Chiles Toreados

Chiles Toreados are Mexican Blistered Spicy Peppers. You can make toreados from jalapenos, chiles gueros, or serranos. They’re spicy, salty, and ready to bite into in 10-minutes (or 15 if you want them mo’softer) alongside your favorite eats.

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What Is a Chile Toreado?

It’s a chile pepper that has been grilled, simply put. It’s not complicated to make and makes a world of a difference to a person who prefers a bite of spicy flavor with their meal.

From my experiences, I can’t say it’s offered everywhere, so don’t expect it. Where I’m from here in Los Angeles, California it is a common offering/condiment.

It takes a special kind of person to watch over as the peppers cook and blister without getting burned. I say this because I can’t ever forget to mention the Comida-Makers watching over the details on griddles, stovetops, or taquizas. Thank you!

Ingredients

Grocery Quick List: jalapenos, soy sauce, lime juice, salt or a special finishing salt.

Pro Tip: Regardless of what you make, you can always flip any of the remaining chiles into a homemade salsa.

Ingredient Notes / Variations

• Jalapenos – I like selecting my own jalapenos for grilling these peppers. A pepper that is overly heavy is often going to require more cook time. Using serrano is also an option for a ‘chile mas bravo’ choice, but you will need more chilis to fill up a plate.

• Soy sauce – is the easiest option for making toreados. Use the soy sauce bottle you roll with. What’s nice about making your own toreados at home is the option to use thin soy sauce, low sodium, or gluten-free types to suit your needs. As a celiac’s auntie, I understand the importance of this option. 🙂

• Lime – just a squeeze over the top and shake after grilling.

• Seasonings are entirely optional. They’re fun to sprinkle on depending on the dish or your food mood of the day. This recipe keeps them simple, sazonalos as you wish.

Step-By-Step Instructions

To Make Toreados on the stove

Make sure kitchen is ventilated when preparing chile (open a window, please).

First, you’ll need to wash the peppers and dry.

Use a spatula or back of a large spoon to gently press against each jalapeno.

Only enough for a gentle smush.

A printer-friendly recipe card with instructions is available at the bottom of this post.

Stir them into a bit of oil and let them scatter. Set a timer for 6 minutes and let peppers cook on medium. Once they sweat, add soy sauce and flip over.

Remove from griddle, add lime, optional seasoning, and enjoy!

What Other Peppers [Para Torear]

Have you ever wondered what the big yellow pepper is at the fish taco stands? That’s a Chile Guero (whole yellow chiles).

Most commonly used peppers for this cook method:

• Jalapeno
• Chiles Hueros
• Serrano

Seasonings to apply to them don’t necessarily need to be a certain kind but more-so for pairing with the food.

Sprinkle or coat in:

• Finishing salt, seasoning salt
• Lemon pepper
• DIY Blend of choice

Whether from a restaurant, taco stand, or backyard boogie a toreado on the side is always a good idea for some heat. Onions are also easy to pop onto the same griddle for even more on the side flavor.

Foods To Eat With Toreados

• Easy Chile Relleno recipe
• Street Tacos
• Crispy Potato Tacos
• Fish and Shrimp Tacos

Ways To Flip Leftover blistered Jalapenos

The creative juices stay flowing/cooking with jalapeno foods. Here’s a few ideas to use up any extras …

• Chile con Queso Fundido
• Salsa for Pork Chile Verde
• Cilantro Jalapeno Hummus
• Salsa Guacamole
• Green Jalapeno salsa or chile strips for Tamales

Pro Tips / Receta Notes

Recipe yield: 8 whole chiles.

Storage: Eat with meals at time of cooking for best flavor or store in an airtight food storage and use within 7 days. Toreado peppers must be kept in refrigerator.

Please star rate this LatinasQueComen Chile Toreado Recipe. Your stars and share help us reach Comida-Makers. Thank you!

Equipment

• Small pan
• Tongs
• Dish or storage container