Botanical Name: Capsicum annuum
Mora chiles are a lesser-known but flavorful variety of dried chili pepper that originate from Mexico. They are made from ripe jalapeño peppers that have been smoked and dried, similar to chipotle chiles, but with a more concentrated sweetness and slightly milder heat. The name “Mora” translates to “blackberry” in Spanish, reflecting their dark, purplish-brown color and fruity undertones. These chiles are prized for their rich, smoky flavor and are widely used in Mexican cuisine to add depth and complexity to a variety of dishes.
On the Scoville scale, Mora chiles range between 5,000 to 10,000 Scoville Heat Units (SHU), making them moderately hot, similar to fresh jalapeños. However, their heat is balanced by a deep, smoky, and fruity sweetness, with hints of dried berries, making them a versatile ingredient for those seeking both flavor and a manageable level of spiciness.
In Mexican cooking, Mora chiles are often used in salsas, sauces, and stews. They can be rehydrated by soaking in hot water and then blended into sauces or chopped and added directly to dishes. Their complex flavor pairs particularly well with pork, chicken, and beef, making them a favorite for adding richness to tacos, burritos, and tamales. They are also commonly used in soups and slow-cooked dishes like pozole and mole, where their smokiness complements the savory and sweet elements of these traditional recipes.
Mora chiles are often compared to chipotle chiles but tend to have a slightly fruitier flavor, making them ideal for dishes that need both smoke and sweetness.