Chiles Toreados

Name: Chiles Toreados
Yield: makes 4 cups
Ingredients: Vegetable oil, for frying; 2 pounds güero chiles; 1/2 cup fresh lime juice; 1/2 cup soy sauce; 2 tablespoons Asian oyster sauce

December 20, 2011

Every family has a recipe that is a well-kept secret. This one, created by my aunt Marcela, is ours. It took some major coaxing to convince her to let me in on the details. Chile-lovers, this is for you! Yellow chiles are left whole and are meant to be eaten in between bites of tacos or any grilled dish. If you want to get adventurous, try dipping sushi in the spicy lime-soy sauce.

Recipe information

Yield
makes 4 cups

Ingredients

Vegetable oil, for frying

2 pounds güero chiles

1/2 cup fresh lime juice

1/2 cup soy sauce

2 tablespoons Asian oyster sauce

Preparation

Step 1
Pour enough vegetable oil into a medium-size heavy saucepan to reach halfway up the sides of the pan. Heat the oil to 350°F. Working in batches, fry the chiles in the hot oil until golden, about 4 minutes. Transfer them to paper towels to drain.
Step 2
Mix the lime juice, soy sauce, and oyster sauce in a medium bowl. Add the warm chiles and toss to combine. Chill for 3 hours or until very cold. (The chiles will keep in the refrigerator for up to 1 week.)

Fresh Mexico

TagsCondiment Hot Sauce Mexican Latin American Chile Vegetable Lime Citrus Fruit Dairy Free Nut Free Meal Prep Fry Cookbooks

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