Chiles Toreados
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!
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INGREDIENTS
Nutrition- 12 -16hot peppers (either serranos or jalapenos are best)
- vegetable oil (for rubbing chilis)
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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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