)

Chiles Toreados, a popular Mexican side dish, are blistered and seasoned peppers that add the perfect amount of heat and flavor to any meal – especially tacos.

chiles tatemados receta

I posted this chile toreado recipe on my social media Instagram and Facebook accounts and received repeated requests to lock it down for posterity on my blog. I first tasted these chiles El Taco Nazo, a Mexican restaurant in Baldwin Park and was enamored with their depth of flavor. Since then, I’ve enjoyed them alongside various Mexican dishes at different taquerías throughout the U.S. and Mexico.


Chiles toreados, are a popular Mexican side dish made from blistered and seasoned serrano, jalapeño, or guerito (banana) peppers. They are quickly cooked in a hot pan or skillet until the skin blackens and blisters. Seasoned with ingredients including soy sauce, lime juice, and garlic powder, this spicy side makes my mouth water just thinking about it! Chiles toreados are often served with street tacos along with fresh radishes and cucumbers.

como hacer chiles asados


Chiles toreados can trace their roots back to Mexico, which isn’t surprising given that all peppers originate there. While the exact origins of this dish are uncertain, it is believed to have originated in the street food stalls and taquerias of Mexico, where it quickly gained popularity for its addictive taste and simplicity.


Chiles toreados are my new favorite side dish! The combination of güero, serrano, and Fresno chile peppers with soy sauce and lime juice mixturereally spiced up my life and I know it will do the same for yours. I encourage you to prepare a large batch because let me tell you, they go down smoother than a good tequila! Here are a few more reasons to love these spicy blistered peppers:

Quick and easy preparation: With just a few ingredients and a hot pan, you can achieve the perfect char for your peppers, with minimal effort. 

Versatile side dish: Their ability to complement various cuisines, from Mexican to Asian-inspired dishes, makes them a go-to ingredient for adding a spicy kick.

Increase metabolism: Chile peppers have the potential to boost metabolism. The compound called capsaicin found in chili peppers has been shown to increase thermogenesis, which can lead to a temporary increase in metabolism and calorie burning.


Mexican blistered peppers

Chiles toreados are typically made using serrano chiles, gueritos (banana peppers), or jalapeño peppers, although other types of peppers can also be used. Here’s the combo I used for this recipe:

  • Cooking oil (I like to use a mixture of vegetable oil and olive oil)
  • Chile peppers (my favorites include serrano peppers, guerito, Fresno, and jalapeños although Anaheim and poblano peppers are great for topping burgers)
  • Soy sauce
  • Garlic powder
  • Coarse salt (Diamond Kosher is my go-to)
  • Fresh limes (I prefer the small Mexican or key limes, but any will do)


Step 1

Pan-fry and blister the chile peppers. The peppers are blistered by quickly cooking them in a hot pan with oil or skillet until the skin blackens and blisters, giving them a smoky and slightly charred flavor. This cooking method enhances the natural heat and intensifies the pepper’s flavors. You can also create a similar effect on a grill or griddle.

taqueria chiles

Step 2

Season the peppers. Once blistered, the chiles toreados are seasoned with a combination of ingredients such as soy sauce, garlic powder, and salt. These seasonings complement the spiciness of the chiles.

Mexican taco stand chiles

Step 3

Sprinkle with lime. When ready to serve, sprinkle with lime juice.

taqueria chiles mexican blistered peppers


Tacos and quesadillas: Chiles toreados are often served as a flavorful and spicy Mexican side dish for tacos and quesadillas, especially at taquerias and taco stands. 

Burgers, tortas, burritos, and Mexican-style hotdogs: Elevate your burgers and tortas by adding sliced or chopped chiles toreados or leaving them out and biting into them. I also love bite-sized pieces of these chiles with burritos!

Salsas and dips: Blend blistered chiles into salsas or used as a base for spicy dips. The blistered peppers lend their smoky and spicy flavors, transforming simple dips into a bold and exciting accompaniment for chips, crackers, or vegetables.

Stir-fries and Asian-inspired dishes: Create a delicious Mexican and Asian fusion by adding chiles toreados into stir-fries, arroz frito, and serving them alongside other Asian-inspired dishes.

chiles tatemados receta

Chiles Toreados

by Lola Dweck
Chiles toreados, a popular Mexican side dish, are blistered and seasoned peppers that add the perfect amount of heat and flavor to a number of meals.
5 from 2 votes
Course Side Dish
Cuisine Mexican
Servings 5
Calories 73 kcal



  • 2 tablespoons cooking oil
  • 10 – 12 of your favorite chiles serranos, gueritos, Fresno, and jalapeños work well
  • 3 tablespoons soy sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon Diamond Kosher salt
  • 3 Mexican or key limes limes


  • Prepare a cast-iron pan with a thin coat of oil, over medium heat. Once the pan is hot, add chiles. Turn chiles occasionally until browned and blistered all around. You may have to work in batches depending on the size of your pan and how many chiles you make.
  • Remove hot chiles from the pan and place them in a glass dish. Drizzle with soy sauce and sprinkle with garlic powder, and salt. Cover and store until ready to serve.
  • When ready to serve, add a squeeze of fresh-squeezed lime juice. Use a fork to handle chiles. ¡Buen provecho!

A Note from Lola

Handling chiles: Chiles toreados can be quite spicy, so it’s essential to adjust the spice level according to your preference. You can remove the seeds and membranes of the peppers before or after cooking to reduce the heat. Remember to use gloves or wash your hands well when handling peppers.
How to store: Store leftovers in an airtight container or bowl in the fridge for up to one week. 
Serving: Chiles toreados are best served hot or at room temperature so consider reheating in the microwave, on a skillet, or in an air-fryer before serving.
Variations: Add white onion cut into half moons or spring onions to the mix and cook alongside the chiles until soft for another tasty side. Season the same way you season the peppers. This is also popular among taco stands throughout Mexico. Low on soy sauce? Try using Worcestershire sauce or Jugo Maggi. Out of limes? Try this recipe with fresh-squeezed lemon juice.


Calories: 73kcalCarbohydrates: 6gProtein: 2gFat: 6gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 838mgPotassium: 104mgFiber: 2gSugar: 1gVitamin A: 133IUVitamin C: 17mgCalcium: 17mgIron: 1mg
LOVE THIS RECIPE?Leave a comment below or tag me on social media @lolascoina

Originally Published: April 9, 2019.

Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love. This commission is an agreement between Lola’s Cocina and retailers, with no extra cost to readers. This income helps sustains the site. 

Lola Wiarco Dweck

Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.

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Recipe Rating


  1. 5 stars
    The first time I tried these was at a Chinese food restaurant in Mexicali and now when I make Chinese food at home these are a great addition. They add such great flavor without too much heat since I’m a wimp when it comes to spiciness.

  2. 5 stars
    When I was little I would always see my dad eat these with his tacos and i would think he was CRAZY. Now that my tastebuds have matured I really enjoy eating these as well. It’s super easy to prepare and is the PERFECT combo with your tacos.