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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
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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
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