Chiles Toreados

In Spicy Side Dishes by Mark MaskerLeave a Comment

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Chileheads in Mexico go beyond salsa. Most restaurants in Mexico will offer free of charge at your request Chiles Toreados, which are serranos sofritos (sautéed in vegetable oil until dark) drenched in lime juice and soy sauce.

Serranos Toreados
Chiles Toreados
Print Recipe
Heat Scale: Hot
Servings
6 servings
Servings
6 servings
Serranos Toreados
Chiles Toreados
Print Recipe
Heat Scale: Hot
Servings
6 servings
Servings
6 servings
Instructions
  1. Sautée the serranos in oil until they're dark. They will blister. Keep them whole—seeds and veins—and do not remove the burnt skin.
  2. Place them in a small bowl that contains the rest of the ingredients. Once cold they will shrink and wrinkle.
  3. While enjoying any food, hold one of the serranos by the stem and chew on it to your liking. That’s flavor!
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

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