Chiles Toreados (Blistered Chiles)
Iain Bagwell
Total Time15 mins
AuthorDonnie Masterton

Chef Donnie Masterton at Tacolab by Tacolicious, in San Miguel de Allende, likes to serve these with tacos. The secret ingredient here is Maggi Seasoning (called Jugo Maggi in Mexico), a intense, dark, soy-like concentrate derived from fermented wheat proteins. Created in Switzerland, the formulation changes from country to country to suit regional tastes; Mexico’s is thick and meaty-tasting.

How to Make It

1

Roll the chiles in your hands to release their oils. Toast in a heavy skillet over medium-high heat, covered, turning often, until blistered all over and starting to cook through, about 10 minutes.

2

Remove from heat and drizzle with oil, then Jugo Maggi.

*Find at Latino markets or in the international aisle of supermarkets.

Ingredients

 Small jalapeño or serrano chiles, as many as you like
 Canola oil
 Jugo Maggi (Mexican-style Maggi Seasoning)*

Directions

1

Roll the chiles in your hands to release their oils. Toast in a heavy skillet over medium-high heat, covered, turning often, until blistered all over and starting to cook through, about 10 minutes.

2

Remove from heat and drizzle with oil, then Jugo Maggi.

*Find at Latino markets or in the international aisle of supermarkets.

Chiles Toreados (Blistered Chiles)