Re: [CH] Moritas
Dave Drum (dirty_dave@chillicooks.org)
Sun, 31 Jul 2005 17:13:17 -0500
Jose Cisneros wrote:
> It's been eons since I last posted.
> Alas, alack.
> Anywho, I wanted to ask if there are any chileheads out that have used
> a dried pepper called Morita?
> It's has much more going for it than chipotle IMNSHO.
> Anyone have any recipes specific to this chile?
A quick scan of the Dirty Dave Archives yields two that may be of
interest. Keeping in mind that the difference between chiptole and
morita is just the difference between being made from green jalapeno
(meco) or red, ripe jalapeno (morita).
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Salsa de Chile Morita (Tipo Taquera)
Categories: Chilies, Latino, Salsa
Yield: 4 Bottles
1/4 kg Green tomato; peeled
50 g Morita chile
1 ts Garlic powder
1 ts Salt
1/4 c Vinegar
1 c Water
Remove the stems from the chilies and soak the chilies for
20 minutes in 1/2 cup of water.
Boil 1/2 cup of water and add the tomatoes. Bring to a
boil again and cook for 5 minutes.
Grind tomatoes with remaining ingredients except the
vinegar. Put the green tomato sauce mixture back in a pan
and bring to a boil. Add the vinegar.
Fill bottles with the sauce leaving a centimeter of space
between the mouth of the bottle and the cover. Close
tightly and submerge in hot water for 20 minutes to
sterilise the product. Cool to room temperature and store.
The sauce should last approximately 8 months.
MM Format by Dave Drum - 15 July 2002
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Suncorn Crusted Snapper w-Masa Tomato Broth
Categories: Chilies, Latino, Seafood
Yield: 4 Servings
6 Snapper filets (4 oz ea)
MMMMM----------------------SUNCORN CRUST-----------------------------
1 c Toasted corn
1/4 c Panko (white bread crumbs)
1/4 c Flour
1/2 tb Shallot; minced
1 ts Garlic; minced
2 ts Cilantro; chopped
2 ts Jalapeno; minced
1 ts Coarse salt
1/4 ts Ground black pepper
MMMMM--------------------MASA TOMATO BROTH---------------------------
1/2 oz Unsalted butter
2 tb Yellow onion; medium chop
1 ts Garlic
3/4 c Tomato juice
1/2 c Tomato; medium chop
1 Morita chile
1 Guaitillo chile; broken in
-pieces
1 Bay leaf; broken in pieces
1/4 ts Thyme
1/4 ts Cumin
1/2 ts Coriander
3/4 c Chicken stock; de-fatted
1 6" corn tortilla (fried) OR
Use tortilla chips
1 ts Lime juice
Salt & pepper
Make the Suncorn Crust:
Macerate all ingredients in a Cuisinart to form a coarse
textured meal. Set aside.
Yield 2 cups
Make the Masa Tomato Broth:
1. In a large pot, melt butter and sweat (cook slowly
without browning) onions for 2 minutes. Add garlic and
sweat for 1 minute. Add tomato juice, tomatoes, chilies,
bay leaf, thyme, cumin, coriander, and chicken stock.
Bring to a boil. Slow to a simmer for 3 minutes. Add
tortillas to soup. When tortillas are soggy, approx 2 min,
transfer to blender. Puree until smooth.
Season with lime juice, salt and pepper.
Serve hot.
Yield 3 cups
2. Coat snapper with suncorn crust and saute on both
sides for 2 minutes or until golden brown. Transfer fish
to oven and bake for 4 minutes at 350oF. Transfer onto
plate and serve with potatoes and tomato broth.
Recipe by: Kevin Rathbun, Chef du Jour Show, TV Food Network
MM Format by Dave Drum - 15 June 1997
Uncle Dirty Dave's Archives
MMMMM
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