Southwestern Sweet Potato Hash
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.
Serves: 6 portions
3 cups sweet potatoes, diced
1 cup canned black beans (drained)
½ tsp cinnamon
½ tsp ground ginger
¼ C brown sugar
2 cloves garlic
¼ C fresh cilantro, chopped
¼ C olive oil
¼ C diced red peppers
¼ C chipotle peppers
¼ C chopped pecans
½ C Diced Onions
In a large saute pan, heat olive oil and diced onions. Cook for 2 minutes over medium heat.
Add diced sweet potatoes and diced peppers and saute, stirring often until potatoes are fork-tender (about 10 minutes).
Reduce heat to low and add black beans, garlic, cinnamon, ginger and chipotle peppers.
Stir in brown sugar and chopped pecans and cook over low for 5 minutes.
Add Diced Cilantro and salt and pepper to taste.
Transfer to serving bowl and serve warm.
Can be topped with sour cream or chipotle mayo.