Chipotle meco: the large and mature smoked chilli

What is it?

Chipotle meco is one of the two commercial varieties of chile chipotle, alongside the morita. It is distinguished by its larger size (5-10 cm), its light beige or brown-going-grey colour, its very dry skin and its intense smoky aroma. It comes from ripe red jalapeño smoked for 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 bitter chocolate, toasted coffee and caramel. It is produced above all in Veracruz and Chihuahua and is used mainly in thick adobos, dark sauces for enchiladas, meat marinades and dishes such as rural tinga.

Origin and history

The pre-Hispanic peoples of the Altiplano and the Gulf of Mexico smoked chillies to preserve them throughout the year. The Florentine Codex of Sahagún documents this use. The technique consisted of placing the chillies on platforms in closed huts where a slow fire of aromatic woods was maintained for several days. After the Conquest, prolonged smoking remained the preferred technique in rural areas of the Gulf, while in urban markets the shorter smoking (morita) and, in the twentieth 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, Veracruz.

Characteristic ingredients

The meco is obtained from ripe red jalapeño subjected to slow smoking for 4-7 days in closed ovens with woods such as mesquite, oak or pecan. Dehydration is almost total, which is why the skin remains very wrinkled, hard, light beige to brown-grey in colour. Its dimensions are larger than the morita (5-10 cm long) and the pulp becomes leathery. To use it, it is briefly toasted on a comal and rehydrated in hot water for between 20 and 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 for marinating pork loin, ribs or chicken, as well as for dark sauces for enchiladas mineras or tortas ahogadas. It combines very well with piloncillo, vinegar, tomato and sweet spices such as cinnamon and cloves.

Cultural significance

Chipotle meco is one of the traditional smoked chillies of Mexico and represents the preservation of pre-Hispanic techniques on the Gulf of Mexico. It forms part of 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 traditional wood ovens and smoke the chillies for several days. SADER recognises the importance of Veracruz as the main state producing smoked chillies. In home cooking, the meco is preferred for festive dishes such as ranchero tinga, Christmas marinades and chipotle enchiladas, while the morita is reserved for everyday use. It is also a cultural emblem of Jarocho cooking and its smoky aroma is one of the identity hallmarks of rural Altiplano cuisine.

Frequently asked questions

What is the difference between chipotle meco and chipotle morita?

Both are smoked jalapeños but the meco is smoked for more days (4-7), is larger (5-10 cm), very dry and beige or light brown in colour, with a smokier flavour. The morita is smoked less, is small (3-5 cm), purple-red and with a fruitier flavour. The meco is preferred for thick adobos and rural stews, the morita for fresh table salsas and everyday stews of central Mexico.

What does chipotle meco taste like?

It provides an intense smoky flavour with toasted coffee, bitter chocolate, caramel and an earthy hint. Its heat is moderate (5,000-10,000 Scoville units), but the prolonged smoking makes it seem more intense. It has fewer fruity notes than the morita but more depth. It is the preferred chipotle for adobos where a concentrated and persistent flavour is sought.

How is chipotle meco prepared?

It is briefly toasted on a comal without burning and rehydrated in hot water for about 20-30 minutes (longer than other chillies because of its dryness). It is then blended with tomato, garlic and spices to make adobos, dark sauces or marinades. It can also be ground dry and used as a smoky seasoning for beans and meats. A small amount provides deep smoke without overwhelming with heat.

Where does chipotle meco originate?

The jalapeño from which it comes is native to Veracruz, especially the Xalapa region. The production of chipotle meco is concentrated mainly in Veracruz (Tuxtlas) and Chihuahua, where the prolonged smoking technique with local woods is maintained. It is the traditional form of chipotle that most resembles the pre-Hispanic 'chilpoctli' described in the Florentine Codex.