Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
5 medium-sized tomatoes, quartered
1 chipotle pepper (more if you like it hot)
1/4 medium onion, diced
salt and pepper
1 bay leaf
2 oz. chorizo sausage
In a saucepan, sweat the onions, then add the tomatoes, chipotle peppers and bay leaf. Cook for 10 minutes over medium heat, stirring frequently. Strain to remove the skin and seeds. Put the remaining liquid in a small saucepan and cook until the sauce reduces in volume and thickens. Add salt and pepper to taste.
Cook the chorizo separately by crumbling it in a nonstick skillet over medium heat, then drain and add to the sauce. Adjust the seasoning and serve.
This sauce is excellent served over roasted peppers and egg dishes.
Recipe from Paloma Mexican Haute Cuisine.