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Posted: 4/18/2015 11:54:05 PM EDT
Chiles Toreados----Most non-chain Tex-Mex places will make these. The cook staff make them for themselves. I've never seen them on a menu.
Sliced jalapeños, sometimes onions, olive oil and Tajin seasoning. Served blistered or blackened if they don't watch them closely. 
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Posted: 4/18/2015 11:54:58 PM EDT
[#1]
How do you pronounce the 2nd word?
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Posted: 4/18/2015 11:56:37 PM EDT
[#2]
Yes, we'll take an order of "Shit my pants in 20 minutes or less" please..
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Posted: 4/18/2015 11:57:16 PM EDT
[#3]
Quote HistoryQuoted:
How do you pronounce the 2nd word? Tor A ahdo (Toro is bull. Toreador is a bull fighter. Toreado I would guess refers to having been in a bull fight or gored by a bull) I learned Spanish in PR not Mexico so I could be off. |
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Posted: 4/18/2015 11:58:14 PM EDT
[#4]
Should go good with grilled feral cat.
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Posted: 4/18/2015 11:58:36 PM EDT
[#5]
Usually get a couple of those with the fajitas from rosas here in west texas. Love them and assumed it was common
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Posted: 4/18/2015 11:58:38 PM EDT
[#6]
thuh se'k?nd w?rd
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Posted: 4/19/2015 12:00:32 AM EDT
[#7]
Nice. I'll have to make some when my jalapenos come in this year. Always looking for new things to do with them.
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Posted: 4/19/2015 12:00:37 AM EDT
[#8]
Spni
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Posted: 4/19/2015 12:01:24 AM EDT
[#9]
Quote HistoryQuoted:
Should go good with grilled feral cat. I didn't order any meat with my meal tonight. Just that for appetizer and Chiles rellenos for entree.
Maybe tomorrow I'll have chinese and get some cat. |
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Posted: 4/19/2015 12:01:38 AM EDT
[#10]
Somebody will be shooting flames out their ass tomorrow.
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Posted: 4/19/2015 12:02:07 AM EDT
[#11]
Quote HistoryQuoted:
Spni Y'all have delicate stomachs do ya?
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Posted: 4/19/2015 12:04:29 AM EDT
[#12]
Quote HistoryQuoted:
Somebody will be shooting flames out their ass tomorrow. That doesn't even register as hot. Just a pleasant little tingle. There is a restaurant here in Plano that has Competition habaneros--they stuff them with cheese and ghost pepper. 5 in 5 minutes. I don't do the competition. I order them as an appetizer and take my time. I admit, I get epigastric pain (angina) and it moves south. That hurts and I look like I'm having a heart attack. I only do it once or twice a year to keep in "shape".
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Posted: 4/19/2015 12:05:53 AM EDT
[#13]
Quote HistoryQuoted:
Y'all have delicate stomachs do ya? Quote HistoryQuoted:
Quoted:
Spni Y'all have delicate stomachs do ya? We can't all be from texas 
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Posted: 4/19/2015 12:07:06 AM EDT
[#14]
Quote HistoryQuoted:
We can't all be from texas Quote HistoryQuoted:
Quoted:
Quoted:
Spni Y'all have delicate stomachs do ya? We can't all be from texas 
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Posted: 4/19/2015 12:08:09 AM EDT
[#15]
I can't those things anymore, growing old, older,is a bitch.
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Posted: 4/19/2015 12:08:51 AM EDT
[#16]
Quote HistoryQuoted:
Usually get a couple of those with the fajitas from rosas here in west texas. Love them and assumed it was common If you enjoy them, ask for a plate when you sit down. They rarely even charge for them. jalapeños cost pennies. Tajin seasoning is cheap. |
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Posted: 4/19/2015 12:08:58 AM EDT
[#17]
I don't mind shitting lava, I'll have to give that a try.
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Posted: 4/19/2015 12:09:16 AM EDT
[#18]
Your translation is correct.
