Chiles Toreados

Wash the Jalapeño chiles thoroughly and pat them dry. You may leave them whole or make a small slit lengthwise in each chile to prevent them from bursting during cooking.

Peel the White onion and cut it into thin slices or small wedges.

Heat the Vegetable oil in a heavy-bottomed skillet or on a comal over medium-high heat until shimmering.