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Dried Pasilla Chili Pepper "Mexlatin" 100 gr

Dried Pasilla Chili Pepper "Mexlatin" 100 gr

Regular price €5,00 EUR
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Dried Pasilla Chili Pepper "Mexlatin" 100 gr.

The pasilla chile is a type of dried chile with dark, wrinkled skin. It is traditionally ground to make a wide variety of sauces, such as borracha, moles, and adobos, among others. In its fresh form it is called chilaca. It is believed that its name is due to the fact that, when dried, it wrinkles like a raisin. In some regions such as Michoacán or Baja California it is also known as black chile, and in Veracruz, chile prieto. It should not be confused with the Oaxacan pasilla chile, nor with the poblano or ancho chile, called "pasilla" in Colima. It is mainly grown in the states of Aguascalientes, Guanajuato, Jalisco, Nayarit, Oaxaca and Zacatecas.

Recipe for preparing Pasilla Chile Sauce using "Mexlatin" Dried Pasilla Chile 100 g. This sauce is rich and full of flavor, ideal to accompany tacos, grilled meats and many other Mexican dishes.

Ingredients:

  • 100 g of dried Pasilla chili "Mexlatin" (approximately 8-10 chili peppers)
  • 2 medium tomatoes
  • 1 clove of garlic
  • 1/4 white onion
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon dried oregano
  • 1 teaspoon sugar (optional, to balance the flavor)
  • 1/4 cup white or apple cider vinegar (optional)
  • 1 cup water (more if necessary)
  • 1 tablespoon vegetable oil

Instructions:

Prepare the chilies:
Wipe the pasilla chiles with a dry cloth, removing any impurities. Cut off the stems and remove the seeds if you prefer a less spicy flavor (this is optional).

Toast the chilies:
In a dry skillet over medium heat, toast the pasilla chiles for about 30 seconds to 1 minute, stirring them constantly to prevent burning. This will enhance their flavor.

Hydrate the chiles:
Place the roasted chiles in a bowl and cover with hot water. Let them sit for 10-15 minutes to soften.

Roasting the vegetables:
Roast the tomatoes, onion and garlic clove (unpeeled) on a griddle or skillet over medium heat until golden and slightly charred on the outside. This will give the sauce a deeper, smokier flavor.

Blend the ingredients:
Drain the hydrated pasilla chiles and place them in a blender.
Add the roasted tomatoes, onion, peeled garlic, salt, oregano, and sugar (if desired).
Add 1 cup water (adjust to desired consistency) and blend until smooth.

Cooking the sauce:
Heat a tablespoon of vegetable oil in a skillet over medium heat.
Pour the blended sauce into the pan and cook for 10-12 minutes, stirring occasionally. This will allow the flavors to blend and the sauce to thicken slightly.
Adjust consistency and taste:

If the sauce is too thick, you can add more water until you reach the desired consistency. Taste the sauce and adjust the salt if necessary.

Serve the sauce:
This Pasilla Chile Sauce is perfect for tacos, quesadillas, enchiladas, or grilled meats. Its rich, smoky flavor will complement your Mexican dishes.

Enjoy this delicious sauce!
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