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Posted: 4/19/2015 12:10:26 AM EDT
[#19]
Quote HistoryQuoted:
I can't those things anymore, growing old, older,is a bitch. I admit. 10 years ago I would hammer down 5 competition hot wings no matter how hot. Now, I can't I'm also becoming sensitive to other foods. sodium---I feel bloated if I eat too much. |
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Posted: 4/19/2015 12:11:51 AM EDT
[#20]
Quote HistoryQuoted:
Your translation is correct. Thank you, Is it served as an appetizer in Mejico? |
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Posted: 4/19/2015 12:12:06 AM EDT
[#21]
I skip the appetizers and usually get a carne asada burrito or a green burro, enchilada style. You know it's the real thing when you can feel the cow's chopped up arteries in your mouth when you take a bite.
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Posted: 4/19/2015 12:12:53 AM EDT
[#22]
That looks good.
I will look around here for a restaurant that serves grilled peppers. 
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Posted: 4/19/2015 12:13:18 AM EDT
[#23]
Quote HistoryQuoted:
We can't all be from texas Quote HistoryQuoted:
Quoted:
Quoted:
Spni Y'all have delicate stomachs do ya? We can't all be from texas Sorry man. We all have our burdens. 
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Posted: 4/19/2015 12:13:26 AM EDT
[#24]
Quote HistoryQuoted:
I skip the appetizers and usually get a carne asada burrito or a green burro, enchilada style. You know it's the real thing when you can feel the cow's chopped up arteries in your mouth when you take a bite. https://onestopcook.files.wordpress.com/2008/06/carne-asada-burrito.jpg http://mmm-yoso.typepad.com/mmmyoso/images/2008/08/02/img_1994.jpg I wouldn't need any appetizers either!!!! That'll fill you up for awhile!!!
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Posted: 4/19/2015 12:14:07 AM EDT
[#25]
Quote HistoryQuoted:
We can't all be from texas Quote HistoryQuoted:
Quoted:
Quoted:
Spni Y'all have delicate stomachs do ya? We can't all be from texas You have to wash everything down with Dr. Pepper. It cancels out the burn. |
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Posted: 4/19/2015 12:15:01 AM EDT
[#26]
All the mexican line cooks i have worked with over the years eat this. Its fantastic.
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Posted: 4/19/2015 12:15:03 AM EDT
[#27]
Quote HistoryQuoted:
Tor Ey ahdo (Toro is bull. Toreador is a bull fighter. Toreado I would guess refers to having been in a bull fight or gored by a bull) I learned Spanish in PR not Mexico so I could be off. Quote HistoryQuoted:
Quoted:
How do you pronounce the 2nd word? Tor Ey ahdo (Toro is bull. Toreador is a bull fighter. Toreado I would guess refers to having been in a bull fight or gored by a bull) I learned Spanish in PR not Mexico so I could be off. Mas facil.
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Posted: 4/19/2015 12:15:11 AM EDT
[#28]
Quote HistoryQuoted:
Sorry man. We all have our burdens.
Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
Spni Y'all have delicate stomachs do ya? We can't all be from texas Sorry man. We all have our burdens.
