CHILES TOREADOS RECIPE

Steps:

• Preheat a comal, griddle, or small cast iron skillet over medium high heat (these may also be grilled outdoors, just adjust cooking time accordingly for more intense heat).
• Slightly flatten whole chiles (the side of a large knife or cleaver works well). Rub each chile with a thin coat of oil, then roast them on the preheated pan for about 10 to 15 minutes, or until they begin to blister and char (turning occasionally).
• Remove roasted chiles to a serving dish. Sprinkle with coarse salt to taste, and squeeze lime wedges over chiles (if using).
• Serve as a bar snack, or as an accompaniment to grilled meats.

Steps:

• Give the jalapenos a good rinse. I usually leave the stems on when I cook them, but you can de-stem them if you want. I also usually dry them off to reduce splattering. Thinly slice half an onion.
• Heat up a tablespoon of lard (or oil) in a skillet over medium heat. Add the jalapenos and give them a good blistering on all sides. I find it easiest to use tongs. Once they've been cooking for 5-7 minutes you can add the sliced onion. Continue cooking until the jalapenos are fully blistered and the onions are starting to brown.
• Add the juice of 2 limes along with 1 tablespoon of soy sauce (optional). If skipping the soy sauce you can add 1/8 teaspoon salt and taste from there. Combine well and remove from the heat, serving immediately.
• If you want to make the tostadas, start by warming up the tostada shells. I baked my own in the oven. Then add a layer of refried beans, sliced Chiles Toreados along with some onions, Queso Fresco, freshly chopped cilantro, and a squeeze of lime.
• Store leftover Chiles Toreados in the fridge where they'll keep for a few days. To reheat, simply add them to a skillet along with a glug of oil and cook until warm.