Chiles Toreados + VIDEO

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.

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

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.

• 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.

• 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.

• 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.

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.

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.

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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