Chiles toreados (roasted jalapeno chiles) recipe

June 24, 10:45 AMChicago Mexican Food ExaminerAmy Hernandez

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Chiles Toreados

Chiles toreados (roasted jalapeño chiles) are eaten with just about anything that needs a spicy pick-me-up.  They typically accompany foods such as roasted meats, tacos, enfrijoladas (tortillas smothered in refried beans), egg dishes, and other things that may not already be served with some source of chile (such as a salsa).  They are also used in some parts of Mexico as a salty snack at bars to encourage patrons to drink more. 

Although these are general serving guidelines, there will always be exceptions to the rules based on personal preference.  With only a few ingredients and simple preparation, chiles toreados is another great starter recipe for those interested in becoming Mexican food do-it-yourselfers.

Chiles Toreados

Ingredients:

• 6 large hot jalapeño chiles, whole

• 1 tsp oil (just enough to aid in blistering the chiles)

• generous salt

Directions:

Heat comal or heavy bottomed skillet to medium high heat and add oil.  When oil is hot, carefully add whole jalapeño chiles.  Turn chiles constantly so that the skin is blistered on all sides and the flesh is evenly roasted.  Use caution as chiles have a high moisture content and tend to cause the oil to splatter. Roast chiles for 5 -10 minutes, or until they are completely blistered and have softened slightly.  Remove chiles to a plate with a paper towel to drain any excess oil . Salt generously.  Serve immediately for best flavor.  Chiles can be kept for several days in a well-sealed plastic bag in the refrigerator.

More Summer Cookbook recipes from the Chicago Mexican Food Examiner:

Licuado de mamey
Tacos de lomo encebollado
Torta de jamon

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