I was actually born on post at Ft. McClellan, Alabama and lived in Jacksonville, Ala as a child. Went to college there as well. I love Alabama. But, I love Texas as well, and don't plan on ever leaving. |
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Posted: 4/19/2015 12:16:30 AM EDT
[#29]
Quote HistoryQuoted: That doesn't even register as hot. Just a pleasant little tingle. There is a restaurant here in Plano that has Competition habaneros--they stuff them with cheese and ghost pepper. 5 in 5 minutes. I don't do the competition. I order them as an appetizer and take my time. I admit, I get epigastric pain (angina) and it moves south. That hurts and I look like I'm having a heart attack. I only do it once or twice a year to keep in "shape". Quote HistoryQuoted: Quoted: Somebody will be shooting flames out their ass tomorrow. That doesn't even register as hot. Just a pleasant little tingle. There is a restaurant here in Plano that has Competition habaneros--they stuff them with cheese and ghost pepper. 5 in 5 minutes. I don't do the competition. I order them as an appetizer and take my time. I admit, I get epigastric pain (angina) and it moves south. That hurts and I look like I'm having a heart attack. I only do it once or twice a year to keep in "shape". |
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Posted: 4/19/2015 12:16:45 AM EDT
[#30]
Quote HistoryQuoted:
Your translation is correct. Good God, there are now two of us. |
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Posted: 4/19/2015 12:18:05 AM EDT
[#31]
Quote HistoryQuoted:
All the mexican line cooks i have worked with over the years eat this. Its fantastic. Great with beer as well. |
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Posted: 4/19/2015 12:19:00 AM EDT
[#32]
Quote HistoryQuoted:
I was actually born on post at Ft. McClellan, Alabama and lived in Jacksonville, Ala as a child. Went to college there as well. I love Alabama. But, I love Texas as well, and don't plan on ever leaving. We had some family in Alabama. Don't mind it at all (for that matter, I like most places I've visited). I'm young enough moving for career stuff is still always an option, but I plan on dying here and living as much as possible here. Like you, I love Texas.
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Posted: 4/19/2015 12:19:44 AM EDT
[#33]
Quote HistoryQuoted:
I can't those things anymore, growing old, older,is a bitch. I forgot to scrape the seeds on the serranos last weekend for some pico. I've never had anything "too hot". Nearly everything we make is spicy. But that shit was Hot. I couldn't eat it. The wife couldn't eat it. My 19yo wouldn't eat it. Next thing I know my 11yo ate all of it. No idea how he did it. I guess I'm just another white guy in line at La Michoacana for fajita meat now. |
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Posted: 4/19/2015 12:20:08 AM EDT
[#34]
Quote HistoryQuoted:
What is the name of this restaurant you speak of? Quote HistoryQuoted:
Quoted:
Quoted:
Somebody will be shooting flames out their ass tomorrow. That doesn't even register as hot. Just a pleasant little tingle. There is a restaurant here in Plano that has Competition habaneros--they stuff them with cheese and ghost pepper. 5 in 5 minutes. I don't do the competition. I order them as an appetizer and take my time. I admit, I get epigastric pain (angina) and it moves south. That hurts and I look like I'm having a heart attack. I only do it once or twice a year to keep in "shape". Love and War in Texas.
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Posted: 4/19/2015 12:21:28 AM EDT
[#35]
Quote HistoryQuoted:
I forgot to scrape the seeds on the serranos last weekend for some pico. I've never had anything "too hot". Nearly everything we make is spicy. But that shit was Hot. I couldn't eat it. The wife couldn't eat it. My 19yo wouldn't eat it. Next thing I know my 11yo ate all of it. No idea how he did it. I guess I'm just another white guy in line at La Michoacana for fajita meat now. Quote HistoryQuoted:
Quoted:
I can't those things anymore, growing old, older,is a bitch. I forgot to scrape the seeds on the serranos last weekend for some pico. I've never had anything "too hot". Nearly everything we make is spicy. But that shit was Hot. I couldn't eat it. The wife couldn't eat it. My 19yo wouldn't eat it. Next thing I know my 11yo ate all of it. No idea how he did it. I guess I'm just another white guy in line at La Michoacana for fajita meat now. 
YOu got a hot batch!!!! Genetics I guess can cause some peppers to be the Arnold Fuckin Schwarzeneggers of peppers. |
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Posted: 4/19/2015 12:22:42 AM EDT
[#36]
Had em. Fantastic!
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Posted: 4/19/2015 12:23:23 AM EDT
[#37]
There's a little taqueria here that serves those with fried nopales.
