Another week of isolation for many of us, and we really start to get in a rut in the kitchen - not unlike any other time - but now it’s worse because we’re in the house 24/7. With the help of social media and chefs at their creative best, I offer you a little something that is so easy to do, but it will perk up your meals in a flash. Enter the little Chilito Toreado. Pan-fried chiles, usually made with Serranos, but if you can’t find them, Jalapeños are readily available in most grocery stores. Quick, easy and best of all, you can make a batch and keep them in the fridge for a few days to spice up your meals and make them special at the same time.
Every time I go to Mexico, I seek out the most popular Taquerías, whether they are street stalls or full blown restaurants, they are a must on my list of places to eat.
In my hometown of Monterrey, I make a point to visit new and trendy restaurants, but there are those places that hold a special place in my heart - because they are so good! One such restaurant is Taqueria La Mexicana, located very close to the Mercado Juarez.
When you walk in, the aromas engulf you - La Mexicana is first and foremost a butcher shop. They make their own chicharrones, and the smell permeates the establishment. I LOVE pork, so I am in heaven.
La Mexicana is also home to some of the best tacos al vapor in Monterrey, and one must stand in a long line to order and pay, then in another line to receive our order of the most delicious steamed tacos in town.
Along with the tacos, there is a good selection of salsas - green, red and pico de gallo. Mounds of cut-up limes and the best chiles toreados are on the counter and just waiting to enhance our tacos.
The term “torear” means to toast a chile, and many people think that by toasting chiles, they become hotter. You can toast chiles without oil on your comal, but I like to flash fry them in a bit of oil. Some serve them only sprinkled with a bit of sea salt, but I like the umami that a combination of soy, Maggi and Worcerstershire sauces tempered with lime juice brings.
Chiles toreados are a Mexican staple. Every home cook has his or her own recipe for making them for the family, so you don’t have to go to La Mexicana to enjoy them. They are very easy to make and they are amazing with tacos, sandwiches, hamburgers, steak… you name it! But be forewarned: chiles toreados are not for the weak - they are for the brave ones who love spicy heat!!
Chilitos Toreados
Pan-fried Chiles
½ tsp lard or vegetable oil
10-15 small Serrano (or Jalapeño) chiles, left whole and with stems
Juice of 1 large lime
2 Tbsp soy sauce
1 Tbsp liquid Maggi seasoning
1 Tbsp Worcestershire sauce
In small frying pan, heat ½ tsp lard or oil. Add whole chiles and pan-fry until blistered all over, about 5 minutes.
In small bowl, mix lime juice, soy sauce, Worcestershire and Maggi seasoning. Add chiles to this mixture while they’re still hot. Let them marinate for a few minutes before serving.