Best 4 Chiles Toreados Recipes
Chiles toreados, also known as roasted chiles, are a versatile and flavorful ingredient used in various Mexican and Tex-Mex dishes. They are typically made with poblano, serrano, or jalapeño peppers, roasted until charred and blistered, then sliced into thin strips. Chiles toreados can be enjoyed on their own as a snack, added to tacos, burritos, and enchiladas, or used as a topping for soups, salads, and grilled meats. Their smoky, slightly spicy flavor and vibrant color make them a popular choice for adding a kick to any dish. In this article, we will explore the different types of chiles used for roasting, provide step-by-step instructions for making chiles toreados, and share some creative recipes that highlight their unique flavor.
Let's cook with our 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.
CHILES TOREADOS: FRIED CHILES WITH LIME-SOY SAUCE
Steps:
- Pour enough vegetable oil in a medium heavy saucepan to come halfway up the sides of the pan. Heat the oil until a deep-fry thermometer inserted in the oil registers 350 degrees F. Working in batches, fry the chiles until golden, about 4 minutes. Transfer to paper towels to drain.
- Mix the lime juice, soy sauce and oyster sauce in a medium bowl. Add the warm chiles and toss to combine. Chill until very cold, about 3 hours.
- The chiles will keep in the refrigerator for up to 1 week.
CHILES TOREADOS
Number Of Ingredients 3
Steps:
- Begin by adding the peppers to a mixing bowl. Add in the oil, and mix around until you know all of the peppers have been coated with the oil. Add these to a cast iron skillet, and heat on medium to medium-high heat. As the skillet comes to temperature, begin moving the peppers around in the skillet, making sure all of the sides become roasted. This should take anywhere for 8-12 minutes for them to roast. As soon as the peppers are fully roasted, carefully move them to the mixing bowl and shower them with the salt, gently mixing. Add them to a serving bowl and have your guests (that like hot and spicy) add one to their plate. You simply eat them whole, starting with the smaller tip, and eating your way down. These can be served alongside just about anything, and they go perfect if you and your friends are drinking beer.
Tips:
- Choose the right peppers: Poblano and Anaheim peppers are the most common choices for chiles toreados, but you can also use other mild to medium-heat peppers, such as bell peppers, chiles güeros, or serranos.
- Roast the peppers properly: To get the best flavor and texture, roast the peppers until they are slightly charred and softened. You can do this on a grill, under a broiler, or over an open flame.
- Remove the seeds and veins: Once the peppers are roasted, remove the seeds and veins. This will help to reduce the heat level of the peppers and make them easier to digest.
- Season the peppers: There are many ways to season chiles toreados. Some popular options include olive oil, vinegar, salt, pepper, garlic, and onion. You can also add herbs, such as cilantro or oregano, or spices, such as cumin or chili powder.
- Serve the peppers immediately: Chiles toreados are best served immediately, while they are still warm and flavorful. They can be served as a side dish, appetizer, 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 flavor and heat to your meals. These are also a good source of vitamins and minerals, including vitamin C, potassium, and fiber.
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