Best 2 Chiles Toreados Fried Chiles With Lime Soy Sauce Recipes
Are you in search of a culinary adventure that bursts with flavors and ignites your taste buds? Look no further than the tantalizing "chiles toreados", a Mexican delicacy that combines the heat of roasted chiles with the refreshing tang of lime and the umami-rich savoriness of soy sauce. Whether you're a seasoned chef or a home cook looking to expand your culinary horizons, this article will guide you through the art of creating the perfect "chiles toreados", with step-by-step instructions and a symphony of flavors that will leave you craving more.
Here are our top 2 tried and tested recipes!
CHILES TOREADOS
Provided by Marcela Valladolid
Time 3h10m
Yield 1 pound
Number Of Ingredients 5
Steps:
- Mix the lime juice, soy sauce and oyster sauce in a bowl; set aside. Pour the vegetable oil into a skillet to come halfway up the sides. Heat the oil over medium-high heat until a deep-fry thermometer reads 350 degrees F. Working in batches, fry the chiles until golden, about 4 minutes. Drain on paper towels. Add the warm chiles to the lime juice mixture and toss. Chill at least 3 hours.
CHILES TOREADOS
This is one of my hubby's favorite accompaniments with a meal at Acapulco's in Norwood, MA. I don't even think it's on the menu, but he's friends with the owner and a lot of the staff, so they make him all kinds of stuff that isn't on the menu. Silly-simple, but really good if you enjoy hot peppers. I'm posting this partly for safekeeping, partly because DH gets a kick out of me having recipes for pretty much everything he can think of!
Provided by Muffin Goddess
Categories Peppers
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat a comal, griddle, or small cast iron skillet over medium high heat (these may also be grilled outdoors, just adjust cooking time accordingly for more intense heat).
- Slightly flatten whole chiles (the side of a large knife or cleaver works well). Rub each chile with a thin coat of oil, then roast them on the preheated pan for about 10 to 15 minutes, or until they begin to blister and char (turning occasionally).
- Remove roasted chiles to a serving dish. Sprinkle with coarse salt to taste, and squeeze lime wedges over chiles (if using).
- Serve as a bar snack, or as an accompaniment to grilled meats.
Tips:
- Choose the right chiles: Select chiles that are firm, plump, and have a deep color. Avoid any chiles that are bruised or have soft spots.
- Roast the chiles properly: To get the best flavor and texture, roast the chiles until they are slightly charred and blistered. You can roast them over an open flame, on a grill, or in a hot oven.
- Handle the chiles carefully: Once the chiles are roasted, they will be very hot. Use tongs or gloves to handle them to avoid burning your hands.
- Remove the stems and seeds: Once the chiles are cool enough to handle, remove the stems and seeds. This will help to reduce the heat level of the chiles.
- Marinate the chiles: Marinating the chiles in a mixture of lime juice, soy sauce, and other seasonings will help to enhance their flavor and make them more tender.
- Serve the chiles immediately: Chiles toreados are best served immediately after they are made. They can be served as an appetizer, side dish, or main course.
Conclusion:
Chiles toreados are a delicious and versatile dish that can be enjoyed in many different ways. They are a great way to add a little heat and flavor to your next meal. With a few simple ingredients and a little bit of time, you can easily make this dish at home. So next time you're looking for something new and exciting to try, give chiles toreados a try. You won't be disappointed!
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