Roasted Serrano Chiles (Chiles Toreados)
These chiles are a common bar snack in Monterrey.
Yield: serves 2-4
- 12-16 serrano chiles
- Vegetable oil
- Gently flatten chiles with the side of a large knife, then rub with a little oil. Roast chiles on a griddle or in a small cast-iron skillet over medium-high heat, turning then as they blister and char, for 10-15 minutes. Transfer to a dish and season to taste with salt.