2000s Recipes + Menus
Jalapeño and Onion Sauté (Chiles Toreados)
Makes enough for 24 taquitos
- Active time:30 min
- Start to finish:30 min
June 2009
A fragrant sauté of jalapeños and onion is delicious in the taquitos, but it would also take a cheeseburger in a whole new direction.
- 1 large white onion
- 12 large fresh jalapeños (at least 3 inches long)
- 2 tablespoons extra-virgin olive oil
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Cut onion into 1/2-inch-thick rounds, then separate into rings.
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Make 6 long cuts in each chile from tip to 1/4 inch from stem.
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Cook onion in oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 6 minutes. Add chiles and cook, stirring occasionally, until onion and chiles are tender, 15 to 17 minutes. Season with salt.
Cooks’ note:
- Jalapeño and onion sauté can be made 1 day ahead and chilled. Reheat before serving.
- Keywords
- latino,
- vegetarian,
- gourmet entertains,
- maricel presilla,
- fiesta forever
Fiesta Forever
When Maricel Presilla, a restaurateur and major authority on Latin cooking, throws a party, she thinks big. Really big. And since she believes that ‘el barbecue’ can be a key to a culture, we couldn’t pass up the chance to spend a day in her world, with her food. You’re invited, too.
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