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–+ servings
Chiles toreados in a cast iron pan.

Spicy Chiles Toreados

Justine Drosdovech
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.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course How-to, Side Dish
Cuisine Mexican, Vegan
Servings 8 servings
Calories 26 kcal

Equipment

  • Chef's knife
  • Cutting board
  • Cast-iron skillet

Ingredients
 

US Customary - Metric
  • 8-12 serrano chiles
  • 1 tablespoon olive oil
  • 1 small onion, thinly sliced
  • 1 clove garlic, minced
  • ½ lime, juiced
  • 2 tablespoons soy sauce
  • Sea salt to taste

Instructions
 

  • Preheat a cast-iron skillet over medium. In the meantime, lightly roll the chiles to release some spicy flavor from the seeds and veins.
  • Add the chiles to the hot skillet and cook them for about 5-6 minutes or until you see blisters forming on all sides. Make sure to stir them frequently so each side cooks evenly. Transfer the chiles to a bowl.
  • Add 1 tablespoon of olive oil. Once hot, sauté the onions for 4 minutes until they're translucent and slightly browned. Add the minced garlic and chiles back in.
  • Continue cooking for another 2-3 minutes, or until the onions are caramelized to your liking. Lastly, mix in the lime juice, soy sauce, and salt.
  • Serve your chiles toreados immediately, at room temperature, or chilled with tacos, toast, quesadillas, tofu scramble, etc. Happy eating!

Video

Notes

  • 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.
  • Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 26kcal | Carbohydrates: 2.2g | Protein: 0.8g | Fat: 1.8g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 252.7mg | Potassium: 51.6mg | Fiber: 0.5g | Sugar: 0.9g | Vitamin A: 57.5IU | Vitamin C: 4.4mg | Calcium: 5.7mg | Iron: 0.2mg
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