You know when you’re at a Mexican taco stand, listening to the chop, chop, chopping of meat … Mmm! That’s a mouthwatering sound!!
Right next to the salsas, usually you’ll see charred chiles. These are not just any 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).
You might also see them referred to as:
- jalapeno toreado
- jalapeno toreados
- Chile toreado
- Chili toreado
We have a lot of names for things in Mexico. If you don’t have a nickname, hang around Mexicans. We’ll find one for you. LOL.
How to Make Chiles Toreados
- Remove the stems from the chiles.
- Slice up the onions.
Since there are only 3 of us in my household, I am only making a few. If you feed more people, then adjust the recipe as you see fit.
Some people will slice the chiles in half and cook them that way. I prefer leaving them whole.
- Heat up the oil.
- Add the chiles.
You want the skins of the chiles to blister.
I highly suggest opening up the windows when you’re doing this. Chiles cooking can be a choking hazard.
- Once the skin on the chiles are starting to turn black, add the sliced onion.
- Stir constantly.
This will go very fast. Don’t go anywhere far. After about 1 minute and the onion is cooked, turn the heat off.
This Chiles Toreados recipe will be ready in just a few more steps. Gotta love easy Mexican recipes!
- With the heat off, add lemon (or lime) to the pan.
Chile Toreados are seasoned with very few ingredients, but they make all the difference.
The lemon will add a bit of a tang. You can omit if you going to be using Chiles Toreados in a recipe later that doesn’t go well with lemon.
From there, it’s all about the Jugo Maggi.
Jugo Maggi is essential in this Chile Toreados recipe. It gives a lot of flavor to the chiles and dishes prepared with it.
If you can’t find it, simply omit. Or…
Substitute for Jugo Maggi:
- Dark Soy Sauce and Worcestershire Sauce.
- You can also use Thai sweet soy sauce or mushroom soy sauce.
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.
At Mexican taquerías, they will either serve the Chiles Toreados with your tacos, or they will leave them for you next to the salsas. Sometimes you might need to ask for them.
Remember that each chile is different, and some are hotter than others. Sometimes, I even add one to two peppers to my salsas. Yum!
Chiles Toreados add a delicious kick to Mexican dishes and are super quick-to-make. Look for them next time you’re out celebrating Taco Tuesday. Hope you enjoy!
Did you make this recipe? Rate the recipe below and leave me a comment. I would love to know how they turned out!
- 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.
Disclosure: This post contains affiliate links.
Recipes to Serve with Chiles Toreados
Alambre de Res is made of grilled beef, bacon, bell peppers and topped with cheese. Delicious Mexican street food and easy-to-make at home.
Barbacoa de Res, or Beef Barbacoa, is a Mexican food favorite usually made on holidays and special occasions.The meat is cooked for hours in a savory, red chile sauce. It’s out of this world delicious!
Grilled Balsamic Herb Steak is perfect for outdoor entertaining. This recipe was made for the grill. BBQ goodness at its best.