Pasilla Chile Sauce Recipes

FILET OF BEEF IN PASILLA CHILE SAUCE:

Steps:

• Toast the chiles in a dry saute pan over medium heat for 4-5 minutes.
• Cool, stem, seed and break into pieces.
• Place onion, tomato and garlic in large saute pan.
• Put under broiler until well browned/blackened-about 15 minutes.
• Cool slightly, scrape into blender or processor.
• Deglaze pan with stock and pour into blender.
• Add chiles, process until you get a coarse puree.
• Set aside.
• Salt and pepper steaks, sear in pan with a little oil until a nice crust forms.
• Remove steaks to plate.
• Pour any oil out of pan, pour in sauce and fry sauce stirring with wooden spoon.
• Once boiling, reduce to simmer, add sugar, S&P to taste and cook for 20 minutes.
• If sauce becomes too thick add a tbl or so of water.
• Can be made ahead to this point.
• Keeping the sauce at the barest simmer, add cilantro and steaks.
• Continuously spoon sauce over steaks and poach them to desired doneness.
• About 5 minutes to med rare.
• Pool sauce on plate, place steak on plate, spooning a little sauce over.
• Top steak with avocado relish and sprinkle plate with grated cheese.

PASILLA CHILI SAUCE (AUTHENTIC MEXICAN SALSA)

Steps:

• Heat the lard or oil in a heavy skillet and cook the chilies until they change color, turning constantly and taking care not to burn.
• Drain on paper towels.
• Let cool then remove seeds and veins and puree in a blender with oil, vinegar, oregano and salt.
• Serve with cheese on top, or serve with cheese separate.

SALSA DE CHILE PASILLA

Steps:

• Heat 1/4 cup of oil in a non-stick skillet over medium heat
• Once the oil is hot, fry the garlic, moving often, until they just begin to turn golden, about 20-30 seconds
• Remove the garlic from the oil and place in the blender
• Next, fry the chiles, one at a time, pressing down with a spatula until they just begin to change color and inflate slightly, about 5-10 seconds per side. Put the fried chiles in the blender and repeat this step for all remaining chiles.
• Add any remaining oil from the skillet to the blender and allow it to cool slightly
• Add salt. I start with 1/2 tsp and add more if necessary.
• Begin blending the mixture, slowly streaming oil into the blender while the blender is running. Blend until the mixture is mostly smooth, with no large chunks of chile or garlic remaining. The final mixture should be thick and oily. More liquidy than a paste, but not watery.
• Check for salt and adjust if necessary

SALSA DE CHILE PASILLA DE MICHOACAN

Steps:

• Heat oil in a heavy frying pan.
• Gently saute chiles, without burning, turning frequently until they are just firm to touch. About 5 minutes.
• Remove chiles with slotted spoon and place on paper towels to drain.
• In same pan, fry tomatillos and garlic until lightly browned and soft inside. About 5 minutes.
• Remove from pan and drain on paper towels. (Do not discard oil yet).
• Peel the garlic when cool enough to touch.
• Place water in blender jar. Add the tomatillos and peeled garlic.
• Crumble the fried pasilla chilles and add them all, with seeds and veins, to blender.
• Blend all for about 30 seconds to a puree texture.
• Heat oil in frying pan again.
• Add onion and saute gently until translucent but not browned. About 1 minute.
• Add chile mixture from blender and salt.
• Cook over medium high heat, stirring frequently (scraping bottom of pan as needed), until sauce has reduced a little. About 5 minutes.

PASILLA SALSA

Steps:

• Soak the pasillas in hot water to cover until they are quite soft, about 10 minutes. Meanwhile, put the lard in a small saucepan over medium heat; a minute later, add the tomatoes, along with some salt and pepper. Cook, stirring occasionally, until soft, about 10 minutes.
• Drain the chiles and reserve some of their soaking liquid. Remove their stems and seeds; tear each into several pieces as you do so. Combine in a blender with the tomatoes, garlic, onion, and a little of the soaking liquid. Puree, adding more liquid if necessary to allow the machine to do its work. Taste and adjust the seasoning, then serve warm or refrigerate.