© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: L'ecole
Servings: 6 to 8
Some friends sent me some morita chiles (dried chipotles, basically) from their travels in Texas and Mexico, so I looked up recipes and found this one courtesy of seriouseats.com. Very simple (3 ingredients + a bit of water!) and *way* delicious! If you can't find moritas, you can substitute chipotles. We served as a dip for chips, but the poster recommends it both as a marinade and a topping for beef — got to try that next!
2 morita chilies, dried
1 pound tomatillo, husks removed
1 garlic clove, unpeeled and cut in half
salt, to taste
Take the moritas and cook them in a hot dry cast-iron skillet until they inflate and start to pop a little (about two minutes). Into the cast-iron skillet, pour water over the chiles, turn off the heat, and allow them to soften and become plumper, which will take about half an hour.
Meanwhile, stir the whole tomatillos in another skillet until they blister and black spots appear. Immediately transfer them to a blender. Place the garlic, moritas and a pinch of salt in the blender, and purée until smooth. It will be a deep red color with lots of seeds.