Chiles Toreados

1. 1

   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).

2. 2

   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).

3. 3

   Remove roasted chiles to a serving dish. Sprinkle with coarse salt to taste, and squeeze lime wedges over chiles (if using).

4. 4

   Serve as a bar snack, or as an accompaniment to grilled meats.

* Per serving · 4 servings · Values may vary.

No additional tips available.