Chiles Toreados (Blistered Chiles)
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Iain Bagwell
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)*
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