Chiles Toreados!

Chiles Toreados! A must have at every carne asada! My first taste of a chiles toreados was definitely with carne asada that included grilled cebollitas(knob onions) and nopales(cactus). Just look at that beautiful platter of chiles dressed with fresh lime juice and seasoning sauce. Picture adding a bed of thinly sliced cucumbers, thin sliced red onions, grilled or pan seared shrimp and some fresh cilantro! This would be a delicious summer dish for any cook-out.

What does toreados mean?

Toreados is used to describe a Mexican cooking method that involves charring chile peppers until the skins blister. Most times they are fried in oil to bring out more of their flavors. The word toreador means bullfighter. The blistered dark spots on the chile peppers are said to resemble the scars and bruises the bullfighter can sustain when bullfighting. I personally do not enjoy bullfighting and only witnessed it one time. That was enough! Anyway, you get the idea.

I do enjoy chiles toreados though, lol!

If you cannot find chiles gueros, try using hungarian yellow wax peppers. The flavor profile is pretty similar.

After you cook the peppers, try stuffing them with this shrimp filling! Delicious!

There are no rules when it comes to stuffing peppers! Create your own unique version!

Chiles Toreados

No carne asada day would be complete without chiles toreados and cebollitas on the side! Toreados is a Mexican cooking technique in which fresh chile peppers are fried, pan seared or grilled until the skin is blistered and charred. Grilled or knob onions go hand in hand with toreados for the complete taco experience!

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Course: Appetizer, Botana

Cuisine: Mexican

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Servings: 6 Servings

Ingredients

• 6 Jalapeño peppers 300 gr
• 6 Serrano peppers 90 gr
• 6 Guero, Caribe peppers 250 gr
• 6 Knob onions 320 gr
• ¾ c avocado oil
• Juice of 2 limes
• ½ c of soy sauce or maggi sauce
• Salt as needed

Instructions

• Wash and dry the chile peppers. Take one chile pepper at a time and gently roll them using both hands to loosen the seeds and membranes inside the peppers. This will release capsicum inside making them spicier. Using a small sharp knife, slice a small slit on the tip of each pepper. Set them aside.
• In a deep skillet, pour in 3/4 cup of avocado oil. Preheat to medium heat for 3 minutes.
• While you wait, trim the green parts of the knob onions off. Also trim the tops of the white knob so they are flat.
• Once oil is hot, add all the chile peppers. Be careful because the oil will pop as it contacts the moisture from the peppers. You want the skin to blacken and blister all around. Turn them as needed. If they are burning too quickly, reduce the heat slightly.
• Remove the blistered peppers and transfer them to a large shallow serving dish. Pour out into a heatproof bowl, most of the oil left in the skillet. Save it for future cooking.
• With the heat at medium, place the knob onions in the skillet with the oil. Cook and fry them for 15 minutes, turning them as needed. Remove them as needed.
• Combine onions with the chile peppers. Squeeze the fresh lime juice evenly over the onions and peppers. Pour in the soy sauce. Gently mix. If needed, season with salt, to taste. Serve right away.

Notes

Tips & Variations: Prepare a chile toreado appetizer. Take the larger cooked jalapeños and gueros and stuff them with previously cooked, seasoned and chopped shrimp. Garnish plate with thin sliced red onions and cucumbers.

Use chiles torteados in your favorite salsa and guacamole recipes. They add a whole other level of roasted flavor that is delicious!

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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