What Are Chipotle Meco Chiles?

Chipotle Meco chiles, a version of dried and smoked jalapenos, are botanically classified as Capsicum annuum. They are also known as Meco chipotle, chili ahumado, chile típico, or chile meco. 

When fresh, Chipotle Meco are the much-beloved jalapeno pepper. They are left to ripen on the plant for as long as possible, then dried and heavily smoked. This gives the chile the chance to grow a little bit bigger than its Morita cousins; they are usually 2 to 4 inches long and 1 inch wide.

The Chipotle Meco has a very smoky flavor, with peppery fruit and notes of grassiness. They are medium heat, measuring 2,500-10,000 Scoville Heat Units (SHU).

There are two different types of Chipotle peppers commonly found in the US. You’re probably most familiar with the Chipotle Morita. The Meco is closely related to the Morita. They are both from the jalapeno, harvested at different points in that pepper’s development and processed differently. The Meco’s extended time spent maturing in the field and then being smoked creates a pepper with a distinctly different flavor.  

 

All About Meco Chiles

The Aztecs perfected the practice of preserving jalapenos with the use of smoke. Jalapenos are native to the region around Xalapa, a city just west of Mexico City in the state of Veracruz. These peppers grew so well that their native region was reflected in their name; jalapeño means “the thing from Xalapa”.

When Aztecs first tried to dry these peppers like they did any other, they met with failure. Jalapenos have thick walls and don’t dry thoroughly in the sun, so they tend to rot before drying. They learned they could smoke them dry, which was a win/win/win. The peppers were preserved, weren’t cooked, and were infused with smoky flavor. Aztecs named these peppers chilpoctli; chil- means “chile pepper”, and -poctli means “smoked.” 

It takes some effort to understand the world of Mexican chiles, but these versatile and delicious peppers bring a lot to the table. To make the most of your Mexican peppers, you need to recognize how fresh and dried chiles often go by different names, how their names change, and even that one fresh pepper can be processed in several ways to create more than one kind of dried chile pepper. If you want to learn more about Chipotle Meco, you’re in the right place. 

Spices, Inc. has been sourcing, processing, and selling Mexican dried chiles since 2008. Our dried chiles are sought after by chefs in Mexican restaurants, small-batch hot sauce crafters, brewmasters in microbreweries, and home cooks. 

As we’ve worked with peppers over the last decade-plus, we’ve learned quite a bit about the Chipotle Meco pepper. We’re here to spread the knowledge about this delicious, lesser-known chipotle. We can help you decide how to prepare and cook with them. You’ll become versed in chile storage, how and where to shop for peppers, and what to look for in a good quality Chipotle Meco.

Also Called	Chile meco, chili ahumado or típico
Recommended Uses	BBQ sauce, brownies, dips, marinades, potato dishes, sauces, soups and stews
Flavor Profile	Earthy, smoky flavor with hints of grassiness
Scoville Heat Units	2,500-10,000 SHU
Species	Capsicum annum
Cuisine	Mexican
How To Store	Airtight container in a cool, dark place
Shelf Life	1-2 Years
Country of Origin	Mexico

 

Chipotle Meco vs. Morita

There are two primary types of chipotle peppers—Chipotle Morita and Chipotle Meco. Chipotle Meco, also known as chili ahumado or típico (the typical chile) are the preferred chipotle pepper in Mexico. Meco, which means “brown colored” in Mexico, are chiles that are allowed to stay on the vine even longer than their Morita counterparts and then smoked for twice as long. They turn ashy brown from the smoke and heat; whole Chipotle Meco look almost cigar-like in their appearance. Ripening and smoking the peppers for an extended time means Chipotle Meco are a bit bigger than Chipotle Morita and gives them a more rich and smoky flavor. 

