Chipotles, morita variety
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A chipotle ( // chi-poht-lay; Spanish: [tʃiˈpotle]), or chilpotle, which comes from the Nahuatl word chilpoktli meaning "smoked chili pepper" is a smoke-dried jalapeño that tends to be brown and shriveled. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Mexican-American and Tex-Mex.
Varieties of jalapeño vary in size and heat. In Mexico, the jalapeño is also known as the cuaresmeño and gordo. Until recently, chipotles were largely found in the markets of central and southern Mexico. As Mexican food became more popular abroad, especially in North and South America in the late 20th century, jalapeño production and processing began to expand into northern Mexico to serve the southwestern United States, and eventually processing occurred in the United States and other places such as China.
Typically, a grower passes through a jalapeño field multiple times, picking the unripe green jalapeños for market. At the end of the growing season, jalapeños naturally ripen and turn bright red. There is an extensive fresh market for ripe red jalapeños in both Mexico and the United States. They are kept on the bush as long as possible. When the jalapeños are deep red and have lost much of their moisture, they are selected to be made into chipotles.
The red jalapeños are moved to a closed smoking chamber where they are spread on metal grills. Wood is placed in a firebox, and the smoke enters the sealed chamber. Every few hours the jalapeños are stirred to improve smoke penetration. The chiles are smoked for several days until most of the moisture is removed. In the end, the chipotles have dried up in a manner akin to prunes or raisins. The underlying heat of the jalapeños is combined with the taste of smoke. Typically, ten pounds of jalapeños make one pound of chipotle.
Most chipotle chiles are produced in the northern Mexican state of Chihuahua. This variety of chipotle is known as a morita (Spanish for blackberry or black raspberry; literally "little purple one"). This is a description of how the chipotle looks. In central and southern Mexico, chipotle chiles are known as chile meco, chile ahumado, or típico. Whereas moritas from Chihuahua are purple in color, chile meco is tan/grey in color and has the general appearance of a cigar butt. Most chipotle chiles found in the United States are of the morita variety. Almost all of the chipotle meco is consumed in Mexico.
Chipotles are purchased in forms, including chipotle powder, chipotle pods, chipotles en adobo in a can, concentrated chipotle base and wet chipotle meat marinade.
Other varieties of chiles are smoke-dried, including red jalapeños, serranos, habaneros, New Mexican chiles, Hungarian wax chiles, Santa Fe Grande chiles, and a milder jalapeño called the TAM (a cultivar named for Texas A&M University). Lesser-known varieties of smoked chiles include: cobán, a piquín chile native to southern Mexico and Guatemala; pasilla de Oaxaca: a variety of pasilla from Oaxaca used in mole negro; jalapeño chico: jalapeños, smoked while still green; and capones: a rare smoked red jalapeño without seeds. "Capones" translates as "castrated ones."
Chipotles, often a key ingredient, impart a relatively mild but earthy spiciness to many dishes in Mexican cuisine. The chiles are used to make various salsas. Chipotle can be ground and combined with other spices to make a meat marinade, adobo.
Chipotles have heat, but also a distinctive smoky flavor. The flesh is thick and so the chile is best if used in a slow-cooked dish rather than raw. Add whole chipotles to a soup, stew or in the braising liquid for meats. Chipotles are an accompaniment to beans or lentils.
- "Habrá producción récord de chile chipotle", ahoramismo, Chihuahua, Mexico, October 4, 2009.
- Bayless, Rick; Deann Groen Bayless (1987). Authentic Mexican: Regional Cooking from the Heart of Mexico. New York: William Morrow and Company, Inc. pp. 332–334. ISBN 0-688-04394-1.
- Dewitt, Dave; Chuck Evans (1997). The Pepper Pantry: Chipotles. Celestial Arts. p. 96. ISBN 0-89087-828-5.
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Chipotle — steht für: geräucherte Jalapeños, siehe Jalapeño#Geräucherte Jalapeños – Chipotles eine US amerikanische Schnellrestaurantkette, siehe Chipotle Mexican Grill Diese Seite ist eine Begriffsklärung zur Unterscheidung mehrerer … Deutsch Wikipedia
chipotle — chipotle. (Del nahua chilpoctli, chile ahumado). m. Méx. Variedad de chile picante, de color rojo ladrillo, que se usa secado al humo. □ V. chile chipotle … Enciclopedia Universal
chipotle — (Del nahua chilpoctli, chile ahumado). m. Méx. Variedad de chile picante, de color rojo ladrillo, que se usa secado al humo. ☛ V. chile chipotle … Diccionario de la lengua española
chipotle — [chē pōt′lā] n. a kind of chili, or hot pepper, that is a dried and smoked jalapeño: it is used esp. in Mexican cooking: also chipotle pepper … English World dictionary
chipotle — smoke dried jalapeño chili, from Mexican Spanish, ultimately a Nahuatl (Aztec) word, said to be a compound of xilli chili + poctli smoke … Etymology dictionary
chipotle — sustantivo masculino 1. Uso/registro: coloquial. Origen: México. Chile muy picante y marrón, secado con humo … Diccionario Salamanca de la Lengua Española
Chipotle — Piment chipotle Chipotle obtenu à partir de jalapeño Le piment chipotle, également appelé chilpoctle ou chilpotle est un type de piment (capsicum annuum) seché, généralement de la variété jalapeño. Il se retrouve dans de nombreuses variétés de… … Wikipédia en Français
Chipotle — El chile chipotle (también llamado chilpoctle o chilpotle, del Náhuatl chilpoctli o xipoctli, que significa chile ahumado) es un tipo de chile, normalmente de la variedad del jalapeño, que se ha dejado madurar hasta enrojecer y secar. Este… … Wikipedia Español
chipotle — noun Etymology: Mexican Spanish chipotle, chilpotle, from Nahuatl *chīlpōctli, from chīlli chili pepper + pōctli smoke, something smoked Date: 1988 a smoked and usually dried jalapeño pepper … New Collegiate Dictionary
chipotle — /chi poht lay/; Sp. /chee pawt le/, n., pl. chipotles / layz/; Sp. / les/. Mexican Cookery. a pungent red pepper, often pickled and eaten as an appetizer or added to meat stews, sauces, etc. [ < MexSp < Nahuatl xipotli] * * * … Universalium