Chiles toreados are a delicious and simple side dish made with jalapeños and serranos chiles sautéed in a pan with onions. Use as a side for any dish you want to add a spicy kick!
Take a chile pepper and with the palm of your hand, gently press down agains the countertop in a rolling movement.
Using the tip of a knife, make a small cut deep into each chile. Set aside.
Heat a cast iron skillet or comal over medium heat until smoky. Add oil and immediately add chili peppers.
Stirring constantly, cook chili peppers for about 5 minutes.
Add onions, and keep stirring until they’re soft and caramelized and peppers are cooked through.
Remove from the pan and sprinkle with salt before serving. Or...
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
Making a small cut in the chilies will prevent them from bursting while cooking.
Leave the stems on to pick the chiles toreados up with your fingers and eat them.
Use a large pan so the peppers can blister evenly.
You can use a mix of different types of chilies, like serrano peppers, sweet peppers, etc. Just remember that if they are also different in size, you’ll have to sauté some first as they will take different cooking times to be done.