Americans are most familiar with the Morita variety, which is dried until it is wrinkled all over and a deep brownish-burgundy color. The word morita means “little blackberry”. When you see a whole Chipotle Morita it’s easy to see where the name came from, with its dark color and shriveled appearance. Moritas still retain some moisture, so they are a little bit leathery and pliable and have an underlying fruitiness. 

These peppers are both medium-heat chiles, measuring between 2,500 and 10,000 Scoville Heat Units (SHU).

 

Are Chipotle Meco Peppers Hot?

Chipotle Meco chiles are at the low end of the medium level of chile heat. When measured on the Scoville Scale, they clock in between 2,500-10,000 Scoville Heat Units (SHU). 

 

 

What Do Meco Chiles Taste Like?

Chipotle Meco chiles are smoky, with a slightly spicy, grassy fruitiness.

 

How to Use Chipotle Meco Peppers

Chipotle Meco chiles add a deep, earthy spiciness to Mexican cuisine. They can be rehydrated and diced, rehydrated and pureed, ground into a powder, or chopped into flakes and added to savory and sweet dishes. They are used in traditional dishes such as bean soup, moles, pimento cheese, tomatillo salsa, fish tacos and grilled flank steak.

We love the depth it gives to White Bean and Turkey Chili. In Mexico, rehydrated Chipotle Meco chiles are traditionally stuffed with mild cheese and fried in a famous Puebla region Christmas dish called chile navideño.

 

How to Toast

It may seem redundant to toast a smoked chile, but we believe that’s the first step in properly preparing a Chipotle Meco.

Place whole chiles in a dry pan warmed over medium-high heat. Let them toast for 20-30 seconds, and don’t be afraid to flip them, so they don’t burn. To get them to toast evenly, use a spatula to press them flat against the pan’s surface. 

Don’t worry if the chiles start to blister a little. Don’t let them blacken or scorch, because that will give the peppers a bitter flavor. They should smell smoky. The heat will help bring out additional sweetness in the aroma.

Once peppers are toasted, you can rehydrate them or grind them into flakes or powder.
 

 

How to Rehydrate

Chipotle Meco come from jalapenos, which are peppers with thick walls. Rehydration will take a little while to complete. We do suggest taking a knife and making a small cut in the flesh of the chile, to make it easier for water to soak in.  

Put your chiles in a heat resistant bowl, stems still attached, and pour boiling water over them. Make sure they stay below the water to fully rehydrate by weighing them down with a plate. Steep chiles for about 30 minutes.

Drain chiles. Chipotle Meco water is unpleasant and smoky, so we suggest you discard it.

 

How to Deseed

After rehydration, you can cut the stem and cap off the top of the Chipotle Meco. Then slice down the length of the pepper and pull the pepper open. Use your knife and slide the edge along the pepper to pull off any seeds and veins.

The seeds will be processed differently if you want to grind Chipotle Meco into powder. Please see that section for seeding peppers.

Since chipotles are medium heat, their capsaicin can be irritating if you don’t handle the peppers properly. We recommend that you wear gloves if you are new to processing peppers or are handling a large amount of them. Make sure to wash your hands when you’ve finished, and keep your hands away from your face and eyes.
 

 

How to Make Chipotle Meco Chile Powder

After toasting your Chipotle Meco and letting them get cool enough to handle, get a knife with a nice, heavy heel. The heel is the part of the knife blade closest to the handle, and it’s used for jobs that may require some pressure. Put chiles under the heel and lean down to chop off the cap. 

You can deseed by pouring out the seeds, but they can also be left in the pepper. 

Continue to chop the toasted chiles roughly. Put them in a grinder; for heavy chiles like this, we recommend an electric spice grinder since it will take a very long time to work through them with a manual mortar and pestle. Grind them to your desired consistency. 

Use them right away or store them in an airtight container, away from heat and direct sunlight, for future use. 

How Long Will They Last?

Chipotle Meco peppers, if they are stored properly, will remain viable for 1-2 years. It will help if you put them in a glass or plastic jar with an airtight seal, away from heat and moisture. The container should ideally be opaque to block direct sunlight. 

