How to Make Chiles Toreados (Mexican Blistered Peppers)

ByLola Wiarco Dweck Published on Updated on
Jump to Recipe Print Recipe

Chiles toreados are one of my favorite Mexican side dishes – especially when served with tacos! These blistered peppers add the perfect amount of heat and flavor to any meal.

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 at El Taco Nazo, a Mexican restaurant in Baldwin Park, and loved their depth of flavor. Since then, I’ve enjoyed them alongside various Mexican dishes at different taquerías throughout the U.S. and Mexico and finally learned to make them myself.

💡FUN FACT: Chiles toreados are a popular side dish at taquerías. They’re made by blistering serrano, jalapeño, or güerito peppers and seasoning them with soy sauce, lime juice and salt.

INGREDIENTS YOU’LL NEED

With just a few ingredients and a hot pan, you can achieve the perfect char for your peppers, with minimal effort. I use a mix of serrano, güerito, Fresno, and jalapeño peppers to make mine. Additionally, you’ll will need oil, soy sauce, salt, and limes. Garlic powder is optional.

Mexican blistered peppers

HOW TO MAKE THIS DISH

Step 1

Pan-fry and blister the chile peppers. Quickly cook the peppers in a hot pan with oil until the skin blackens and blisters. This cooking method enhances the natural heat and intensifies the pepper’s flavors.

taqueria chiles

Step 2

Season the peppers. Once blistered, the chiles toreados are seasoned with a combination of ingredients soy sauce, salt, and optional garlic powder.

Mexican taco stand chiles

Step 3

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

taqueria chiles mexican blistered peppers

Once you’ve tried this recipe, be sure to check out my cebollitas asadas, nopales asados, cebollas en escabeche, and marinated mexican chili peppers. 

RECOMMENDED BY LOLA

Masienda 13.75″ Comal

Masienda’s extra large comal is absolutely perfect for grilling peppers when you don’t feel like firing up the grill! VIEW PRODUCT

LOOKING FOR MORE INSPIRATION?

Here are a few of my favorite Mexican salsas and side dishes:

Chiles toreados recipe Chiles toreados receta Chiles toreados con soya Chiles toreaods con cebolla Chiles toreados para sushi Chiles toreados en salsa soya Blistered peppers

BEST Chiles Toreados Recipe

by Lola Dweck
Chiles toreados are blistered and seasoned peppers that add the perfect amount of heat and flavor to just about every dish – especially tacos!
5 from 3 votes
Print Recipe Pin Recipe
Course Side Dish
Cuisine Mexican
Servings 6
Calories 61 kcal

Equipment

Ingredients
  

  • 2 tablespoons cooking oil
  • 12 chili peppers any mix of serranos, gueritos, Fresno, and jalapeños work well
  • 3 tablespoons soy sauce
  • ½ teaspoon salt
  • ½ teaspoon garlic powder (optional)
  • 3 limes

Instructions
 

  • 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 salt and optional garlic powder. 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.

Nutrition

Calories: 61kcalCarbohydrates: 5gProtein: 1gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 699mgPotassium: 93mgFiber: 1gSugar: 1gVitamin A: 129IUVitamin C: 15mgCalcium: 14mgIron: 1mg
61
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.

More About Lola

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  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.

    Reply

  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.

    Reply