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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
  • Cut onion into 1/2-inch-thick rounds, then separate into rings.
  • Make 6 long cuts in each chile from tip to 1/4 inch from stem.
  • 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.

Recipe by Maricel Presilla

Photograph by Gabriele Stabile

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.