Posted on Leave a comment

Chiles Torreados Recipe in English| SMDanolfood blog

SMDanolfood ChilesTorreado

Chiles Torreados Recipe in English

Chiles Torreados is a compliment to delicious tacos. It is commonly served in taquerias with carne asada, but this side dish goes well with about anything.

The highlight of this recipe is the charring of the peppers. “Chiles Torreados “refers to angering the chiles so they become more spicier, with the techniques of smashing the chiles to burst the seeds and oil for heat.

The spiciness is a preference. Jalapenos and serranos are traditional in Mexico.

You can make these chiles with mild jalapenos or habaneros/serranos for some kick.

“Torrear” in Spanish means “to fight with bulls”. Don’t be scared, take a challenge!.

Chiles Torreados adds the southwestern flavor to the kitchen. I am proud of my roots and where I came from. It really is one of my favorite foods to make.

The recipe differs from the region. Some regions in California add spices and herbs, some people instead of using soy sauce they use Worcestershire sauce or  they use oyster sauce. That really is innovating the recipe to fusion foods. Or if you a home cook you can make Chiles Torreados anyway you want. I heard of a dish that has red pepper flakes i think that gives the dish good color.

With Chiles torreados, you experiment with different recipes, but the chiles have to have good flavor and texture.

Some Roast the chiles and peel the skin so they are soft with the onions. Or you can leave the blisters on for a smoky flavor

It is very simple to make like I said the most important part is the texture of the chiles do not burn the chiles. The recipe varies but here’s my simple recipe.

Chiles Torreados Recipe

Yield: 4 servings


1 large white onion, sliced

4 Serrano Chiles, (Washed)

4 Jalapeno chiles, (washed)

¼ cup of Soy sauce

2 tbsp of lime juice

2 tbsp of vegetable oil

Salt if needed


1 Heat a medium-sized cast iron skillet med-high heat. add the vegetable oil. Roll the chiles with light pressure with your hands to open seeds and juices.

2 Add the chiles, char on all sides rolling in the pan to get all sides.

3 Add the white onion and caramelize for 10 min.

4 Combine Lime juice and soy sauce to deglaze the bottom of the pan.

5 Let the lime and soy sauce reduce just a bit.

6 Serve.

Pay close attention when charring, the popping of the chile, the aroma, and the blistering of the chiles.

Some recipes char the chiles without oil then add to the sauteing onions. It is up to you how you want to build the flavor but make sure to season to taste.

Take a look at my last post to refer to salting foods here.

In conclusion, Chiles Torreados is a good addition to any meal. Try it out it is delicious.

I hope you enjoy Chiles Torreados recipe in English.


Posted on Leave a comment

Salt in the kitchen |SMDanolfood

Salt SMDanolfood

Salt in the kitchen

Most home cooks do not understand the difference of salt or the proper way to season food is one of the most important things to know. Sodium chloride is the main component in salt but there are different textures and densities that affect the dish.

Salt is the best flavor and has vitamin/ minerals for human consumption but too much in a diet is bad for your health. Salt has been on this earth for hundreds of years. It was used as payment in historic times.

Many Chefs keep a bowl of salt in the kitchen on the counter at all times. To properly season food taste the food before adding because you can not take away the salt after you add it. More salt can be added but too much can not be removed.

Make sure to continuously taste the food for depth of flavor add salt one pinch at a time meaning 3 fingers.(Thumb, Index, and the middle finger)

In Asian cuisine, cooks use Tamari/ Soy sauce and even fish sauce in place of salt. In many recipes, the phrase “salt to taste” means salt the food to your preference.

The cook should know how to balance flavor and cook the food as it is intended. Salt balances bitterness, sourness, and sweetness. Consider salting food early in cooking, and taste as it cooks. Some cooks prefer to salt at the end.

Kosher salt Can be used before, during, or after cooking as a finishing technique like extra virgin olive oil. Kosher salt is made up of large flakes; It adds big crystals of salt texture to the surface. It is less refined than table salt; Keep that important fact in mind cooking for your loved ones. Using Kosher salt is less risk of over salting because it is the least dense.

Table salt is processed industrially to be evenly shaped crystals which makes it dense and easy to over salt a meal. It is mined from underground salt deposits. The fineness of table salt makes it harder to spread an even coat. Many use the technique of salting at eye level with this salt. Use this salt to season pasta water.

Sea salt is the least process; mostly harvested in hot, dry, Mediterranean climates.Sea salt retains the natural minerals of the ocean as it is harvested. Sea salt is evaporated sea water. It is more expensive than any other salt.

Iodized salt is commonly used in North America, the iodine added has no effect on the salt’s flavor. It is added to provide the nutrient iodine to people diet.

Specialty salts are mined from the earth with the presence of iron and copper. And blends of spices. Black salt is used in Indian cuisine, the salt gives a dark color and sulfurous taste.

Different salts have different grinds, do your homework and experiment with different brands and types. The taste of salt is the same, the density is what determines the strength.

Salt draws out the moisture in food, So it is useful when you want to sweat onions or carmelize vegetables also for sauteing.

Salt is a natural preservative; Many disease-causing microbes that can spoil food need moisture to grow(FATTOM). They are unable to grow in the presence of salt.

When salt is mixed with water it is called a brine. Salt brines dehydrate bacterial cells and inhibits the development of bacterial growth making it longer to spoil food. Soaking food in heavily salted water is used to preserve and flavor the food. Pickling is a form of brining; it takes longer to penetrate vegetable as they have 2 cell walls to tackle.

Salt creates texture in food when making yeast bread, the amount of salt affects the rate of yeast fermentation and gluten development.

Salt also has an effect on gelatinization in protein in cheese production and processed meat. Salt affects the color of ham, and sausages, hot dogs, and other charcuterie.

Salt is a good scouring agent; Use it as an alternative in housekeeping chores in the house. For cleaning any salt works, Mix dish soap, baking soda, and plenty of salt to make a paste to clean appliances, kitchenware, and porcelain.

Too much salt in a meal makes it unedible. Imagine someone pranking you with loosening the salt container lid, That would ruin the meal. Salt is the most important ingredient in a chef’s cabinet. It is used to enhance natural flavors. 

Thank you for reading Salt in the kitchen
Posted on 2 Comments

How to cook the perfect chicken in the pan. | Is your chicken dry?

How to cook the perfect chicken in the pan

Make sure, Take your time, quality cooking shows with chicken. Cut and prepare chicken portion size not too thin but not too thick. Cuts are should be identical. You want to make the bite tasty with flavor if being served with a soup or rice dishes.

Fat is flavor so even if your chicken turns out dry, fat can rescue the chicken. The typical rescue is a pan gravy from the fat that rendered out in the pan. The chicken should be seasoned.

Use a heavy bottom pan it is slightly more dense than a regular skillet and does a better job at distributing heat. Use slow and gentle heat no more than medium heat….watch the oil in the pan.!

When the sides and edges of the chicken turns white with the middle still pink is a good time to flip and cook the other side..If you want to impress a chef and cook the perfect chicken breast. “The goal is to not to overcook the chicken but we want them safe to eat.” Salmonella is no joke.. those parasites are waiting for you..

If you cannot tell if the chicken is properly cooked by sight poke the chicken with something dull.Check to see if there is resistance, or if it springs back after you press on it.Checking the temperature with the thermometer is most accurate so if you cannot tell don’t be lazy do it properly, check the thickest part (with your thermometer). -This is my first blogpost.

click here for my blog site

How to cook perfect chicken in the pan

Practice cooking chicken to become a good cook.