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Dried Chipotle Meco is a real flavor bomb from Mexican cuisine. This particular pepper is a smoked and dried jalapeño. They are slow and prolonged smoked over wood fire until they acquire a distinctive deep brown color and intense smoky aroma. The Meco variety, also called Chipotle café, is lighter in color and has a richer, woody flavor than the Chipotle Morita or Smoked Chipotle. Because they are smoked even longer, they take on a more intense flavor.
That longer smoking process makes all the difference. This gives the Meco an intensely smoky character with complex flavor nuances reminiscent of mushrooms, whiskey and even a subtle touch of truffle. The taste is very rich, earthy and deeply layered, with a mildly spicy, fruity and smoky flavor.
In Mexico, Chipotle Meco is widely used to add depth and spiciness to stews, sauces and meat dishes.
Preparation:
- Fry the dried chilies in a dry skillet over medium heat for about 2 minutes. This will release the essential oils and impart more flavor. Then soak the dried chilies with hot water. Soak them in hot water for 15/20 minutes and then cut/chop into desired size.
- Grind the dried chilies into flakes/flakes or powder.
From € 5,45
Dried Chipotle Meco is a real flavor bomb from Mexican cuisine. This particular pepper is a smoked and dried jalapeño. They are slow and prolonged smoked over wood fire until they acquire a distinctive deep brown color and intense smoky aroma. The Meco variety, also called Chipotle café, is lighter in color and has a richer, woody flavor than the Chipotle Morita or Smoked Chipotle. Because they are smoked even longer, they take on a more intense flavor.
That longer smoking process makes all the difference. This gives the Meco an intensely smoky character with complex flavor nuances reminiscent of mushrooms, whiskey and even a subtle touch of truffle. The taste is very rich, earthy and deeply layered, with a mildly spicy, fruity and smoky flavor.
In Mexico, Chipotle Meco is widely used to add depth and spiciness to stews, sauces and meat dishes.
Preparation:
- Fry the dried chilies in a dry skillet over medium heat for about 2 minutes. This will release the essential oils and impart more flavor. Then soak the dried chilies with hot water. Soak them in hot water for 15/20 minutes and then cut/chop into desired size.
- Grind the dried chilies into flakes/flakes or powder.
To keep dried chili peppers good for a long time, store them in an airtight package in the pantry or, even better, in the freezer. Avoid exposure to air, moisture, light, and heat, as this can cause the dried peppers to discolor, mold, and lose flavor.
The dried chilies have a long shelf life, but for optimal flavor and spiciness, do not store them for more than a year. Click here for more information on storing and freezing dried chilies.
Mexico
To keep dried chili peppers good for a long time, store them in an airtight package in the pantry or, even better, in the freezer. Avoid exposure to air, moisture, light, and heat, as this can cause the dried peppers to discolor, mold, and lose flavor.
The dried chilies have a long shelf life, but for optimal flavor and spiciness, do not store them for more than a year. Click here for more information on storing and freezing dried chilies.
Mexico
| Monday | from 8:00 a.m. to 5:00 p.m. |
|---|---|
| Tuesday | from 8:00 a.m. to 5:00 p.m. |
| Wednesday | from 8:00 a.m. to 5:00 p.m. |
| Thursday | from 8:00 a.m. to 5:00 p.m. |
| Friday | from 8:00 a.m. to 5:00 p.m. |
| Saturday | from 8:00 a.m. to 12:00 p.m. |
| Sunday | Closed |
Burg. Crezeelaan 44A
2678 KZ De Lier
The Netherlands
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This Friday our web shop will be closed. Orders placed after 9:30 a.m. on Thursday, July 31, will be processed and shipped again on Monday. Thank you for your understanding!
