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 ounces extra firm tofu
1 tsp agave syrup
chipotle powder (to taste) (make by grinding dried chipotle chile in coffee grinder till a fine powder)
salt to taste
spritz of lime juice
optional: liquid smoke
saute in 1-2 tsp safflower oil (or other)
Makes 8 mini triangles.
Directions: Slice tofu into triangles. Squeeze out all surface water with paper towel. Saute for 1-2 minutes on each side – adding the spices, agave, liquid smoke and lime during the first part of the cooking process. Transfer to plate to cool.