Sweet Chipotle Tacos
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.
Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
Chipotle Chicken:
2 or 3 large boneless, skinless chicken breasts
1/4 tsp salt
1/4 tsp pepper
1/4 cup olive oil
1 1/2 tsp chipotle powder (grind dried chiles in spice or coffee grinder)
2 1/2 Tbs honey
1 Tbs dijon mustard
1 tsp stone ground mustard
2 Tbs chopped cilantro
2 tsp minced garlic
Chop the chicken into strips, and cut those strips in half. Put in a large ziploc bag, or tupperware. Combine salt, pepper, oil, chipotle powder, honey, mustards, cilantro and garlic in a small jar and shake to combine. Pour over the chicken and let marinade for 2 – 4 hours or overnight. Cook in a frying pan over medium high heat until the chicken is cooked through and beginning to brown.
Toppings:
1 can of black beans, drained and rinsed
1 cup of cooked quinoa
3 cups of mixed baby lettuce (or greens of your choice)
homemade ranch
homemade tortillas
From measureandwhisk.com