Mexican cuisine · Salads & Mezze

Chiles Toreados

Serrano chiles blistered in hot oil and tossed while still warm with soy sauce, lime and onion.

Ingredients · for 4 servings

• 12 serrano chiles
• 1 white onion
• 3 tbsp vegetable oil
• 3 tbsp light soy sauce
• 2 limes
• 1 tsp dried oregano
• 1/2 tsp coarse sea salt

Instructions

1. Wash the serrano chiles, pat thoroughly dry and pierce once with the tip of a knife so they don't burst in the pan.
2. Cut the onion into thick wedges and separate into individual layers.
3. Heat the vegetable oil in a pan until very hot and fry the chiles for 4–5 min., turning frequently, until the skin blisters all over and gets dark spots.
4. Add the onion layers and fry for another 2 min., until they brown at the edges but still have bite.
5. Remove the pan from the heat, gently roll the chiles between your fingers or with tongs – hence the name – and toss with soy sauce, the juice of one lime, oregano and sea salt.
6. Serve still warm in a small bowl with the remaining lime wedges as a side to tacos or grilled dishes.