Chiles Toreados Recipes

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CHILES TOREADOS

This is one of my hubby's favorite accompaniments with a meal at Acapulco's in Norwood, MA. I don't even think it's on the menu, but he's friends with the owner and a lot of the staff, so they make him all kinds of stuff that isn't on the menu. Silly-simple, but really good if you enjoy hot peppers. I'm posting this partly for safekeeping, partly because DH gets a kick out of me having recipes for pretty much everything he can think of!

Provided by Muffin Goddess

Categories     Peppers

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 4



Chiles Toreados image

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.

12 -16 hot peppers (either serranos or jalapenos are best)
vegetable oil (for rubbing chilis)
coarse salt (to taste)
lime wedge (optional)

CHILES TOREADOS: FRIED CHILES WITH LIME-SOY SAUCE

Provided by Marcela Valladolid

Categories     side-dish

Time 3h20m

Yield 4 cups

Number Of Ingredients 5



Chiles Toreados: Fried Chiles with Lime-Soy Sauce image

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.

Vegetable oil, for frying
2 pounds yellow chiles
1/2 cup fresh lime juice
1/2 cup soy sauce
2 tablespoons oyster sauce

CHILES TOREADOS

Provided by Marcela Valladolid

Time 3h10m

Yield 1 pound

Number Of Ingredients 5



Chiles Toreados image

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.

1/4 cup lime juice
1/4 cup soy sauce
2 tablespoons oyster sauce
Vegetable oil
1 pound fresh Anaheim or guero chiles

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