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Posted: 4/19/2015 12:23:38 AM EDT
[#38]
Quote HistoryQuote HistoryQuoted: Quoted: Quoted: Quoted: Somebody will be shooting flames out their ass tomorrow. That doesn't even register as hot. Just a pleasant little tingle. There is a restaurant here in Plano that has Competition habaneros--they stuff them with cheese and ghost pepper. 5 in 5 minutes. I don't do the competition. I order them as an appetizer and take my time. I admit, I get epigastric pain (angina) and it moves south. That hurts and I look like I'm having a heart attack. I only do it once or twice a year to keep in "shape". Love and War in Texas.  https://youtu.be/A4YDrTtx7l0 |
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Posted: 4/19/2015 12:24:28 AM EDT
[#39]
Quote HistoryQuoted:
YOu got a hot batch!!!! Genetics I guess can cause some peppers to be the Arnold Fuckin Schwarzeneggers of peppers. Quote HistoryQuoted:
Quoted:
Quoted:
I can't those things anymore, growing old, older,is a bitch. I forgot to scrape the seeds on the serranos last weekend for some pico. I've never had anything "too hot". Nearly everything we make is spicy. But that shit was Hot. I couldn't eat it. The wife couldn't eat it. My 19yo wouldn't eat it. Next thing I know my 11yo ate all of it. No idea how he did it. I guess I'm just another white guy in line at La Michoacana for fajita meat now.
YOu got a hot batch!!!! Genetics I guess can cause some peppers to be the Arnold Fuckin Schwarzeneggers of peppers. Probably fertilizer from Satan's septic tank. |
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Posted: 4/19/2015 12:32:48 AM EDT
[#40]
20 mins after consumption.
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Posted: 4/19/2015 12:36:11 AM EDT
[#41]
Quote HistoryQuoted:
20 mins after consumption. http://dailynewsdig.com/wp-content/uploads/2012/07/exploding-toilet.jpeg My mutant gut lining has neutralized the threat. Tommorrow it will come out smelling like cinnamon toast and peaches.
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Posted: 4/19/2015 12:55:43 AM EDT
[#42]
Darn i thought there was going to be a discovery in this thread.
Come to Kalifornia there are many variations of that, from many cultures. |
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Posted: 4/19/2015 1:20:16 AM EDT
[#43]
 
Ringsting for sure!! |
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Posted: 4/19/2015 1:30:02 AM EDT
[#44]
Quote HistoryQuoted:
Mas facil.
Quote HistoryQuoted:
Quoted:
Quoted:
How do you pronounce the 2nd word? Tor Ey ahdo (Toro is bull. Toreador is a bull fighter. Toreado I would guess refers to having been in a bull fight or gored by a bull) I learned Spanish in PR not Mexico so I could be off. Mas facil.
No, es deficil.
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Posted: 4/19/2015 1:48:51 AM EDT
[#45]
Bah.
Should be made with roasted and peeled Hungarian peppers, with some olive oil, white vinegar, salt, and minced garlic. |
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Posted: 4/19/2015 1:52:55 AM EDT
[#46]
I gotta try that. Looks delicious.
Posted Via AR15.Com Mobile |
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Posted: 4/19/2015 6:41:23 AM EDT
[#47]
Quote HistoryQuoted:
Ringsting for sure!! Haaaa!!! Great username!!!!!!
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Posted: 4/21/2015 6:59:31 PM EDT
[#48]
Quote HistoryQuoted:
Bah. Should be made with roasted and peeled Hungarian peppers, with some olive oil, white vinegar, salt, and minced garlic. Hungarian peppers? Hot or not? |
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Posted: 4/21/2015 7:05:27 PM EDT
[#49]
Quoted: Chiles Toreados----Most non-chain Tex-Mex places will make these. The cook staff make them for themselves. I've never seen them on a menu. Sliced jalapeños, sometimes onions, olive oil and Tajin seasoning. Served blistered or blackened if they don't watch them closely. http://www.ar15.com/media/mediaFiles/224703/75423.JPG Looks awesome, and excellent choice in beer. However, Mexicans consider Tecate the "Budweiser" of beers, and not their first choice. It's my favorite. |
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Posted: 4/21/2015 7:14:27 PM EDT
[#50]
I core, then bacon wrap Jalapenos. Sprinkle them with dry rub and bake then in the oven or on the grill. I have them at least once a week.
Same thing as your appetizer only betterer. |
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