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Old 08-18-2006, 06:18 AM   #11
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Quote:
Originally Posted by Chopstix
Been wondering, how is chipotle pronounced, may I ask? Chee-po-tel or chee-pot-lay or some other way? Thanks!
The word in the original nahuatl language was "chilpotle"; chil = chile, or hot pepper, poctl (potle) = smoke. Chilpotles are jalapeņo peppers smoked for about 3 days in underground pits; there are other smoked chiles available, I believe, but the meaty texture of the jalapeņo makes it particularly good for this process.
Chilpotle is a little difficult to get one's tongue around, so the word got simplified in Spanish and English.
Most Spanish words of three syllables have an accent on the second syllable, and all vowel sounds are short.
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Old 08-18-2006, 07:21 AM   #12
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Thanks cliveb for the info! I tasted chipotle at a Subway sandwich outlet in Philadelphia last year. I thought it was a particular species of peppers. Turns out it refers to a smoking method and that jalapeno is the popular choice for this technique. Thanks!
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Old 08-18-2006, 12:03 PM   #13
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Last year, I made a post about making some Chipotles at home in my smoker. I only smoked them for about 2 hours, and they were great. I may have to make some more this year.

I've also thought about smoking other kinds of peppers and incorporating those into some food. Anchoes, smoked, and used in my chili, for example.
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Old 08-18-2006, 07:59 PM   #14
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A Mexican friend of mine tells me they dig two pits in the ground. In the first, they start the fire. In the second, they place the jalapeņos.
There's a connecting tunnel between the fire and the jalapeņos. The fire is covered with a lump of turf, so the only way out for the smoke ( and way in for the oxygen) is through the jalapeņo tunnel.
3 days, apparently, until the chilpotle is ready.

I think I'll just buy mine ready-smoked!
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Old 08-18-2006, 08:05 PM   #15
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cliveb, do you guys have those inferior versions of chipotles down there? the moritas i think they are called?

or do you only get the good kind?

also, can you tell a big difference?
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Old 08-18-2006, 10:21 PM   #16
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Quote:
Originally Posted by Mylegsbig
cliveb, do you guys have those inferior versions of chipotles down there? the moritas i think they are called?

or do you only get the good kind?

also, can you tell a big difference?
That is a good question.I really couldn't give you an honest answer unless I were a politician !

I was given some authentic chilpotles by a Mexican friend. They're awesome. Too many tastebuds were tickled to describe the flavour- except, awesome.

For daily use , I buy cans of "La Costeņa" Chipoltes en adobo. These are prepared in a thick, tomato-ey sauce (adobo), and are wonderfully smokey, but whether they rate as the real thing, I don't know.

I'd probably fail any taste-test miserably!
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Old 08-18-2006, 10:25 PM   #17
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Chipotles are generally available in two forms-dry and canned in adobo. I'd bet more are sold canned than dry. I don't think one is more 'authentic" than the other.
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Old 08-18-2006, 10:31 PM   #18
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Quote:
Originally Posted by Andy M.
Chipotles are generally available in two forms-dry and canned in adobo. I'd bet more are sold canned than dry. I don't think one is more 'authentic" than the other.

Andy, these chipotles here, the morita




Are considered inferior to these chipotles here, the ahumado



Because the former are smoked faster and without as much care.

That is why this ahumado is considered the authentic version.
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Old 08-19-2006, 12:46 AM   #19
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Old 08-19-2006, 12:53 AM   #20
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MLB:

Interesting. The ahumados could be sold dry or in adobo sauce in a can. Or the same with the moritas.
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