Chipotle meco: what it is, heat and uses vs morita

What is it?

The chipotle meco chilli is one of the two commercial varieties of the chipotle chilli, alongside the morita. It is distinguished by its larger size (5-10 cm), its light beige or greyish-brown colour, its very dry skin and its extremely intense smoky aroma. It comes from the ripe red jalapeño smoked over several days (up to a week) with woods such as mesquite, oak or pecan. Its heat is moderate (5,000-10,000 Scoville units) and it has a deep, smoky flavour, with notes of dark chocolate, roasted coffee and caramel. It is produced above all in Veracruz and Chihuahua and is used mainly in thick adobos, dark salsas for enchiladas, meat marinades and stews such as rural tinga.

Origin and history

The pre-Hispanic peoples of the Altiplano and the Gulf of Mexico smoked chillies to preserve them all year round. The Florentine Codex of Sahagún documents this use. The technique consisted of placing the chillies on racks in closed huts where a slow fire of aromatic woods was kept burning for several days. After the Conquest, prolonged smoking remained the preferred technique in rural areas of the Gulf, while in urban markets shorter smoking (morita) and, in the 20th century, chipotle in adobo began to become popular. The term 'meco' alludes to its dry, rough and dark appearance, similar to the 'chichimeco' or rustic. Larousse Cocina and the Diccionario Enciclopédico de la Gastronomía Mexicana identify it as the traditional chipotle variety preferred in the Veracruz countryside. SADER includes it among the smoked chillies of Mexico and recognises its economic importance in the Tuxtlas region of Veracruz.

Characteristic ingredients

The meco is obtained from the ripe red jalapeño subjected to slow smoking for 4-7 days in closed ovens with woods such as mesquite, oak or pecan. The dehydration is almost total, which is why the skin ends up very wrinkled, hard, and light beige to greyish-brown in colour. Its dimensions are larger than the morita (5-10 cm long) and the flesh becomes leathery. To use it, it is briefly toasted on a comal and rehydrated in hot water for 20 to 30 minutes, longer than other chillies because the dehydration is greater. It is then blended with tomato, garlic and spices. It provides moderate heat (5,000-10,000 SHU) and a penetrating smoke with notes of coffee and burnt caramel, ideal for thick adobos to marinate pork loin, ribs or chicken, as well as for dark salsas for enchiladas mineras or tortas ahogadas. It pairs very well with piloncillo, vinegar, tomato and sweet spices such as cinnamon and clove.

Cultural significance

The chipotle meco chilli is one of the traditional smoked chillies of Mexico and represents the preservation of pre-Hispanic techniques in the Gulf of Mexico. It forms part of the traditional Mexican cuisine recognised by UNESCO as Intangible Cultural Heritage. In Veracruz, especially in the Tuxtlas and Xalapa regions, the production of chipotle meco supports rural communities that maintain the traditional wood-fired ovens and smoke the chillies over several days. SADER recognises the importance of Veracruz as the main producing state of smoked chillies. In home cooking, the meco is preferred for festive dishes such as country tinga, Christmas marinades and chipotle enchiladas, while the morita is reserved for everyday use. It is also a cultural emblem of jarocha cuisine, and its smoky aroma is one of the identity marks of the rural cuisine of the Altiplano.

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