Chiles Toreados are super quick to make when you need to spice up a meal, particularly tacos and grilled meats. It is also an easy recipe since you just need a few ingredients like jalapeños or serrano peppers, oil, lime juice, and salt, which most of you already have in your kitchen.
Chiles Toreados Recipe
Chiles Toreados are sometimes served with salsa bowls at taquerias and steak restaurants in Mexico. Nowadays, cooks will serve Chiles Toreados with a few drops of soy sauce, a tradition that started at Chinese restaurants in Mexico, and later on, it became popular to add other sauces as well, like Worcestershire sauce or Maggi Seasoning sauce.
Chiles Toreados are typically served with spring onions, which are prepared the same way as the peppers. Every cook has his/her own particular way to season and serves them. I always ask for them when I go out for dinner at Tex-Mex restaurants and we order fajitas or grilled chicken. Even if they are not on the menu, you can ask your server about them. I’m sure the cook will be glad to prepare them for you. But to make them at home, here you have the recipe.
How to make Chiles Toreados Recipe
DIRECTIONS:
- Gently press down the peppers with your hand or with a spoon, in a rolling movement. This step will release the flavor and heat from the seeds and veins of the peppers. (Please check the ingredients list below)
- Heat the oil in a medium-size skillet over medium-high heat. Wait until the oil is hot and add the peppers and let them fry, turning frequently until they form light golden blisters on their skins. In about 4 to 5 minutes they will be ready.
- Remove them from skillet and place them in a serving bowl; add the lime juice and season with salt. If you want to add soy sauce, sprinkle a few drops to the lime juice and stir before adding it to the peppers. Serve warm or at room temperature.
To eat the peppers, cut them into bite-size pieces with a fork and knife in your plate.
¡Buen provecho!
Mely,
So what are your favorite peppers? Do you have a special way to cook them? Share your ideas in the comments section.
More recipes:
Chiles Rellenos de Picadillo
How to Make Spicy Salsa with Serrano Peppers
📖 Recipe
Chiles Toreados Recipe
Ingredients
- 1 tablespoon vegetable oil
- 6-8 serrano peppers or 4 jalapeños
- 1 tablespoon of lime juice
- 2 teaspoons of soy sauce optional
Instructions
- Gently press down the peppers with your hand or with a spoon, in a rolling movement. This step will release the flavor and heat from the seeds and veins of the peppers.
- Heat the oil in a medium-size skillet over medium-high heat. Wait until the oil is hot and add the peppers (and spring onions if using) and let them fry, turning frequently until they form light golden blisters on their skins. (Do not let them burn because they will develop a bitter taste.) In about 4 to 5 minutes they will be ready.
- Remove them from skillet and place them in a serving bowl; add the lime juice and season with salt. If you want to add soy sauce, sprinkle a few drops to the lime juice and stir before adding it to the peppers (avoid the salt because the soy sauce is already salty). Serve warm or at room temperature.
To eat the peppers, cut them into bite-size pieces with a fork and knife in your plate.
Notes
- If you want to add spring onions, add 6 spring onions when preparing the peppers.
- You can also make a small incision with a sharp knife to the peppers to avoid them from bursting while cooking.
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Eli
I know you mentioned the soy sauce is optional but does it make a huge difference taste-wise? Will it be tastier with the soy sauce? Or is salt perfect enough?
mmartinez
Hello Eli,
It does give it a different flavor. I'll say it enhance it.
Phyllis
Any thoughts / ideas on preparing these peppers and preserving for later use? I have a bag full of jalapenos I want to preserve. I've already made a variety of relishes and jellies and want to try something new. Thanks.
mmartinez
Hello Phyllis,
You can pickle them, see link below. You can also roast them and then freeze. But they will lose some of their flavors with the time.
Pickled Jalapeños
Sheri
I'm going to a party right after work. Can I make these the night before and refrigerate them, then bring them to room temp before serving?
mmartinez
Hi Sheri,
Yes, you can make the chiles toreados ahead of time.
Roger Houchin
Mely, I love these, and their so good with anything especially enchiladas. going to have to check out your other recipes for -more delicious ideas.
mmartinez
Hi Roger,
Love the idea about adding it to enchiladas as a complement. Happy cooking!
Cindy Zellers
I like to spay jalapeños with cooking spray and roast them in my air fryer at 400 degrees until blackened. So good with tacos or diced and added to a cheese omelette.
lucille woods
Definitely will try this tomorrow morning. I know I will enjoy as your tips and recipes are always fantastic.
Holly
Hi Mely,
Thank you for the recipe and the tip for the proper way to eat the chiles toreados. I can't wait to make these.
However, I have a question about pressing down on the peppers and rolling them. Does that make them hotter or less hot?
Mely Martínez
Hello Holly,
They will be a little bit spicer.
Velva
This is an awesome idea! I have a few garden peppers on hand and the other ingredients too! Thanks for sharing.
Velva
mmartinez
Hello Velva,
Enjoy! I am sure this method enhance any type of peppers. I hope you like them!