Mora
What it is
A smoke-dried red jalapeño closely related to the morita — mora ("blackberry/mulberry") names the larger red-smoked type, sitting between morita and meco in size and color.
How it's made
Red jalapeños are smoke-dried; the mora retains a reddish, supple character with full smoke, overlapping with what some sellers call morita.
Flavor profile
Smoky, sweet, and fruity — dried berry and chocolate over a steady medium heat — much like a robust morita.
Culinary uses
Interchangeable with chipotle morita in adobos, salsas, and marinades; valued for a slightly larger, meatier pod. Pairs with tomato, piloncillo, and pork.
Regional variations
Naming overlaps regionally with morita and meco; the mora is generally the red, fuller-fleshed smoked jalapeño.
Cultural & historical context
Part of the broader chipotle family, illustrating how a single jalapeño yields a spectrum of smoked chiles by ripeness, size, and smoke time.
Reference notes
Tags: `dried`, `smoked`, `medium-heat`, `Mexican`, `C. annuum`, `chipotle-family`. Related: chipotle morita, chipotle meco. Substitute chipotle morita directly. Sourcing: specialty grocers; often shelved with chipotles. Link → Chipotle Morita, Chipotle Meco, Adobo.