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soy sauce

Chiles toreados

176 · Jul 21, 2014 · 5 Comments

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.

Chiles toreados recipe from theothersideofthetortilla.com made with serrano chiles, onion, lime juice and Kikkoman soy sauce

This post and recipe are part of a compensated campaign in collaboration with Kikkoman and Latina Bloggers Connect.

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!

Chiles toreados recipe from theothersideofthetortilla.com made with serrano chiles, onion, lime juice and Kikkoman soy sauce

I’ve eaten this spicy, salty side dish in both hole in the wall and upscale taco joints and the taste varies slightly from place to place. Some cooks like to add oyster sauce for a little umami flavor, but I prefer to keep mine classic with just lime juice and soy sauce. Kikkoman soy sauce is a versatile ingredient that can be used to cook many different types of cuisines. In Mexico, you’ll also often see chiles toreados served in sushi bars and restaurants, as it’s a perfect pairing for dipping rolls, similar to the spicy mixture of soy sauce and wasabi paste that is traditionally used in Japanese cuisine.

This particular dish is most commonly made with regular soy sauce, but if you’re trying to keep your sodium intake down, you can substitute Kikkoman low-sodium soy sauce or even the lime ponzu for a lighter, less salty flavor. I typically use the low-sodium Kikkoman soy sauce in my kitchen. If you want to make the dish spicy, use serrano chiles (and if you like it REALLY spicy, add another chile or two); if you want to make it less spicy, substitute jalapeño chiles for the serrano chiles.

Chiles toreados recipe from theothersideofthetortilla.com made with serrano chiles, onion, lime juice and Kikkoman soy sauce
Print

Chiles toreados

Prep 5 mins

Cook 15 mins

Total 20 mins

Author Maura Wall Hernandez

Yield 2-3 servings

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.

Ingredients

  • 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

Instructions

  1. Spray pan with non-stick cooking spray or coconut oil spray and preheat the pan over medium heat for two minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from heat and transfer to a glass or ceramic bowl and allow to come to room temperature before serving. 

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Cuisine Mexican

 

Here’s a video I made of this recipe at the Kikkoman test kitchen after I won a contest and was invited to Kikkoman headquarters in San Francisco in September 2014:

Check out more recipes using Kikkoman soy sauce and other products on the Kikkoman Sabor website.

Most Popular, Recipe, Snacks, Sponsored, Vegetarian/Vegetariano cebolla, chile serrano, Kikkoman, onion, salsa de soya, soy sauce, vegan

Cebollitas

64 · Jun 20, 2011 · 22 Comments

How to make Mexican cebollitas on the grill. These onions are a staple side dish at any Mexican barbecue! In English, these onions are known as spring onions, and in Spanish, they're called cebollas or cebollitas cambray. Recipe via theothersideofthetortilla.comAt any parrillada, you can count on one side dish being the same, no matter what kind of meats are chosen for the main dish: cebollitas.

I love grilling. The smell of the charcoal, the crackling sound of the fire roasting the food and the anticipation of what’s about to land on my plate. And whenever we grill in Mexico, my suegro (father-in-law) is the king of the barbecue.

This dish is so simple and easy (and almost totally impossible to mess up even if you’re not a grilling pro), it’s the single dish that most reminds me of a Sunday parrillada in Mexico.

RELATED RECIPE: Calabacitas con elote

You can add as much or as little lime juice and salsa Maggi, a Worcestershire-style seasoning sauce, or soy sauce as you like – it all depends on your taste buds. The Maggi sold in the U.S. doesn’t taste the same as salsa Maggi sold in Mexico, so I sometimes substitute soy sauce.

Not only is this dish often served at barbecues and family gatherings, you can also often find them at little street food stands around Mexico. I especially love to pair this side dish with tacos de rib eye and my Mexican chimichurri-marinated flank steak….

Read More

Recipe, side dishes, Snacks, Street food, Vegetarian/Vegetariano cebolla, cebollitas, grilling, lime, limón, parrilla, parrillada, salsa de soya, salsa Maggi, soy sauce

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Hi, I'm Maura Hernández. Welcome to my kitchen! I'm an award-winning food and travel blogger, recipe developer, and former journalist sharing my passion for all things Mexico. Married to a Chilango, I've traveled Mexico extensively over the last 12+ years. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico! READ MORE

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