Chiles toreados: what they are, how to make them and uses

What is it?

Chiles toreados are a fresh, spicy side dish very popular in Mexican cuisine, especially in the north and west of the country. They are prepared by taking a fresh chilli —generally jalapeño or serrano— and 'toreando' it, or lightly bruising it with the hands or with a cloth to open its fibres and release the capsaicin, before sautéing it in hot oil, roasting it on the comal or passing it through the flame. The result is a soft, slightly charred chilli, much spicier than the original fresh chilli. It is served whole as an accompaniment to tacos al pastor, grilled meats, broths, seafood and arrachera, frequently drizzled with a little soy sauce, lime juice and sea salt. Its intensity ranges between 5,000 and 15,000 Scoville units depending on the chilli used.

Origin and history

The name 'toreado' comes from the verb torear (to fight a bull), in allusion to the gesture of provoking the chilli by bruising or shaking it so that it 'gets fierce' and releases all its heat. Although the term does not appear in old recipe books, the technique of roasting fresh chillies before eating them is pre-Hispanic and is documented by Fray Bernardino de Sahagún, who described in the Florentine Codex the use of roasted chillies in Mexica cuisine. The modern version of the chile toreado with soy sauce and lime became popular in northern Mexico during the 20th century, associated with the culture of northern carne asada (Nuevo León, Sonora) and with the taquerias of Guadalajara and Tijuana. In recent years it has spread throughout the country as an obligatory side for tacos and seafood, especially in Sinaloa and Baja California.

Characteristic ingredients

To prepare chiles toreados, firm green jalapeño or serrano chillies are chosen, ideally with shiny, blemish-free skin. The most common technique is to sauté them whole in a pan or comal with a little vegetable oil over a high heat, moving them constantly until the skin blisters and dark spots appear. Before heating, some cooks 'torean' the chilli by holding it with a cloth and squeezing or lightly bruising it to open the internal fibres, which increases the heat. In the north it is usual to finish the chilli with a splash of Kikkoman soy sauce, lime juice and Maldon or coarse salt; on the Pacific coast Maggi or Worcestershire sauce is added. There are also versions with güero, habanero and fresh de arbol chilli. The residual fat and the juices of the chilli are used to moisten the taco tortilla.

Cultural significance

Chiles toreados are an essential part of the taco and carne asada culture in Mexico. In the taquerias of Tijuana, Guadalajara, Monterrey and Hermosillo there is always the comal with chiles toreados ready to accompany each order of tacos al pastor, suadero, arrachera or tripa. At northern barbecues, the ritual of preparing chiles toreados with beer, soy and lime is almost as important as the meat itself. They form part of the carne asada eating style that the northern culture has exported to the whole of Mexico and the south of the United States, especially in Texas, Arizona and California, where the Mexican diaspora keeps the tradition alive. As an expression of Traditional Mexican Cuisine recognised by UNESCO in 2010, chiles toreados illustrate how a simple technique —roasting a fresh chilli— can become a cultural symbol shared by millions of diners in the Hispanic world.

Frequently asked questions