Chiles Toreados Recipe: How to Make Blistered Jalapeno Peppers at Home by Donna John
A local Mexican restaurant turned me on to toreados, which are blistered jalapenos. According to TheFoodChannel.com, the term toreados comes from the action of cooking the peppers until brown and blistered all over. Toreados are addictive. My order of toreados goes into the queso, then is added to my tacos and the leftovers are boxed up and cooked in eggs the next morning. Toreados are easy to make at home.
- jalapenos, sliced into rounds
- salt or soy sauce (optional)
Here’s how to make them:
- Heat about 1/4 inch of oil in a skillet over high heat.
- Add the sliced jalapenos and cook, stirring often, until blistered all over. Remove to paper towels to drain. Sprinkle with salt or a little soy sauce, if desired.
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