Chiles Toreados
Here's an easy way to make a quick batch of Chiles Toreados! Soy sauce will enhance their flavor, but if I'm loading them up with fixings I will sometimes skip the soy sauce and just fry them up in lard.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 lb. jalapeno peppers (approx. 6-7 medium-sized)
- 1/2 onion
- 1 tablespoon lard (or oil)
- juice of 2 limes
- 1 tablespoon soy sauce (optional)
- 1/8 teaspoon salt (plus more to taste)
- 6 tostada shells
- refried beans
- Queso Fresco
- freshly chopped cilantro
- squeeze of lime
Instructions
- 1
Give the jalapenos a good rinse. I usually leave the stems on when I cook them, but you can de-stem them if you want. I also usually dry them off to reduce splattering. Thinly slice half an onion.
- 2
Heat up a tablespoon of lard (or oil) in a skillet over medium heat. Add the jalapenos and give them a good blistering on all sides. I find it easiest to use tongs. Once they've been cooking for 5-7 minutes you can add the sliced onion. Continue cooking until the jalapenos are fully blistered and the onions are starting to brown.
- 3
Add the juice of 2 limes along with 1 tablespoon of soy sauce (optional). If skipping the soy sauce you can add 1/8 teaspoon salt and taste from there. Combine well and remove from the heat, serving immediately.
- 4
If you want to make the tostadas, start by warming up the tostada shells. I baked my own in the oven. Then add a layer of refried beans, sliced Chiles Toreados along with some onions, Queso Fresco, freshly chopped cilantro, and a squeeze of lime.
- 5
Store leftover Chiles Toreados in the fridge where they'll keep for a few days. To reheat, simply add them to a skillet along with a glug of oil and cook until warm.