Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Even if they aren’t on the menu, you can ask for them and any good Mexican taqueria will be able to make them for you. I love them deeply and can’t really enjoy my tacos or burritos without them. The cooks at my local taqueria start making them when they see me walk in the door. I love it. They often come with onions as well, though many places will ask whether you want onions or just the peppers. After the peppers are fried, they are finished with salt, a few squeezes of lime juice, and sometimes soy sauce or maggi sauce, though that seems to vary from recipe to recipe. I’ve seen many recipes call for it. I don’t believe they use soy sauce in the Mexican restaurants near me, just lime juice and salt. Either way is great. I am usually asked if I would like onions with mine, but not always. Some places add onion, some don’t. Each restaurant is different. Let’s talk about how we make chiles toreados, shall we? Add the peppers and cook, stirring often, until the skins char and blister all over. Turn them to get all the sides evenly. Notice how the skins char and blister up. Stir in the lime juice (or lemon juice) and soy sauce, if using. Toss to coat. Season with a bit of salt to taste and serve. To maximize the storage life, make sure to refrigerate them promptly. I hope you enjoy them. Let me know if you make them. NOTE: This recipe was updated on 3/8/24 to include new information and video. It was originally published on 1/22/20.
