A classic Mexican taquería dish, chiles toreados are roasted serrano or jalapeño chiles, blister cooked with onion and marinated in a soy sauce and lime juice mixture.
Three 1/4 inch slices of white onion, cut in half moons and rings separated
7 serrano chiles, stems trimmed or cut off as close to the top as possible (I like to leave a little stem because they look nicer)
1/4 cup Kikkoman low sodium soy sauce
Juice of one lime
Spray pan with non-stick cooking spray or coconut oil spray and preheat the pan over medium heat for two minutes.
Add chiles and onions to the pan and cover with a lid. Cook for about 5 minutes, remove the lid and stir. Replace the lid and cook for another 5 minutes.
While the onions and chiles are cooking, in a measuring cup, mix 1/4 cup soy sauce and the fresh-squeezed juice of one lime. Stir to incorporate.
At this point your chiles should be blistering and charring nicely in the pan and splitting open slightly. Keep cooking them until they’re as blistered and charred as you like, but remove the onions if necessary so they don’t blacken completely and burn.
When the chiles are blistered and charred to your liking, add the onions back into the pan and pour the soy sauce and lime juice mixture into the pan. Cook for 2-3 minutes, stirring to coat the onion and chiles.
Remove from heat and transfer to a glass or ceramic bowl and allow to come to room temperature before serving.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe by The Other Side of the Tortilla at https://theothersideofthetortilla.com/2014/07/chiles-toreados-recipe/