Best Chiles Toreados Recipes

CHILES TOREADOS: FRIED CHILES WITH LIME-SOY SAUCE

Steps:

• Pour enough vegetable oil in a medium heavy saucepan to come halfway up the sides of the pan. Heat the oil until a deep-fry thermometer inserted in the oil registers 350 degrees F. Working in batches, fry the chiles until golden, about 4 minutes. Transfer to paper towels to drain.
• Mix the lime juice, soy sauce and oyster sauce in a medium bowl. Add the warm chiles and toss to combine. Chill until very cold, about 3 hours.
• The chiles will keep in the refrigerator for up to 1 week.

CHILES TOREADOS

Steps:

• Mix the lime juice, soy sauce and oyster sauce in a bowl; set aside. Pour the vegetable oil into a skillet to come halfway up the sides. Heat the oil over medium-high heat until a deep-fry thermometer reads 350 degrees F. Working in batches, fry the chiles until golden, about 4 minutes. Drain on paper towels. Add the warm chiles to the lime juice mixture and toss. Chill at least 3 hours.

CHILES TOREADOS

Steps:

• Preheat a comal, griddle, or small cast iron skillet over medium high heat (these may also be grilled outdoors, just adjust cooking time accordingly for more intense heat).
• Slightly flatten whole chiles (the side of a large knife or cleaver works well). Rub each chile with a thin coat of oil, then roast them on the preheated pan for about 10 to 15 minutes, or until they begin to blister and char (turning occasionally).
• Remove roasted chiles to a serving dish. Sprinkle with coarse salt to taste, and squeeze lime wedges over chiles (if using).
• Serve as a bar snack, or as an accompaniment to grilled meats.

CHILES TOREADOS

Steps:

• Begin by adding the peppers to a mixing bowl. Add in the oil, and mix around until you know all of the peppers have been coated with the oil. Add these to a cast iron skillet, and heat on medium to medium-high heat. As the skillet comes to temperature, begin moving the peppers around in the skillet, making sure all of the sides become roasted. This should take anywhere for 8-12 minutes for them to roast. As soon as the peppers are fully roasted, carefully move them to the mixing bowl and shower them with the salt, gently mixing. Add them to a serving bowl and have your guests (that like hot and spicy) add one to their plate. You simply eat them whole, starting with the smaller tip, and eating your way down. These can be served alongside just about anything, and they go perfect if you and your friends are drinking beer.

CHILES TOREADOS RECIPE

Steps:

• Gently press down the peppers with your hand or with a spoon, in a rolling movement. This step will release the flavor and heat from the seeds and veins of the peppers.
• Heat the oil in a medium-size skillet over medium-high heat. Wait until the oil is hot and add the peppers (and spring onions if using) and let them fry, turning frequently until they form light golden blisters on their skins. (Do not let them burn because they will develop a bitter taste.) In about 4 to 5 minutes they will be ready.
• Remove them from skillet and place them in a serving bowl; add the lime juice and season with salt. If you want to add soy sauce, sprinkle a few drops to the lime juice and stir before adding it to the peppers (avoid the salt because the soy sauce is already salty). Serve warm or at room temperature.
• Recipe Notes
• If you want to add spring onions, add 6 spring onions when preparing the peppers.
• You can also make a small incision with a sharp knife to the peppers to avoid them from bursting while cooking.