Chiles Toreados

This post may feature affiliate links. Please read our disclosure policy.

Chiles toreados are a spicy, savory, and versatile recipe used to pack heat and flavor into all of your favorite meals. Blistered serrano chiles are paired with sweet caramelized onions and umami-rich soy sauce, creating an unforgettable combination.

💚 Why you’ll love this recipe

• Spicy: If you’re a spice lover, you won’t be able to get enough of this combo.
• Quick & easy: This recipe just takes just a few minutes to make and can kept on hand in the fridge until you need it.
• Versatile: Chiles toreados can be paired with virtually any dish, from breakfast casseroles to tacos al pastor.
• Traditional: Try making a traditional Mexican recipe to infuse new flavors into your kitchen.

If you love chiles toreados, you should really check out our pickled jalapeños, quick-pickled onions, mango chamoy, and adobo sauce.

🌶️ What are chiles toreados?

Chiles toreados are a classic Mexican side dish with blistered chiles, caramelized onions, and a touch of soy sauce. You can find a bowl of these beauties in almost any taquería around the country, just waiting for spice lovers to put them on their tacos.

This recipe is incredibly simple to make, starting with pan-frying jalapeños or serranos until they’re blackened and blistered. To balance out the spice, the chiles are combined with caramelized onions. The result is smoky, spicy, and slightly sweet with a crisp yet tender texture.

We recommend serving chiles toreados with just about anything, from tacos to a tofu scramble for breakfast. Whichever way you serve them, don’t forget to pour yourself a tall glass of water first!

🛒 Ingredients & substitutions

• Serrano chiles: Although you can use any type of spicy pepper in chiles toreados, serranos are our favorite. However, jalapeños will provide a milder spice.
• Olive oil: Used for sautéing. You can substitute olive oil with other vegetable oils like avocado, sunflower, safflower, or canola oil if you prefer.
• Onion: Add a slight crunch and intense sweetness that balances the spice of the serranos. White or yellow onions are our first choice, but red onions also work.
• Garlic: Brings a savory depth of flavor. Garlic powder can be used in a pinch.
• Lime juice: Offers a slightly sweet, tart, and acidic element that brightens the dish. Lemon juice will work as well, but the flavor will vary.
• Soy sauce: Imparts saltiness and umami. If you’re sensitive to gluten, tamari or liquid aminos are gluten-free alternatives.
• Sea salt: Go easy on the salt at first, since soy sauce is already quite salty.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make chiles toreados

Step 1: Blister the chiles

Preheat a cast-iron skillet over medium. While you’re waiting, lightly roll the chiles to release some spicy flavor from the seeds and veins. Add the chiles to the hot skillet and cook them until you see blisters forming on all sides.

Step 2: Sauté the onions

Remove the chiles from the skillet, then sauté the onions with the olive oil until they’re slightly browned. 

Step 3: Add the finishing touches

Add the minced garlic and chiles back in and continue cooking for another few minutes. Lastly, mix in the lime juice, soy sauce, and salt to taste. Happy eating!

If you have questions about this chiles toreados recipe, check out our FAQs or leave a comment down below!

🥗 How to serve chiles toreados

With their smoky flavor and spicy kick, chiles toreados make a versatile companion to a variety of Mexican and Tex-Mex dishes. Here’s how to elevate your meals with this fiery side:

• Tacos: Incorporate them as a topping on vegan birria tacos, vegan chorizo tacos, jackfruit carnitas tacos, and more.
• Quesadillas: Place a few sliced chiles toreados inside a quesadilla before grilling it.
• Tofu scrambles: Mix them into your morning scramble for a punch of flavor.
• Chili: Float a couple of these chiles on top of a bowl of vegan chili to enhance its depth and spiciness.
• Salads: Dice them up and sprinkle over a taco salad for a burst of heat.
• Sandwiches and burgers: Incorporate thinly sliced chiles toreados for an extra layer of zest and kick.

🌡️ Storage & reheating

If you have leftover chiles toreados, here’s what to do:

• Fridge: Once cooled, store the leftover chiles in an airtight container for up to 5-6 days in the refrigerator.
• Freezer: We don’t recommend freezing this recipe because the texture of the chiles changes too much once thawed.
• Reheating: You can enjoy chiles toreados at room temperature if you leave them out for 20-30 minutes before serving. Alternatively, pan-fry everything with a little oil until hot. Avoid the microwave as it tends to make the chiles soggy.

♻️ Variations

• Soy-Free: Replace soy sauce with coconut aminos for a soy-free version.
• Zesty: Mix in some lime or lemon zest for a citrusy punch.
• Herbaceous: Incorporate fresh cilantro or parsley at the end.
• Tangy twist: Replace the lime juice with apple cider vinegar for extra acidity.
• Sesame: Add a drizzle of sesame oil and a sprinkle of sesame seeds.
• Extra smoky: Incorporate a dash of smoked paprika.
• Sweet heat: Add a splash of agave or maple syrup to tame the heat.

🧑‍🍳 Top tips

• Char the chiles: Ensure serrano peppers are evenly charred for the best results.
• Cook the onion: Caramelization brings out the onion’s natural sweetness, which helps balance the heat from the chiles.
• Cast-iron skillet: Cast iron creates even heat distribution and optimal charring. If possible, cook this recipe in a cast-iron skillet.
• Use fresh lime: Always opt for freshly squeezed lime juice over bottled.
• Garlic timing: Add the garlic after onions have lightly browned to prevent burning.
• Add the soy slowly: Gradually adding the soy sauce will prevent over-salting.
• Safety: Always wash your hands after handling chilies to avoid accidental burns.

💬 FAQ

🍴 More spicy recipes

If you love spicy foods like chiles toreados, you need to try some more spicy recipes like these:

• Pambazos: A fusion of flavors and textures served on a chile-soaked bun.
• Enchiladas Potosinas: Chile-infused dough wrapped around queso and spicy salsa.
• Peanut Noodles: Quick, easy, and flavor-packed noodles in a spicy peanut sauce. 
• Vegan Thai Red Curry: Cubed tofu in a spicy coconut-based broth.

Note: We’ve updated this post to include new information and helpful tips about the recipe.