Chiles Toreados
A simple yet flavorful Mexican dish of seared jalapeño peppers, Chiles Toreados are a spicy addition to any meal. Perfect for adding heat and zest, they’re often served as a garnish or side.
Nutrition
Calories: – -cal
Carbohydrate: – -g
Protein: – -g
Fat: – -g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
5 min Prep
10 min Cook
15 min Total
4 Servings
Ingredients
- 2 tablespoons vegetable oil
- 8 fresh jalapeño peppers
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime, cut into wedges
Instructions
- Wash and dry the jalapeño peppers thoroughly. Make sure they are completely dry before starting to cook.
- Place a large cast-iron skillet on the stovetop and turn the heat to medium-high. Add the vegetable oil and allow it to heat up for about 2 minutes. To check if the oil is ready, carefully place the handle of a wooden spoon into the oil; if small bubbles form around the handle, the oil is hot enough.
- Add the jalapeño peppers to the hot skillet in a single layer. Let them cook undisturbed for 2-3 minutes until they begin to blister and blacken. Use tongs to turn them occasionally, cooking for an additional 5-6 minutes until they are evenly charred all over. Tip: Be cautious when moving the peppers, as their oils can irritate your skin and eyes. Consider wearing kitchen gloves if you are sensitive.
- Once the peppers are charred, remove the skillet from the heat. Immediately sprinkle the salt and black pepper over the peppers while they’re still hot, ensuring even coverage.
- Transfer the chiles toreados to a serving plate. Serve them with lime wedges on the side, inviting diners to squeeze fresh lime juice over the peppers for added flavor. Chiles Toreados are best enjoyed warm.
