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