Smoked and a little spicy.
The morita chile is a dried, smoked chile that is dark red in color, almost purple, and slightly smaller than the mora chile. It is very spicy but with a certain sweetness.
It is used mainly in some parts of Veracruz, Puebla, the Federal District and surrounding areas. This is mainly used for hot sauces. It is also added to beef, chicken or pork stews to give it flavor and spiciness, during cooking the chili is roasted so that it loses its extra spicy properties, resulting in a spicy, smoky and delicious stew.
Options:
- Pork
- Mushrooms
- Without tortillas
- With tortillas
Served with white rice and lemon.
