Ancho Pasilla Sauce Recipes

PASILLA CHILE SALSA

Steps:

• Wipe off any dusty crevasses on the Pasillas using a wet paper towel, then de-stem and de-seed them. Roast them in the oven at 400F for 1-2 minutes. Add the roasted Pasillas to a bowl and cover them with the hottest tap water you've got. Let them reconstitute for 20-30 minutes
• Pull the husks off the tomatillos and give them a good rinse. I usually cut the stems out knowing that any juice leftover in the roasting pan will go in the blender. Roast the tomatillos in a 400F oven for 10-20 minutes or until they turn army green in color.
• Drain the reconstituted chiles and add the chile pieces to a blender along with the roasted tomatillos, 2 peeled garlic cloves, and 1/2 cup water. Combine well, adding more water to thin it out if necessary.
• Salt to taste and if you want to balance the earthy flavor then add a single chipotle in adobo and 1 tablespoon adobo sauce, combining well in the blender.
• Serve immediately and store leftovers in an airtight container in the fridge.

ANCHO CHILI SAUCE - RECIPE

Steps:

• Dry roast the ancho peppers on a hot pan about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn red.
• Set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes.
• Remove the stems and coarsely chop the anchos. Reserve the soaking liquid.
• Set the chopped anchos into a food processor.
• Heat the oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften.
• Add the garlic and tomato and cook another minute or so, until you can smell the garlic. Add them to the food processor.
• Add the vinegar, cumin, oregano and a bit of salt and pepper along with about 1 cup of the soaking liquid. Process until it smooths out.
• The sauce will be thick at this point. You can add more soaking liquid to achieve your desired consistency.
• Give it a taste. You can adjust with salt and pepper and this point, and if you feel it needs a touch of sweetness, add the honey and process a bit more.
• Press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through.
• Store in the fridge in an airtight container.
• As a tasty variation, add up to 15 ounces (1 can) of tomato sauce while cooking, or after you strain the ancho chili sauce to simmer. It makes for an outstanding final sauce. Or, swirl in anywhere from 1 tablespoon to a cup of the ancho chili sauce to tomato sauce to liven up any dish.

GRILLED SHRIMP WITH ANCHO PASILLA SAUCE

Steps:

• Soak skewers in water at least 30 minutes and up to several hours.
• Shell and devein shrimp. Holding 2 skewers parallel and slightly apart, thread 6 shrimp onto them (this will facilitate turning them on the grill). Thread remaining shrimp onto pairs of skewers in same manner. Brush both sides of shrimp with ancho pasilla sauce and discard any remaining sauce. Marinate shrimp, covered and chilled, at least 30 minutes and up to 6 hours.
• Prepare grill.
• Grill shrimp on a well-oiled rack set 5 to 6 inches over glowing coals 2 minutes on each side, or until just cooked through. (Alternatively, shrimp may be broiled on rack of a broiler pan under a preheated broiler about 3 inches from heat 3 to 4 minutes on each side.)
• Remove shrimp from skewers and serve with accompaniments.

ANCHO PASILLA SAUCE

Steps:

• Heat a dry griddle or heavy skillet over moderate heat until hot but not smoking and toast chilies, 1 or 2 at a time, pressing down with tongs, a few seconds on each side to make more pliable. Wearing rubber gloves, remove stems, seeds, and veins. In a blender purée chilies with remaining ingredients until completely smooth. Sauce may be made 2 days ahead and chilled, covered.