CHILES TOREADOS
This is one of my hubby's favorite accompaniments with a meal at Acapulco's in Norwood, MA. I don't even think it's on the menu, but he's friends with the owner and a lot of the staff, so they make him all kinds of stuff that isn't on the menu. Silly-simple, but really good if you enjoy hot peppers. I'm posting this partly for safekeeping, partly because DH gets a kick out of me having recipes for pretty much everything he can think of!
Provided by Muffin Goddess
Categories Peppers
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat a comal, griddle, or small cast iron skillet over medium high heat (these may also be grilled outdoors, just adjust cooking time accordingly for more intense heat).
- Slightly flatten whole chiles (the side of a large knife or cleaver works well). Rub each chile with a thin coat of oil, then roast them on the preheated pan for about 10 to 15 minutes, or until they begin to blister and char (turning occasionally).
- Remove roasted chiles to a serving dish. Sprinkle with coarse salt to taste, and squeeze lime wedges over chiles (if using).
- Serve as a bar snack, or as an accompaniment to grilled meats.
CHILES TOREADOS: FRIED CHILES WITH LIME-SOY SAUCE
Steps:
- Pour enough vegetable oil in a medium heavy saucepan to come halfway up the sides of the pan. Heat the oil until a deep-fry thermometer inserted in the oil registers 350 degrees F. Working in batches, fry the chiles until golden, about 4 minutes. Transfer to paper towels to drain.
- Mix the lime juice, soy sauce and oyster sauce in a medium bowl. Add the warm chiles and toss to combine. Chill until very cold, about 3 hours.
- The chiles will keep in the refrigerator for up to 1 week.
CHILES TOREADOS
Provided by Marcela Valladolid
Time 3h10m
Yield 1 pound
Number Of Ingredients 5
Steps:
- Mix the lime juice, soy sauce and oyster sauce in a bowl; set aside. Pour the vegetable oil into a skillet to come halfway up the sides. Heat the oil over medium-high heat until a deep-fry thermometer reads 350 degrees F. Working in batches, fry the chiles until golden, about 4 minutes. Drain on paper towels. Add the warm chiles to the lime juice mixture and toss. Chill at least 3 hours.
CHILES TOREADOS
Number Of Ingredients 3
Steps:
- Begin by adding the peppers to a mixing bowl. Add in the oil, and mix around until you know all of the peppers have been coated with the oil. Add these to a cast iron skillet, and heat on medium to medium-high heat. As the skillet comes to temperature, begin moving the peppers around in the skillet, making sure all of the sides become roasted. This should take anywhere for 8-12 minutes for them to roast. As soon as the peppers are fully roasted, carefully move them to the mixing bowl and shower them with the salt, gently mixing. Add them to a serving bowl and have your guests (that like hot and spicy) add one to their plate. You simply eat them whole, starting with the smaller tip, and eating your way down. These can be served alongside just about anything, and they go perfect if you and your friends are drinking beer.
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- Gently press down the peppers with your hand or with a spoon, in a rolling movement. This step will release the flavor and heat from the seeds and veins of the peppers.
- Heat the oil in a medium-size skillet over medium-high heat. Wait until the oil is hot and add the peppers (and spring onions if using) and let them fry, turning frequently until they form light golden blisters on their skins. (Do not let them burn because they will develop a bitter taste.) In about 4 to 5 minutes they will be ready.
- Remove them from skillet and place them in a serving bowl; add the lime juice and season with salt. If you want to add soy sauce, sprinkle a few drops to the lime juice and stir before adding it to the peppers (avoid the salt because the soy sauce is already salty). Serve warm or at room temperature.
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- Wash the peppers very well and create a small slit with a knife. This will prevent the peppers from burst when sautéing them.
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