Chipotle
Chipotle is a jalapeño chile that has been dried and smoked, producing a dark brown, wrinkled chile with intense smoky heat. It is sold dried and canned en adobo and is a common base for smoky taco salsas.
Description
Larousse describes the chipotle as a dried, smoked chile, dark brown and wrinkled, averaging about 6 cm long, and counts it among the hottest dried chiles in Mexico. Fresh, it is the jalapeño. The dictionary says the practice of smoking these chiles goes back to pre-Hispanic times. Rick Bayless notes that the red chipotle sold as chile morita can be used interchangeably in salsas.
Culinary use
Chipotles are sold in popular markets for escabeches and adobos, the largest ones being reserved for stuffing. Whole or ground they flavor soups, broths, moles and adobos, and canned chipotles in adobo are a common topping for tostadas. In Puebla, the original spit-roasted tacos árabes were served with chipotle salsa.
Reviews
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See also
References
- "Chile chipotle". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
- "Chipotle Salsa". Rick Bayless. Retrieved 2026-10-10.
- "Trompo Tacos Are So Much More Than Tacos al Pastor". Texas Monthly. Retrieved 2026-10-10.
- "Tostada". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.