Chiles Toreados
Ready in minutes, these taquería-style chiles toreados bring bold flavors and a touch of acidity to any dish.
Ingredients
- 1/4 cup avocado oil
- 6 garlic cloves, peeled
- 12 chiles de arbol, stemmed
- 8 jalapeños, patted dry
- 10 spring onions, halved (bulb and white parts only)
- 2 tbsp lime juice
- Salt (to taste)
Instructions
- Ensure all ingredients are completely dry to prevent splattering during cooking.
- In a large cast-iron skillet or pan, heat oil over medium heat.
- Add garlic cloves and brown them evenly on all sides until golden, stirring occasionally. Simultaneously, lightly toast the chiles de arbol in the same pan, stirring constantly until fragrant (about 20 seconds). Remove both the garlic and chiles as soon as they’re ready and set aside.
- Add jalapeños to the skillet and fry, flipping as needed, until they blister, soften, and char on all sides. Remove and set aside with the garlic and chiles.
- Place spring onions in the skillet and cook until browned and slightly tender, leaving some bite (or cook longer if preferred). Remove and combine with the other cooked ingredients.
- Stir in lime juice and salt, tossing everything together to coat evenly.
Nutrition
Calories: 300kcal
Nutrition information is automatically calculated and intended as an approximation only.