Recipe courtesy of Marcela Valladolid
Chiles Toreados: Fried Chiles with Lime-Soy Sauce
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- Level: Intermediate
- Total: 3 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 257
- Total Fat
- 23 g
- Saturated Fat
- 2 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 1009 mg
- Level: Intermediate
- Total: 3 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 257
- Total Fat
- 23 g
- Saturated Fat
- 2 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 1009 mg
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.
