Chiles Toreados

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 simple cooked on a pan and used to top tacos, quesadillas, burritos or simply add them to a bowl of frijoles de la olla.

Chiles toreados on a serving platter.

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 fat where the meat for tacos was cooked.

In the taquerías you’ll find the chiles to be just sautéed and served straight away, but in some restaurants they’re also seasoned with salt, lime juice and and a splash of soy sauce, Maggi sauce or Worcestershire sauce.

Sautéed jalapenos and onions on a plate.

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 more spicy.

How are they served?

Chiles toreados are served mostly alongside with 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 chose jalapeño peppers, chiles güeros or serranos. Those are the best to make this recipe.

Various types of Mexican green chilies displayed and labeled on a concrete surface.

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

  • Wash thoroughly your peppers under cold water and then pat dry them very well.
  • With the palm of your hand, gently press down agains the countertop in a rolling movement. 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.
  • Using the tip of a knife, make a small cut deep into each chili (read notes). Set aside.
Making a small cut on a chili.
  • 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, until you’ll see some charred marks appears.
Sauteed chilies on pan.
  • 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. Allow to rest for 5 minutes before serving the chili toreado.

Seasoned chili toreado with soy sauce and lime juice.

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.

To reheat, place them in a frying pan or skillet over medium heat. It will take max 2 minutes of stirring to have them warmed up again.

Chiles toreados on a platter from above.

Chiles toreados (mexican sauteed peppers)

Chiles toreados are a delicious and simple side dish that will bring any Mexican meal to the next level.
PREP 5 minutes
COOK 10 minutes
TOTAL 15 minutes
5 from 1 vote
Print Pin Rate
Servings: 1 bowl

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
Calories: 189kcal | Carbohydrates: 39g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 1353mg | Potassium: 1163mg | Fiber: 13g | Sugar: 17g | Vitamin A: 2244IU | Vitamin C: 133mg | Calcium: 111mg | Iron: 4mg
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One Comment

  1. 5 stars
    Interesting seasoning, we make chiles toreados at home but never thought of season them with something else. Thanks for the idea!

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