Chiles Toreados have an amazing flavor! From the toasting on the comal, to the natural flavors of the chile, to the touch of sauce, DELICIOUS! These are a great addition to any Mexican meal.
Get Ready to Spice Up Your Life with Chiles Toreados! This is a must-try Mexican condiment. They pack a flavor punch like no other and are the perfect companion to your favorite antojitos like tacos, tortas, Sonoran hot dogs and Bistec Con papas.
These delicious blistered peppers are classic in Mexico and are served everywhere, specially taquerias. If you go eat street tacos, there is a 95% chance they will have some ready for you, complimentary of the house. If you don’t get them right away, just ask for chiles toreados or chiles asados and you’ll get a big plate along with “cebolla” (sautéed onions).
Why you’ll love this recipe
- Something different – They’re a great way to add variety to your dishes.
- So flavorful! – This recipe is the perfect combination of spice, acid & salt.
- A crowd pleaser – It enhances anything you serve it with and people love it!
What does Toreados mean?
Chiles Toreados have been a staple of Mexican cuisine for centuries, originating in the northern states of Sonora and Chihuahua. Traditionally served as a side dish or condiment with meat dishes, the name “Toreados” comes from the blistered appearance of the peppers, which looks like the scars left on a bullfighter’s face after a bullfight.
**This post was originally published on April 2021. It has been updated to be more helpful.
Ingredients
- The Chiles: You can use jalapeños, chile güerito (yellow hot chili pepper) or serrano peppers. You canpick your favorite or any combination of these 3 peppers.
- A little oil to sauté the peppers and onions.
- The onions. They are optional but very highly recommended as it’s the perfect pairing for chile toreados. Use white or yellow onions.
- The sauce: You can use soy sauce, worcestershire sauce or Maggi seasoning. Use whatever you have in hand! No need to add salt when using these ingredients as they’re naturally salty.
- Fresh lime juice (about 1 lime)
How to make Chiles Toreados
This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.
- Wash the peppers very well and create a small slit with a knife.This will prevent the peppers from bursting when sautéing them.
- Heat a non-stick skillet to medium-high, preferably an iron skillet or a comal, and add the 2 tablespoons of oil.
- On one side of the skillet, add the peppers to blister and on the other side add the onions. Try to arrange the onions evenly on the skillet.
- Rotate the chiles until all sides are blistered. Stir to sauté the onions until soft & brown.
- Remove from heat and transfer to a bowl, add your preferred condiment (soy sauce, Worcestershire or maggi seasoning) and lime juice.
- They can be served hot or at room temperature.
Storing
- Storing: Chiles Toreados can be stored in an airtight container in the fridge for up to one week. They can also be frozen for up to three months. To freeze them, let them cool completely, then transfer them to a freezer-safe container or bag.
Reheating
- In a frying pan or skillet: Heat skillet over medium-high heat and place evenly for about a minute. Then stir often until completely warmed up.
- Air fryer: Preheat your to 350°F (180°C) and place the chiles in the air fryer basket in a single layer. Make sure not to overcrowd the basket. Reheat for about 3 to 5 minutes.
Serving Suggestions
Chiles Toreados are a versatile condiment or side dish that can add flavor and heat to all your favorite dishes. They pair perfectly with tacos, burritos, quesadillas, and other Mexican dishes, but you can also use them to add a kick to soups, scrambled eggs, grilled meats, and even pizza!
MORE delicious…
Appetizer Recipes
- Aguachile
- Totopos (Homemade Tortilla Chips)
- Authentic Guacamole
- Mexican Potatoes (Papas A La Diabla)
- Nachos
I hope you like this recipe!Share it, or leave a rating and comment below. For questions that need an answer right away, pleasecontact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Print Recipe:
Chiles Toreados (Mexican Blistered Peppers)
Servings 6 peppers
Ana Frias
5 from 32 votes
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
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Chiles Toreados have an amazing flavor! From the toasting on the comal, to the natural flavors of the chile, to the touch of sauce, DELICIOUS! These are a great addition to any Mexican meal.
6peppers
Ingredients
- 6 fresh chiles. Jalapeños, Chile Güerito (yellow hot chili pepper) or Serrano peppers Pick your favorite or any combination of these 3 peppers.
- 2 Tbsp olive oil
- ½ large onion (white or yellow) sliced into thin strips
- 6 Tbsp soy sauce, Worcestershire or maggi seasoning
- 2 Tbsp fresh lime juice (about 1 lime)
Instructions
Wash the peppers very well and create a small slit with a knife. This will prevent the peppers from burst when sautéing them.
Heat a non-stick skillet to medium-high, preferably an iron skillet or a comal, and add the 2 tablespoons of oil.
Add the peppers and when they're blistered on one side add the onions to the skillet if using any. Try to arrange the onions evenly on the skillet.
Rotate the chiles until all sides are blistered. Meanwhile, continue to sauté the onions until soft & brown.
Remove from heat and add your preferred condiment (soy sauce, Worcestershire or maggi seasoning) and lime juice.
Served while hot or at room temperature.
Video
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Nutrition
Serving: 1pepper | Calories: 50kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 890mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
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