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Home » Recipes » Mexican » Chiles Toreados + VIDEO

Chiles Toreados + VIDEO

Last Updated April 18, 2022. Originally Posted May 28, 2021 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Chiles Toreados are Mexican blistered chile peppers. This seasoned condiment brings spice and tons of flavor to tacos and grilled meats.
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Chiles Toreados piled high on a silver platter.

Chiles Toreados piled high on a silver platter.

Chiles Toreados are either grilled or cooked in a hot pan so the skin on the pepper will blister.

They are then seasoned and left to be enjoyed with tacos or grilled meats.

This condiment elevates the heat and flavor of just about any dish.

You’ll find them at Mexican taco stands everywhere. Look for this condiment right next to the salsas, radishes, and limes.

Serrano Peppers on a white plate.

Typically, they are made with serrano peppers and sliced onions, but some people will make them with Jalapeños or Chiles Güeros.

You might also see them referred to as:

  • jalapeno toreado
  • jalapeno toreados
  • Chile toreado
  • Toreados
  • Chili toreado

Serrano Peppers and sliced onions on a white surface.

How to Make Them

  • Remove the stems from the 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.

Whole serrano peppers cooking in a skillet.

  • Heat up the oil.
  • Add the chiles.

You want the skins of the chiles to blister.

Another Pro Tip:

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.

Skin Blistering on serrano peppers while they cook in a skillet.

  • Once the skin on the chiles are starting to turn black, add the sliced onion.
  • 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.

A hand holding half a lemon with a skillet in the background.

  • With the heat off, add lemon (or lime) to the 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 Reduce 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.

A hand holding a Jugo Maggi bottle with a skillet in the background.

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.

Jugo Maggi is essential in this recipe. It gives a lot of flavor to the chiles and dishes prepared with it.

If you can’t find it, simply omit. 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 or mushroom soy sauce.

A hand holding a bottle of soy sauce next to a skillet with chile peppers cooking.

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.

Chiles Toreados with onions in a skillet.
At Mexican taquerías, they will either serve the jalapeno toreados with your tacos, or they will leave them for you next to the salsas. Sometimes you might need to ask for them.

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.

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Did you make this recipe? Please rate the recipe below!

Chiles Toreados piled high on a silver platter.

Chiles Toreados

Chiles Toreados are Mexican blistered chile peppers. This seasoned condiment brings spice and tons of flavor to tacos and grilled meats.
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: Mexican
Prep Time: 2 minutes
Cook Time: 7 minutes
Total Time: 9 minutes
Servings: 6
Calories: 53kcal
Author: Maggie Unzueta

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!

Video

Notes

You can use serrano peppers or jalapeños or chiles gueros.
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.

Nutrition

Calories: 53kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 224mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 1mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Filed Under: Mexican, Recipes, Side Dishes, Summer, Vegetarian

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. Catherine @ To & Fro Fam

    June 11, 2019 at 2:55 pm

    The char really does bring out such a yummy flavor in the chiles!

    Reply
  2. Heather

    June 11, 2019 at 3:34 pm

    I haven’t tried anything like this before. I’m not a huge spicy food fan.

    Reply
  3. Heather @ US Japan Fam

    June 12, 2019 at 10:19 am

    5 stars
    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!

    Reply
  4. Rachel

    June 12, 2019 at 6:35 pm

    Umm my husband would love me forever if I made these for him.

    Reply
  5. Krizzia Scollon

    June 13, 2019 at 3:18 am

    This recipe looks really good and I’m literally drooling right now cause I love spicy food! Definitely a must try 🙂

    Reply
  6. Sheri

    August 28, 2019 at 5:43 pm

    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!

    Reply
  7. Toni

    June 5, 2021 at 4:41 am

    5 stars
    This is so amazing!! I will definitely make it again!

    Reply
    • Maggie Unzueta

      July 23, 2021 at 3:16 pm

      Great! We make them each time we grill.

      Reply
  8. Catherine

    June 5, 2021 at 3:09 pm

    5 stars
    Yum! Looks amazing! 🙂

    Reply
    • Maggie Unzueta

      June 28, 2021 at 12:25 pm

      Yes. My favorite condiment for grilling.

      Reply

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iBienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

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