Recipe courtesy of Marcela Valladolid
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Chiles Toreados: Fried Chiles with Lime-Soy Sauce
Total:
3 hr 20 min
Active:
20 min
Yield:
4 cups
Level:
Intermediate
Total:
3 hr 20 min
Active:
20 min
Yield:
4 cups
Level:
Intermediate

Ingredients

Directions

Pour enough vegetable oil in a medium heavy saucepan to come halfway up the sides of the pan. Heat the oil until a deep-fry thermometer inserted in the oil registers 350 degrees F. Working in batches, fry the chiles until golden, about 4 minutes. Transfer to paper towels to drain.

Mix the lime juice, soy sauce and oyster sauce in a medium bowl. Add the warm chiles and toss to combine. Chill until very cold, about 3 hours.

The chiles will keep in the refrigerator for up to 1 week.

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