Chiles Toreados

Recipe by Muffin Goddess
READY IN: 20mins
SERVES: 2-4
UNITS: US

INGREDIENTS

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

  • 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.
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