Chiles Toreados (Roasted Serrano Chiles)
12-16 serrano chiles
veggie oil
salt
Gently flatten chiles with the side of a knife, then rub with a little oil. Roast in a small cast-iron skillet or on a griddle over medium-high heat, turning as they char and blister, for 10 to 15 minutes. Season to taste with salt and serve.
I like to serve with authentic-style tacos and beer.
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