Homemade Chipotle Enchilada Sauce
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.
16-oz chicken broth
32-oz fire roasted tomatoes
2 onions, diced
5 cloves garlic
4 chipotle peppers (rehydrated in hot water, drained, and seeds removed)
1 1/2 tbs cumin
1 tsp chilli powder
1 tsp salt
pinch of sugar
Yield: 5 cups
Slice open the chipotle peppers and remove the seeds. Place the tomatoes, onion, garlic, chipotle peppers, cumin, chilli powder, salt, sugar and chicken broth in your slow cooker. Cook on low for 6-8 hours, or high for 3-4 hours. Remove the chipotle peppers, then using an immersion blender, puree the sauce until smooth. You can also use your blender to puree the sauce. Now get ready for the best enchiladas ever! Store the sauce in glass mason jars in the fridge. Can be kept in the fridge up to 2 weeks, or will keep in the freezer for up to 4 months.