RECIPE: Cacahuates enchilados (Chile Roasted Peanuts)

With summer drinks and BBQs a common happening, it's a great to have a simple snack on hand - and a homemade one is sure to impress your guests. Cacahuate is derived from the Nahuatl word, cacahuatl or cocoa bean. This recipe incorporates chile and lime, making it the perfect snack followed by a chilled beer. When the chile de arbol is roasted, it smells of peanuts, which compliments the natural peanut flavor well.

Cacahuates enchilados

Cacahuates enchilados


CACAHUATE /ka.ka.wa.te/

Classical Nahuatl:


  1. cocoa bean.

  • 5 chile de arbol, whole stem intact

  • 2 cups peanuts, unsalted

  • 1 teaspoon vegetable oil

  • 1 lime

  • 2 teaspoons salt


  1. On a comal over medium heat, toast the chile de arbol until a darker shade of brown. Do not burn or else the chiles will be bitter. Cut the chiles in half, not allowing the seeds to spill out.

  2. In a skillet, heat the oil over medium heat and add the peanuts. Turn them constantly until they start to become fragrant. Add the chiles and toast until well incorporated, about two minutes.

  3. Remove from heat and add the lime juice and salt while still warm. Serve while warm.