Chiles Toreados + VIDEO

Chiles Toreados are easy-to-make and bring spice and flavor to any dish. Made with serrano peppers or jalapeños. They are usually found at Mexican taquerías or anywhere where tacos are served.

You know when you’re at a Mexican taco stand, listening to the sizzling meat, catching wafting smoke and you are adding salsa to your food? Right next to that, usually you’ll see charred chiles.These are not just any chiles (The have superpowers above and beyond all mortal chiles). 🙂 They are called: Chiles Toreados. They elevate the heat and flavor to just about any dish. Spicy deliciousness!

Chile Toreados are typically made with serrano peppers and sliced onions, but some people will make them with Jalapeños or Chiles Güeros. Whatever floats your boat (or tickles your taste buds).

Remove the stems from the chiles, and slice up the onions. Since there are only 3 of us in my household, I’m only make a few. If you feed more people, then adjust the recipe as you see fit.

Disclosure: This post contains affiliate links.
Heat up the oil. Add the chiles, stirring constantly with your spatula. You want the skins of the chiles to blister.

Once the skin on the chiles are starting to turn black, add the sliced onion. Stir constantly. This will go very fast. After about 1 minute and the onion is cooked, turn the heat off.

Chile Toreados are seasoned with very few ingredients, but they make all the difference. Add lemon (or lime) to the pan and stir.

From there, it’s all about the Jugo Maggi. I love this stuff. You can also use this stuff in your marinades for beef.

Yes, I’m adding soy sauce to the pan. There’s some good Asian food in Mexico! Believe it or not, there is a small but noteworthy Asian population in Mexico. In Tijuana, the area of “La Mesa” is very well-known for its large Asian residents and community. They helped build the railroads back in the day and stayed.

Serve with tacos or just as a side. Remember that each chile is different, and some are hotter than others. Sometimes, I even add one to two peppers to my salsas. Yum!

Disclosure: This post contains affiliate links.