Chiles toreados
This post and recipe are part of a compensated campaign in collaboration with Kikkoman and Latina Bloggers Connect.
Chiles toreados are a dish that you’ll commonly find in taquerías in Mexico.
They’re usually made with serrano or jalapeño chiles that are sautéed in oil until the chiles are blistered. There are many different ways to make chiles toreados—some people use the chiles alone, but I like to cook onions with them too. There are also a variety of ways to make the sauce, which is part of the beauty of this recipe. There’s no wrong way to make them; it’s just a matter of personal taste.
Rather than cook the chiles in vegetable oil, I’ve opted for a slightly healthier method by using coconut oil spray to cut down on the amount of oil used. No need to worry about your chiles tasting like coconut, though—the taste won’t infuse into the chiles.
This dish can be served as an appetizer or as an accompaniment to tacos of your choice. Chiles toreados are also naturally vegan-friendly!…
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