I admit that I took eleven years of Spanish class, so I can quickly bust out the title of this recipe known as chiles toreados. Translated to English, it simply means roasted jalapeÃ±os, but not just any roasted jalapeÃ±o pepper in my opinion. I first noticed these roasted jalapeÃ±o peppers while dining at the counter at the El Rey supermercado in Milwaukee, Wisconsin. The 35th and Burnham location. What quickly caught my attention was not the cook flipping a whole lot of tortillas and chopping meat on the flat top surface, it was the bowl of these delicious looking peppers. I noticed some of the older male, locales if you will, would go to the bowl, grab one, and place it on their plate, all while taking little bites of them while they were eating their food. I decided to do the same, and what I got out of it was this extremely delicious roasted pepper, almost like no other that I have ever had, that packed a bunch of heat. I fell in love with them, and quickly inspected them as I knew I was going to make these at home.
Lets get started.
Ingredients: [Print this Recipe]
- 4 whole jalapeÃ±oÂ peppers, large and firm, stems removed
- 1 tbsp canola oil, to lightly coat the peppers
- 1 1/2 tsp sea salt
- Heavy cast iron skillet
That is it. Three ingredients that when combined, will knock your socks off. Let me also state that these peppers can be hot, so if you are into the hot food, this is great. Remember, the seeds are in there, but if you eat around the edges, you should be just fine.
Begin by adding the peppers to a mixing bowl. Add in the oil, and mix around until you know all of the peppers have been coated with the oil.
Add these to a cast iron skillet, and heat on medium to medium-high heat. As the skillet comes to temperature, begin moving the peppers around in the skillet, making sure all of the sides become roasted. This should take anywhere for 8-12 minutes for them to roast.
As soon as the peppers are fully roasted, carefully move them to the mixing bowl and shower them with the salt, gently mixing. Add them to a serving bowl and have your guests (that like hot and spicy) add one to their plate. You simply eat them whole, starting with the smaller tip, and eating your way down. Â These can be served alongside just about anything, and they go perfect if you and your friends are drinking beer.
The flavor, although mildly spicy in my opinion, is really amazing. Something about the salt and the roasted flavor of the chile really get the meal going. Simple, fun, and delicious. What could anyone else ask for? Enjoy.
I love these! And now, thankfully, I know the name to go along with them. So simple, so delicious. Thanks for sharing!
Friends brought us a bag of fresh jalapeÃ±o peppers tonight and I made up a batch of these. They were a big hit. Thanks for adding the print link.
I love chiles toreados, and they are a secret item at any real Mexican restaurant. There are many ways to make them, either on a grill, cast iron skillet, toaster oven, or deep fried. I like mine finished off with a little olive oil, Lowery’s seasoned salt, and lime juice. And if you like hot jalapenos, find the ones that look old with ‘woody’ lines, or ones that are starting to turn red.
Finally found the recipe I was looking for. My husband and I live these!
Thank you for this! I have been searching for this recipe since I had these in a small Tucson Mom & Pop!
No problem, Celeste. Glad you found a recipe, plus they are way too easy to make.
I first tried these in a little Mexican restaurant in Chicago. Just made them at home following this simple recipe. Love them!
Thank you for this quick recipe.
I have an electric stove and can’t grill over an open flame. Searing the jalapenos in my cast iron griddle was perfect. They are delicious. Spicy and warm and salty. Super easy too.
That’s great, Lisa! Love those chiles, and you are right… spicy, and salty. They hit the spot, especially with rice, beans, tortillas, or simply by themselves. Enjoy, and thanks for trying them out.
Love El Rey! Trying this tonight, but on the grill. 🙂
My wife and I have been enjoying this dish for years!
I have different recipes as well. With just the Jalapenos, crack salt at the end of the fry ( Himalayan or Sea Salt work best!). If possible, cook outside, as the fumes can be very strong.
We also enjoy the Jalapeno, Serrano and red chili pepper mix with a couple fresh onions, sliced. At the end of the fry, we have a mixture of soy sauce ( 1/4 cup), Worcestershire sauce and a touch of garlic. Cook into the mix and serve “saucy”.
A local Mexican restaurant serves these as well, and I can’t resist ordering them each time. Sometimes they are very mild, other times they have a monster kick. Almost seems as if roasting them enhances the heat. It absolutely enhances the flavor. An alternative is to mix in Lowry’s seasoning with the salt sprinkled on at the end to give it a really robust flavor.
Traditionally made with serrano chiles — which I highly recommend for a much improved flavor!
1st time I had these was at 3 Margaritas in Longmont, CO, many years ago… I have no idea what I ordered but I was hooked on the toreados . Now I make them at home and offered them on the side when I had a small diner..
Tasty, tasty,tasty. I would get these at this taco truck in my small town. Recently, I decided to give them a go. I bought four and followed the recipe. They are remarkable! So good.