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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

Ingredients

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

Procedure

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. -SMDanolfood.com

 

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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 SMDanolfood.com

How to cook perfect chicken in the pan

Practice cooking chicken to become a good cook.