Recipe courtesy of Marcela Valladolid

Chiles Toreados: Fried Chiles with Lime-Soy Sauce

Getting reviews...
  • Level: Intermediate
  • Total: 3 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: 4 cups



  1. 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.
  2. 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.
  3. The chiles will keep in the refrigerator for up to 1 week.