Chiles Toreados are either grilled or cooked in a hot pan so the skin on the spicy peppers blister.
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They are then seasoned and left to be enjoyed with tacos or grilled meats (carne asada). This condiment elevates the heat and flavor of just about any dish.
You’ll find this side dish at Mexican taco stands and Mexican restaurants everywhere. Look for this condiment next to taqueria-style serrano salsa, radishes, and limes.
Typically, toreados are made with serrano peppers. Some people, however, will substitute with jalapeño peppers or Chiles Güeros.
You might also see them referred to as:
- jalapeno toreado
- jalapeno toreados
- Chile toreado
- Toreados
- Chili toreado
Table of Contents
How to Make Them
- Remove the stems from the serrano chiles.
- Slice up the onions.
Some people will slice the chiles in half and cook them that way. OR, leave them whole.
Pro Tip:
You can even cook with the toreados. They make a spicy addition to any guisado (or stew). Chop them up and add them to Mexican Picadillo or Carne con Papas for an extra kick and extra flavor.
- In a frying pan, heat up the vegetable oil to medium-high heat. Use a cast iron skillet if you have one.
- Add the chiles.
You want the skins of the chiles to blister.
If you are not used to cooking with chiles, you might want to OPEN UP the windows before starting. The smell of the peppers cooking can be hard for some to tolerate.
- Once the skin on the chiles are starting to turn black, add the sliced white onions.
- Reduce to medium heat. Stir constantly.
Don’t go anywhere far. This will go very FAST.
After about 1 minute and the onion is cooked, turn the heat off.
Remember that each chile is different, and some are hotter than others.
- With the heat off, add lemon juice to the frying pan.
- Stir.
The lemon will add a bit of a tang. Very few ingredients are needed in this recipe, but they make all the difference.
How to Adjust the Heat:
Grab a fork and knife. Remove the seeds and the veins from the inside of the chiles. Don’t do this with your hands.
If you like it spicy, but not too spicy… I recommend slicing the peppers in half and cooking them that way. When they are ready, it’s easier to remove the seeds and reduce the heat. once they reach room temperature, store them in an airtight container and refrigerate them.
From here, it’s all about the Jugo Maggi.
Not very well known north of the border, but it’s a popular ingredient in many Mexican recipes like Alambre de Res and Bistec Encebollado.
Maggi sauce is essential in this recipe. It gives a lot of great flavor to the chiles and dishes prepared with it.
If you can’t find it, simply omit it. Or…
What Can I Substitute for Jugo Maggi?
Dark Soy Sauce and Worcestershire Sauce are the closest substitutions. You can also use Thai sweet soy sauce, oyster sauce, or mushroom soy sauce.
Believe it or not, there is a small but noteworthy Asian population in Mexico. They introduced soy sauce to our Mexican recipes.
In Tijuana, the area of “La Mesa Barrio Chino ” is very well-known for its large Asian residents and community. It is a Chinese enclave and home to ethnic Chinese immigrants.
Serve With:
At Mexican taquerías, they will either serve the toreados with your tacos, or they will leave them for you next to the salsas. Sometimes you might need to ask for them.
Chile Toreados add a delicious kick to Mexican dishes and are super quick to make. Look for them when you’re out celebrating Taco Tuesday or include them in your next taco party. Buen provecho.
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Chiles Toreados
Ingredients
- 2 tablespoons oil
- 6 serrano peppers
- ½ onion sliced
- Juice of 1 lemon
- 1 tablespoon soy sauce
- 2 tablespoons Jugo Maggi optional (but preferred)
Instructions
- Remove the stems from the peppers.
- Slice onion.
- Set everything aside.
- In a large skillet, heat the oil.
- Add the peppers.
- Stir constantly until the skin on the peppers start to blister.
- Add the onion.
- Stir for 1 minute.
- Turn heat off.
- Then add lemon, soy sauce, and Jugo Maggi.
- Stir to combine.
- Enjoy!
Yum! Looks amazing! 🙂
Yes. My favorite condiment for grilling.
This is so amazing!! I will definitely make it again!
Great! We make them each time we grill.
I need to have a jar of these ready for everything!
So useful. These chiles toreados can be enjoyed with any dish.
I did this once with bell peppers! Will totally be trying with the Chiles next!
Hope you do. For all of us spicy eaters, this is a great condiment for every meal and especially grilling moments.
I usually roast pointed or bell peppers, but I will try hot peppers too. 2/3 of my household loves spicy food:))
It’s always great to switch things up in the kitchen and try something new. You’ll love these Chiles Toreados.
Oh nice, we love spicy food in our house. Well.. at least the adults do. My mouth is watering just thinking about it. We’ll make this soon!
Yes! Love it when people try my recipes. Hope everyone likes it.
I love how spicy these are especially when I keep those seeds in.
How brave! Keeping the seeds in is definitely one way to increase the heat level. Enjoy!
Great flavor!
Yes! Thank you.
I have a couple family members who will go crazy for these!!
You gotta try it. So spicy and yummy!
These were a hit at our BBQ last weekend! Such a great recipe!
It’s always great to hear that people have given my recipes a try. So glad you enjoyed it!
This is such a great method for adding flavor to so many dishes! We loved it! Will definitely be doing that all the time. Thanks for sharing!
Thanks for trying this Chiles Toreados recipe. Hope you make this recipe again soon.
I did these on the grill outdoors and the smell was amazing! They were so popular, although I deseeded them as my chillis were a little hot!
That sounds amazing! Grilling the Chiles is definitely a great way to enjoy the wonderful aroma and flavors. Happy to hear that they were a hit and that everyone enjoyed them.
This is such easy and awesome way to eat spicy peppers! A definite must for hot peppers’ fans!
For sure! These Chiles Toreados are a must for spicy food lovers. So glad you enjoyed it!
I love anything spicy! These sound so good. I need to give this recipe a try.
This recipe is super spicy and full of flavor. You won’t regret it.
I’m going to a party right after work. Can I make these the night before and refrigerate them, then bring them to room temp before serving? I’ve got a bumper crop of serrano peppers I’d like to use up!
This recipe looks really good and I’m literally drooling right now cause I love spicy food! Definitely a must try 🙂
Umm my husband would love me forever if I made these for him.
WOW! Had no idea cooking chiles could be a choking hazard! Not sure I’m up for cooking or eating them haha, I’ve got a very sensitive palette!
Thank you. This would be a nice spicy addition to tacos. They look easy to make too.
Glad you liked this recipe. Adding these Chiles to tacos is such a great and flavorful idea.
I haven’t tried anything like this before. I’m not a huge spicy food fan.
The char really does bring out such a yummy flavor in the chiles!