Chiles Toreados Food

CHILES TOREADOS

Chiles Toreados image

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

Ingredients

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

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.

CHILES TOREADOS: FRIED CHILES WITH LIME-SOY SAUCE

Chiles Toreados: Fried Chiles with Lime-Soy Sauce image

Provided by Marcela Valladolid

Categories side-dish

Time 3h20m

Yield 4 cups

Number Of Ingredients 5

Ingredients

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

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.

CHILES TOREADOS

Chiles Toreados image

Provided by Marcela Valladolid

Time 3h10m

Yield 1 pound

Number Of Ingredients 5

Ingredients

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

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.

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Gently press down the peppers with your hand or with a spoon, in a rolling movement. This step will release the flavor and heat from the seeds and veins of the peppers.
Heat the oil in a medium-size skillet over medium-high heat. Wait until the oil is hot and add the peppers (and spring onions if using) and let them fry, turning frequently until they form light golden blisters on their skins. (Do not let them burn because they will develop a bitter taste.) In about 4 to 5 minutes they will be ready.
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