There are certain dishes that I just can’t eat without a side of fresh chiles toreados. It is as indispensable as a good salsa. Something magical happens when you get a pan really, really hot and drop a few jalapeños in there with a little lime and salt. Sometimes when I visit a restaurant and I don’t like the salsa, I’ll ask for these to be made. Because even though you may not have a good salsa, there will always be a fresh chile around to take a bite of.
Heat the oil in a large skillet over medium heat. When hot, carefully add the chiles and onion and fry until all sides of the chiles are golden brown and slightly crispy, about 4 minutes per side.
Remove the chiles and onions to a small bowl. Stir in the lime juice and sprinkle the salt over all. Serve immediately.
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