Mexican
Vegan
SpicyChiles toreados
Blistered jalapeños with lime
Chiles toreados: blistered jalapeños with charred onion, lime and soy sauce, the taquería side
At taquerías in Mexico City and the carne asada stands of the north, a small dish of chiles toreados sits next to the tacos: whole jalapeños 'fought' in a hot pan until blistered and slumped, tossed with sweet charred onion, lime juice and a splash of soy sauce or seasoning sauce, a habit borrowed from Mexico's Chinese-Mexican cooks. Bite one between mouthfuls of taco or grilled steak. The common mistake is moving the chillies too much: they need to sit still on the heat to blister, or they steam and go grey. They are ready when the skins are blackened in patches and the chillies feel soft when squeezed. Soy sauce contains wheat; use tamari for a gluten-free version. Chef's tip: prick each chilli once with a knife tip before cooking so it doesn't burst and spit hot oil at you.
- Prep
- 5 min
- Cook
- 10 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 45 kcal
Ingredients
- 8 jalapeño chillieswhole, each pricked once
- 1 white onionthickly sliced into rings
- 1 tbsp sunflower oil
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1 pinch flaky salt
Shop this recipe on Amazon
What you'll need
Search Amazon for the rest
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
Method
0/4 doneStep 1: Heat 1 tbsp sunflower oil in a heavy frying pan or cast-iron pan over a medium-high heat until shimmering, about 2 minutes.
2 minStep 2: Add 8 jalapeño chillies and 1 white onion in one layer. Leave them alone for 2 minutes, then turn and repeat until the chillies are blistered black in patches and soft, 6–8 minutes in total.
8 minStep 3: Take the pan off the heat and add 2 tbsp lime juice and 1 tbsp soy sauce; they will sizzle. Toss to coat and sprinkle with 1 pinch flaky salt.
Step 4: Serve warm or at room temperature with tacos or grilled meat. They keep 3 days in the fridge.
Nutrition per serving
- Calories
- 45 kcal
- Protein
- 1 g
- Carbs
- 6 g
- Fat
- 3 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chiles toreados take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of white onion?
- 2 shallots per onion.
- What can I use instead of lime juice?
- Lemon juice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
TacachoMashed roasted green plantain balls
Tacacho is the breakfast of the Peruvian Amazon, from Tarapoto to Iquitos: green plantains roasted over coals, mashed with fat and salt and shaped into balls. There it comes with cecina (smoked pork) and is mashed with lard and crackling; this vegan tacacho uses good oil and a pinch of smoked paprika for the same savoury, smoky depth. The balls are dense, chewy and starchy, crisp at the edges where the plantain charred, and they are eaten hot with a fiery chilli sauce or alongside stews. Use plantains that are fully green and firm. Chef's tip: mash the plantains while they are still very hot; as green plantain cools its starch sets and it won't bind into a smooth ball.
Peruvian
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Nacho triangles (tortilla chips)
Home-made tortilla chips from a simple maize and wheat dough, rolled thin, cut into triangles and fried until crisp. They're lighter and fresher than packet chips. Serve them with salsa, sour cream dip or avocado dip, or use them for nachos.