| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 92 | 7g | 1g | 7g |
| sugars | fibre | protein | salt |
| 3g | 2g | 2g | 0.3g |
Why I Love Mexican Vegan Chiles Toreados
There are countless reasons why the Vegan Chiles Toreados have won a special place in my heart. First and foremost, it’s a recipe that beautifully encapsulates the vibrant essence of Mexican cuisine. The combination of charred jalapeños, onions, and a perfectly balanced marinade brings a fusion of flavors that can elevate any meal. As someone who was raised in Seattle but deeply connected to my Japanese heritage, this dish allows me to explore another part of my love for food—one that ventures south of the border.
Discovering the Magic of Simplicity
One aspect of Mexican cooking that I’ve always admired is its ability to create rich, complex flavors from simple ingredients. The Vegan Chiles Toreados are no exception. The list of ingredients is deceptively short, yet each component plays a crucial role. The jalapeños bring heat, the onions add sweetness, and the soy sauce and lime juice elevate the dish with a savory, tangy profile. Just like in many Japanese dishes, the beauty lies in the simplicity and the quality of the ingredients.
A Burst of Versatile Flavors
These chiles are incredibly versatile and pair wonderfully with a variety of dishes. They make an excellent accompaniment to grilled vegetables, can be tossed into a fresh salad, or used as a zesty topping for tacos and burritos. The melding of charred jalapeños and caramelized onions, spiced just right, can even transform a simple rice bowl or a plate of beans into a culinary delight.
The inspiration behind this vegan variation comes from numerous street food vendors I’ve encountered during my visits to Mexico. One particularly inspiring chef is Enrique Olvera, whose contemporary take on traditional Mexican flavors has influenced many of my culinary experiments. While this recipe remains true to the classic preparations, the choice to keep it vegan aligns with the growing trend of plant-based eating, allowing more people to enjoy this dish without compromising on flavor.
Having a heritage rooted in Japan, where minimalist cuisine is celebrated, I find a lot of joy in the simplicity and authenticity that the Vegan Chiles Toreados offer. They remind me of Japanese Tsukemono (pickled vegetables), where the focus is on enhancing the natural essence of each ingredient. While the flavors may differ, the philosophy remains the same: elevate simple ingredients to create something extraordinary.
What You’ll Need
- 12 jalapeño peppers
- 2 medium white onions
- 2 tablespoons soy sauce
- 1 tablespoon lime juice (approximately 1 lime)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped (optional for garnish)
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Method
Step One
Wash and dry the jalapeño peppers. Using a knife, make a small slit on the side of each pepper. This helps prevent them from bursting during cooking.
Step Two
Peel and slice the onions into thick rings.
Step Three
In a mixing bowl, combine the soy sauce, lime juice, salt, and black pepper. Set aside.
Step Four
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the jalapeño peppers.
Step Five
Cook the peppers, turning them occasionally, until they are blistered and charred in spots, about 10-12 minutes.
Step Six
Add the sliced onions to the skillet and cook until they are soft and slightly caramelized, about 8-10 minutes.
Step Seven
Add the minced garlic to the skillet and cook for an additional 2 minutes, making sure the garlic doesn’t burn.
Step Eight
Pour the soy sauce mixture into the skillet and stir well to coat the peppers and onions. Cook for an additional 2-3 minutes, allowing the sauce to reduce slightly.
Step Nine
Remove the skillet from heat. Transfer the chiles toreados to a serving dish and garnish with chopped fresh cilantro if desired. Serve immediately.
