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How to Seare, Peel and Prepare Chiles Like a Pro: Mastering the Essentials in the Kitchen

Writer's picture: Chef YerikaChef Yerika

Updated: Jan 15


Discover with Chef Yerika Muñoz how to roast, peel and prepare chiles like an expert.
Descubre con Chef Yerika Muñoz cómo tatemar, pelar y preparar chiles como un expert@.

Chiles are a mainstay in Mexican and global gastronomy. Their versatility, intensity of flavor, and the depth they bring to dishes make them an essential ingredient. From salsas to moles, mastering the art of searing, peeling, and preparing chiles can make all the difference in your culinary creations. In this guide, you'll discover step-by-step techniques, expert tips, and recommendations for handling chiles like a true pro.

Why Tatemar Chiles?

Searing chiles not only improves their flavor, but also makes it easier to remove their skin, achieving a smoother, more refined texture. This process brings out their natural sugars and adds smoky notes that enrich any recipe.

Benefits of tatemar chiles:

  1. Enhances flavor: By caramelizing natural sugars, chiles acquire a deeper, more complex flavor.

  2. Improves texture: Peeling the chiles after roasting them results in a smoother, more pleasant consistency.

  3. Ease of use: Removing the skin and softening the meat is essential in recipes such as moles, sauces and stuffed chiles.

Step 1: Choosing the Right Chiles The type of chili you choose will depend on the dish you want to prepare. Here are some suggestions:

  • Fresh Chilies:

    • Poblano: Ideal for roasting and stuffing; perfect in stuffed chiles and rajas.

    • Jalapeño and Serrano: Add a spicy touch to sauces and stews.

    • Bell Pepper: Its sweetness makes it perfect for sauces or salads.

  • Dried Chilies:

    • Guajillo, Pasilla and Ancho: Lightly charring them before hydrating intensifies their flavor.

    • Chipotle: Its smoky profile is enhanced by a quick trip over the griddle.

Step 2: Techniques for Tatemar Chiles There are several ways to roast chiles, each with its advantages depending on the equipment available and the desired flavor. Here are the most commonly used ones:

1. On Direct Fire (Gas Stove)

  • How to do it: Place the chili directly over the burner flame.

  • Process: Turn the chile with tongs every 20-30 seconds until all the skin is black and bubbly.

  • Recommended for: Poblano and bell pepper chiles.

  • Tip: Keep the heat at medium intensity to avoid burning the flesh of the chili.

2. On the Comal or Cast Iron Skillet

  • How to do it: Heat the griddle over medium-high heat and place the chiles directly on its surface.

  • Process: Turn the chiles every 1-2 minutes until evenly charred.

  • Recommended for: Thin-skinned chiles such as serranos.

  • Tip: Do not use oil, as it can alter the natural smoky flavor.

3. In the Oven (Broil Mode)

  • How to do it: Preheat the oven to broil mode (at maximum temperature) and place the chiles on a tray with aluminum foil.

  • Process: Grill for 8-10 minutes, turning the chiles so they char evenly.

  • Recommended for: Large quantities of chili peppers.

  • Tip: Monitor constantly to prevent burning.

4. On the Grill

  • How to: Place chiles directly on the grates of a hot grill.

  • Process: Turn the chiles every 2-3 minutes until the skin is completely charred.

  • Recommended for: Chilies that you want with an extra smoky flavor.

  • Tip: Use mesquite wood chips to intensify the flavor.

Step 3: How to Peel Roasted Chiles


After charring them, the next step is to peel the chiles to remove the burnt skin and prepare their flesh for the recipe.

  1. Creates steam to make peeling easier:

    • Place the charred chiles in a plastic bag or cover them with a damp cloth for 10-15 minutes.

    • This process loosens the skin, making it easier to remove.

  2. Peel carefully:

    • Remove the skin with your hands or using a paper towel.

    • Note: Avoid rinsing chiles under running water, as this removes their natural oils and flavor.

  3. Wear gloves for hot peppers:

    • When handling chili peppers such as jalapeños or serranos, wear gloves to protect your skin from capsaicin.

Step 4: Prepare the Roasted Chiles


Once peeled, you can prepare the chiles in several ways depending on the dish you want to create:

  • In strips: Cut the chiles into strips for stews, quesadillas or salads.

  • Puree: Blend chiles with garlic, olive oil, and salt to create a creamy sauce.

  • To stuff: Keep the chiles whole, carefully open them and remove the seeds to stuff them with cheese, meat or rice.

Professional Tips from Chef Yerika

  1. Blending Flavors: Combine charred chiles with acidic ingredients like lemon or vinegar to balance their natural sweetness.

  2. Take advantage of the juices: The liquids that chiles release after roasting are ideal for enriching sauces or stews.

  3. Herb Power: Toss chiles with fresh herbs like cilantro or basil for a fresh twist.

  4. Freezing: Store peeled chiles in airtight bags for future use.

Common Mistakes to Avoid

  1. Over-charring chiles: This can make them taste bitter.


  2. Skip the steam: Makes peeling chiles much more complicated.


  3. Carelessly discarding seeds: If you need the chiles whole, carefully remove the seeds.


  4. Forget the gloves: Contact with hot peppers can irritate your skin.

Culinary Uses for Roasted Chiles

  • Sauces: As a base for smoked red or green sauces.


  • Soups and Stews: Add depth to broths such as pozole or tortilla soup.


  • Tacos and Quesadillas: Filled with strips or chili puree.


  • Antipasto: Tossed with olive oil and spices for a simple appetizer.

Mastering the art of roasting, peeling, and preparing chiles elevates your culinary skills and connects you to one of the richest and most authentic traditions of Mexican cuisine. Each roasted chile is an explosion of flavor and an opportunity to create unforgettable memories around the table.

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