Spice up your meals with this easy recipe for Chiles Toreados. Pan-fried jalapeño and serrano peppers are seasoned with soy sauce and lime to add a bit of spice and flavor to your favorite Mexican dishes.
Chiles Toreados will add a bit of “oomph” to any meal!
This side dish is a classic and has been in my family’s Mexican kitchen my entire life. I would watch my dad as he prepared the chiles and served them wrapped in a freshly made corn tortilla and a little queso fresco.
There’s no wrong way to eat or season chiles toreados. They’re traditionally made with both jalapeños and serrano peppers, but you can use one or the other depending on how spicy you want them. Season the pan-fried peppers with soy sauce or use a simple mix of lime juice and salt.
What are Chiles Toreados?
Chiles Toreados, or Mexican blistered peppers, are pan-fried chile peppers seasoned with lime juice, soy sauce, and salt.
You’ll find this popular side dish served hot or at room temperature in Mexican taquerias on the side for topping on and other dishes.
Lime juice and salt is the simple way of seasoning chiles toreados. Over time, the flavors have been influenced by Asian restaurants in Mexico, which is why soy sauce is now such a popular flavor addition.
Ingredients You’ll Need
- Jalapeño peppers – You can make this dish extra spicy by leaving the white jalapeño seeds intact or by making it with only serrano peppers. Learn more about jalapeño peppers.
- Serrano peppers – If serrano peppers are a bit too spicy for your taste, you can make the dish using only jalapeño peppers instead. Learn more about serrano peppers.
- Onion – A white or Spanish onion will add a savory flavor. Make sure to slice it into thin strips.
- Lime juice – Fresh is best, but feel free to use bottled lime juice if that’s what you have at home.
- Soy sauce – This is a modern addition to the traditional chiles toreados recipe. Feel free to season the blistered peppers with just lime juice and salt to keep it simple.
- Salt – Adjust the levels of salt to fit your taste.
How to make chiles toreados
- Pour oil into a large skillet and heat over medium-high heat. Add jalapeño and serrano peppers and lightly pan-fry until the skins are charred and blistered on all sides like the photo above.
- Next, add the sliced onion and cook until they have softened and started to caramelize.
- Remove the skillet from the heat, and mix in some lime juice, soy sauce, and salt.
Can I make chiles toreados on the grill?
You can make this recipe using a grill or griddle to add a touch of smokiness to the chiles! Simply toss the peppers and onions in some oil and grill them whole over medium heat. Make sure to slice the onion into thick rings so they don’t fall through the grates. Then add the charred peppers and onions to a bowl and season with the lime juice, soy sauce, and salt.
Tips for making easy chiles toreados
- Use a large skillet or frying pan so that the peppers are in a single layer and are not overcrowded as they cook. This will help ensure that the skins char and blister evenly.
- I would recommend using a cast-iron skillet because it retains and distributes heat very well, helping the peppers char faster and cook evenly.
- You won’t regret leaving the stems on the peppers. The stems will help you pick up and eat the peppers after they’ve been cooked.
- Save yourself some time and make this side dish ahead of time. Leftover chiles toreados will make a great addition when your dinner or lunch needs a little extra something.
- If you’re worried about this dish being too spicy, feel free to use a different chiles like poblano peppers or anaheim peppers. Familiarize yourself with the Scoville Scale. Certain chile peppers may not be as intimidating as you may think!
- Avoid touching your eyes, nose, and other sensitive membranes when cooking with hot chile peppers. Wear a pair of kitchen gloves to protect yourself if you’re not used to cooking with chiles.
Storing and reheating
To store chiles toreados, add the cooked chile peppers to an airtight container and store them in the fridge for up to 1 week.
To reheat, fry the chiles in a skillet or frying pan with a little oil until warmed through. Alternatively, you can place them on the counter and let them come to room temperature since they’re often enjoyed at room temp.