Chiles Toreados: My New Favorite Side Dish
I posted this hot little recipe on my Insta account and have received repeated requests to lock it down for posterity on my blog.
I first tasted these chiles at El Taco Nazo in Baldwin Park and was enamored with their depth of flavor. Since then, I’ve enjoyed them at different taquerías throughout Mexico. They’re my new favorite side dish.
The combination of güero, serrano, and Fresno chile peppers with soy sauce and lime really 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!
2 tablespoons cooking oil
10 – 12 of your favorite chiles (serranos, guerritos, Fresno, and jalapeños work well)*
Prepare a cast-iron pan with a thin coat of oil, over medium heat. Once pan is hot, add chiles. Turn chiles occasionally until browned and blistered all around. You many have to work in batches depending on the size of your pan and how many chiles you make.
Remove from pan and place chiles in a glass dish. Sprinkle with soy sauce, garlic powder, and salt. Cover and store until ready to serve.
When ready to serve, add a squeeze of fresh lime juice.