Chiles Toreados (Blistered Chili Peppers)
Chiles toreados is a delicious and simple side dish that will bring any Mexican meal to the next level.
Sautéed Mexican green peppers, of any kind, together with onions are simply cooked on a pan and used to top tacos, quesadillas, burritos, or simply add them to a bowl of frijoles de la olla.
What are chiles toreados?
Chiles toreados are green chili peppers that are sautéed either in a comal or a pan. Very often, onions are thrown in the mix to give them an extra touch.
You’ll find them in almost all taquerías in Mexico, and they’re utterly delicious since they’re fried on the same oil where the meat for tacos was cooked.
In the taquerías you’ll find those chiles to be just sautéed and served straight away, but in some restaurants, they’re also seasoned with salt, lime juice, and a splash of soy sauce, Maggi sauce or Worcestershire sauce.
Why are those chilies spicer?
Traditionally, toreado peppers are first lightly pressed, then rubbed between hands or against a countertop. This causes the oil from the seeds to be released and distributed into the chili, making it even spicier.
How are they served?
Chiles toreados are served mostly alongside tacos, quesadillas, and other Mexican street food, but they can also be served on top of arroz rojo or white rice, as a side dish for chicken adobo or to accompany many other Mexican main dishes.
Pretty much they can be served with anything you like, I love to eat mine with frijoles de la olla sprinkled with queso fresco and homemade tortillas.
What peppers to use
If you are lucky enough to get your hands on Mexican green chilies (fresh chilies, that’s it), you can choose jalapeño peppers, chiles güeros, or serranos. Those are the best chili peppers to make this recipe.
But, for people who can’t find those, you can use any other kind of green-spicy peppers, such as Thai green chilies, Hungarian wax peppers, Chinese green spicy peppers, etc.
How To Make
Season and Serve
Tips & Tricks
- Don’t skip cutting chilies. Doing this will prevent them from bursting while cooking, which can lead to burns in your hands and arms.
- Leave the stems on. So you can easily pick them up and eat.
- The seasoning. You can also make the sauce seasoning in a separated bowl, this way everyone can drizzle and season chilies to their liking.
- Use a large pan. So peppers can get a nice crispy texture, if you overcrowd a small pan, they will steam instead.
- Make ahead. It will save you time and allow the chilies to release all their flavors.
- Different types. You can use different types of chilies, just remember that if they are also different in size, you’ll have to sauté some first as it will take longer to cook.
How To Store And Reheat
Place chiles toreados leftovers into an airtight container and store in the fridge for one to one week. I always have some in my fridge ready because those can turn a simple dish into something more.
If you want to freeze them, place them in a zipped bag and store them for up to 3 months. Thaw before reheating.
To reheat your chilies (if they’re cold from the fridge), place them in a frying pan or skillet over medium heat. It will take a max of 2 minutes of stirring to have them warmed up again.
Chiles toreados (mexican sauteed peppers)
Ingredients
- ½ lb any kind of green hot peppers (jalapeño, serrano, chinese, thai, etc.)
- 1 medium onion (sliced)
- 1 Tbsp olive oil
- salt (optional)
Sesoning (optional)
- 1 lime (juice)
- 1 Tbsp olive oil
- 1 Tbps soy sauce
- 1 ½ Tbsp Worcestershire sauce
Instructions
- With the palm of your hand, gently press down agains the countertop in a rolling movement (read notes).
- Using the tip of a knife, make a small cut deep into each chili (read notes). Set aside.
- Heat a cast iron skillet or comal over medium heat until smoky. Add oil and immediately add chili peppers.
- Stirring constantly, cook peppers for about 5 minutes.
- Add onions, and keep stirring until they’re soft and caramelized and peppers are cooked through. You can now sprinkle with salt and serve or season as suggested in the next step.
Season
- In a medium bowl add soy sauce, olive oil and Worcestershire sauce, whisk to combine.
- Add sautéed chilies and onions, drizzle with lime juice and toss everything. Leave to rest for 5 minutes before serving.
Notes
- Rubbing chilies. This will help to release the oils and flavor from seeds. Skip this step if you don’t want your chiles toreados to be extra spicy.
- Don’t skip cutting chilies. Doing this will prevent them from bursting while cooking, which can lead to burns in your hands and arms.
- Leave the stems on. So you can easily pick them up and eat.
- The seasoning. You can also make the sauce seasoning in a separated bowl, this way everyone can drizzle and season chilies to their liking.
- Use a large pan. So peppers can get a nice crispy texture, if you overcrowd a small pan, they will steam instead.
- Make ahead. It will save you time and allow the chilies to release all their flavors.
- Different types. You can use different types of chilies, just remember that if they are also different in size, you’ll have to sauté some first as it will take longer to cook.
Nutrition Information
LET ME KNOW IF YOU ENJOYED THIS CHILES TOREADOS RECIPE by rating and leaving a comment below. And remember that you can share this recipe using the buttons below and follow this blog on PINTEREST, INSTAGRAM, FACEBOOK, and YOUTUBE.
Interesting seasoning, we make chiles toreados at home but never thought of season them with something else. Thanks for the idea!
Beautiful. Made the rest of the meal even more special and so savory! Happily they weren’t too hot and were immensely enjoyed
WARNING these can be very addictive. I can see using them to top cornbread or anything from eggs tortillas chili whatever. So easy and quick.