Chipotles are jalapeños that are left on the vine until ripened and then dried and smoked. In addition to intense heat, they add a wonderful smoky flavor to many dishes. There are several varieties. Chipotles mecos, which are larger than most other types, have a brown-beige exterior and a very red interior. Chipotles moras, or simply moras, are smaller and are burgundy red. Moras are the type most often found canned in adobo. Regardless of variety, chipotles are cleaned, toasted, and soaked before using. Chipotles en adobo have been cooked in an adobo sauce. While they can be prepared at home, most often—even in Mexico—they are bought in cans. The brands I recommend are La Costeña, San Miguel, and Herdez. In Mexico, chipotles en adobo are eaten as is from the can, either whole or cut into pieces, in a torta (sandwich) or taco. Because you may prefer not to bite into a chipotle with its intense heat, you can turn the chiles into a puree and use the puree to season dishes.