These chiles toreados are so delicious, you can (and should) enjoy them with everything. The authentic chile toreados recipe is used all over Mexico, but also in every Mexican restaurant and taqueria here in Southern California too. Combined with soy sauce, lime juice and onions, serrano peppers are fried to perfection.

My Mexican roommate taught me how to make the real Mexican chiles toreados many years ago. She would say, “Venga para ver como hacer chiles toreados. But only if you show me how to make Cuban arroz con pollo!” I would laugh and help cut the onions that would go into both of our recipes. Although both Latina, we grew up with such different flavors.

Those days in our tiny kitchen are some of my most delicious memories!

Chiles Toreados

Served alongside almost everything, chiles toreados are amazing with meats, tacos or even just chips. My tastebuds are instinctually drawn to the savory sweet onions that are combined with the chiles and sauce.

Chiles Toreados are fried until they’re soft, so eating them is easy. Just use your fork to cut into bite-sized pieces and enjoy!

Chile Toreados Recipe

Ingredients:

• 1 Large White Onion, Sliced
• 6-8 Serrano Peppers
• ¼ Cup Soy Sauce
• 2 Tablespoons Lime Juice

Directions:

• Cut your slices of onion in half and separate the rings.
• In a small pan, place a dash of olive oil or nonstick spray. Add the peppers and onion.
• Covers and allow to cook on medium heat for around ten minutes or until they are charred and soft.
• While peppers and onions are cooking, combine soy sauce and lime juice to create a sauce.
• Flip the peppers and stir, allowing the peppers to char on the other side.
• Remove from heat and add sauce. Be sure burner is not as hot as before and turn on low heat
  and allow the peppers to simmer for about 5 minutes.

So much of how we pass down our Latino heritage to our kids is through food culture. What we eat, what we cook, it’s all part of the traditions we share with our beloved culture. Simple Hispanic recipes like this one are my favorite because they’re quick and easy, perfect for our fast-paced American lives.

Here are a few more of my family’s favorite Hispanic recipes!

Easy Hispanic Recipes to Try

Fajita Bar: Simple Weeknight Meal

Chimichurri Sauce on Rib Eye Steaks

Traditional Cuban Sandwich Recipe

Authentic Chiles Toreados Recipe

Yield: 6-8 chilis

Served with many Mexican recipes, Chiles Toreados are fried until they’re soft, so eating them is easy. Just use your fork to cut into bite-sized pieces and enjoy!

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Ingredients

• 1 Large White Onion, Sliced
• 6-8 Serrano Peppers
• ¼ Cup Soy Sauce
• 2 Tablespoons Lime Juice

Instructions

• Cut your slices of onion in half and separate the rings.
• In a small pan, place a dash of olive oil or nonstick spray. Add the peppers and onion.
• Covers and allow to cook on medium heat for around ten minutes or until they are charred and soft.
• While peppers and onions are cooking, combine soy sauce and lime juice to create a sauce.
• Flip the peppers and stir, allowing the peppers to char on the other side.
• Remove from heat and add sauce. Be sure burner is not as hot as before and turn on low heat
• and allow the peppers to simmer for about 5 minutes.