To maintain the integrity of the peppers, we strongly suggest that you store them away from the oven and stove. When you use the stove or oven, they raise the air temperature around them. Chiles stored in an airtight container may start to sweat in the higher heat. With no way for moisture to escape, the only thing it can do is lay on the peppers, which can easily lead to the development of mold and mildew.

Stored chipotles should always feel dry, though they’ll still be pliable. Their skin should be leathery and thick but not brittle. They smell very smoky. Chipotle Meco does look brown and a little ashy, but If they are mostly broken or very hard or look moldy or mildewy, they should be discarded. Some breakage in the chiles may naturally occur, but they should be predominantly intact.

 

How to Store

In specific circumstances, Chipotle Meco can be successfully stored for 2-3 years. The pantry should be climate controlled with a temperature maintained at 60-72°F. Humidity should be kept low. Containers for chiles should be glass or plastic, opaque, and away from direct sunlight. If these conditions are met, you can expect your chiles to have a longer shelf life. We recognize that these can be complex guidelines to maintain, so we suggest you plan for a 1-2 year shelf life for your chiles.

Meco Pepper Substitute

A good substitute for Chipotle Meco chiles is its cousin, the Chipotle Morita. Moritas share the same SHU of 2,500 - 10,000 units and similar flavor characteristics. The Morita is decidedly less smoky than the Meco, though, so you may want to adjust for that with a dash of liquid smoke or a smoked salt. You could also choose the Pasilla de Oaxaca chile. Measuring 15,000 - 20,000 SHU, this chile is up to twice as hot as the Meco, but it has a comparably smoky flavor. Since their heat is much more significant, we do think you should use this pepper cautiously. 
 

What to Look for When Buying Meco Peppers

Meco chiles are brown and look a little bit ashy, thanks to their prolonged smoking. They are wrinkly but shouldn’t have any breaks since their thick skin and flesh are still pliable. They’re a bit hefty for a dried chile. Mecos have a predominantly smoky aroma, with notes of grass and fruit. 

 

Where to Buy Meco Peppers

Chipotle Meco chiles are less well-known in the US than Chipotle Morita chiles, but they can still be found in Mexican markets, some grocery stores, and big-box and online specialty retailers. These shopping environments offer various positives and negatives.

In a Mexican market, you can probably find employees who know their chiles and how to use them. These employees can confidently answer your questions, so you can rest assured that you’re getting the pepper you want. 

These markets are usually small, so they have lower traffic and don’t sell products quickly. Without turnover, products like chiles can age on the shelf. They also don’t have as much negotiating power when buying wholesale, which translates to higher customer prices.

Grocery stores, mainly if they are chains, can exercise clout with wholesalers. Bulk purchasing can often be done for lower prices to pass those savings along to customers. These stores tend to focus on the most popular chiles to get bulk prices, so they tend to have a limited selection. From the purchasers to the re-stocking clerk, employees in a grocery chain are usually not trained in specialty chiles. This can lead to chiles being mislabeled or consumer questions not getting answered accurately.

Online specialty vendors usually build their business on product knowledge and selection. They make their reputation by educating their employees, which gives them the ability to advise on peppers and recognize the differences between Chipotle Meco and Chipotle Morita.

Specialty vendors have practices for selecting and packing chiles promptly and accurately. They want their employees to know what they’re selling and make product information available all along the line, from customer service and order placement to the shipping department. 

Customers can feel confident that they will get the peppers they’ve ordered.

Chipotle Meco are bold, smoky chiles that deliver on both aroma and flavor. They’re great wherever you need a bit of smoke, whether you mix them in turkey chili or stuff them with cheese.

The chiles of Mexico have tremendous appeal worldwide because they’re delicious and versatile, and you can find just about any flavor profile you need.  We hope you’ve learned a little about the Chipotle Meco and have a new interest in the broad appeal of Mexican chile peppers.