Chiles Toreados

Ingredients

• 1/2 lb. jalapeno peppers (approx. 6-7 medium-sized)
• 1/2 onion
• 1 tablespoon lard (or oil)
• juice of 2 limes
• 1 tablespoon soy sauce (optional)
• 1/8 teaspoon salt (plus more to taste)
• 6 tostada shells
• refried beans
• Queso Fresco
• freshly chopped cilantro
• squeeze of lime

Instructions

1. 1

   Give the jalapenos a good rinse. I usually leave the stems on when I cook them, but you can de-stem them if you want. I also usually dry them off to reduce splattering. Thinly slice half an onion.

2. 2

   Heat up a tablespoon of lard (or oil) in a skillet over medium heat. Add the jalapenos and give them a good blistering on all sides. I find it easiest to use tongs. Once they've been cooking for 5-7 minutes you can add the sliced onion. Continue cooking until the jalapenos are fully blistered and the onions are starting to brown.

3. 3

   Add the juice of 2 limes along with 1 tablespoon of soy sauce (optional). If skipping the soy sauce you can add 1/8 teaspoon salt and taste from there. Combine well and remove from the heat, serving immediately.

4. 4

   If you want to make the tostadas, start by warming up the tostada shells. I baked my own in the oven. Then add a layer of refried beans, sliced Chiles Toreados along with some onions, Queso Fresco, freshly chopped cilantro, and a squeeze of lime.

5. 5

   Store leftover Chiles Toreados in the fridge where they'll keep for a few days. To reheat, simply add them to a skillet along with a glug of oil and cook until warm.