Chiles Toreados - Roasted Hot Peppers
Recipe: #8865
April 03, 2013
Categories: Appetizers, Peppers, Mexican, South American, Southwest, Cinco de Mayo, Grilling (Outdoor), Gluten-Free No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, more
"These are really quite tasty and make a wonderful appetizer or condiment to go with Mexican foods."
Original is 6 servings
Ingredients
Step by Step Method
Step 1
Heat a comal/griddle or cast iron skillet until it is hot.
Step 2
Place chiles whole on the comal, and turn as they blacken, cooking for about 5 to 10 minutes or until they get charred all over.
Step 3
Place in a bowl and drizzle with olive oil and sprinkle with coarse salt.
Tips
- Have adequate ventilation as roasting chiles produces smoke.
- You can always do this outdoors on the grill, with or without the comal.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Fresno chiles can be found in most grocery stores and come in both red and green varieties.
- When selecting the chiles, choose those that are firm and unblemished.
- Substitute 6 habanero chiles for fresno chiles. The benefit of this substitution is that habanero chiles are significantly hotter than fresno chiles, so the dish will have a spicier flavor.
- Substitute coconut oil for extra virgin olive oil. The benefit of this substitution is that coconut oil has a higher smoke point than olive oil, so it can be heated to a higher temperature without burning, making it better for cooking the chiles.
Chiles Toreados with Lime Heat a comal/griddle or cast iron skillet until it is hot. Place chiles whole on the comal, and turn as they blacken, cooking for about 5 to 10 minutes or until they get charred all over. Place in a bowl and drizzle with olive oil, sprinkle with coarse salt, and squeeze fresh lime juice over the top. Serve warm.
Chiles Toreados with Orange Heat a comal/griddle or cast iron skillet until it is hot. Place chiles whole on the comal, and turn as they blacken, cooking for about 5 to 10 minutes or until they get charred all over. Place in a bowl and drizzle with olive oil, sprinkle with coarse salt, and squeeze fresh orange juice over the top. Serve warm.
Chorizo con Papas: This classic Mexican dish of chorizo and potatoes is the perfect accompaniment to the roasted hot peppers. The smoky, spicy flavors of the chorizo pair perfectly with the smoky, spicy flavors of the peppers, and the potatoes provide a nice balance. Plus, it's an easy dish to make and can be served as an appetizer or a side dish.
Frijoles Refritos: This traditional Mexican side dish of refried beans is the perfect complement to the chorizo and potatoes. The creamy, savory flavor of the beans pairs nicely with the smoky and spicy flavors of the chorizo, while the potatoes provide a nice balance. Plus, it's an easy dish to make and can be served as a side dish or a main course.
FAQ
Q: How long should I cook the chiles?
A: About 5 to 10 minutes, or until they are charred all over.
Q: What type of chiles should I use?
A: It depends on the dish you are preparing. For a milder flavor, use poblano or Anaheim chiles. For a spicier flavor, use jalapeño or serrano chiles.
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Fun facts:
The chiles used in this recipe, fresno chiles, are named after the city of Fresno, California, which is known for its large Mexican-American population.
This recipe is a traditional Mexican dish, and it is believed that it was served to the Aztec Emperor Montezuma when he was visited by the Spanish conquistadors in the 16th century.