Pasilla Salsa Recipes

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

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.

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.

TOMATILLO-PASILLA DE OAXACA SALSA

Steps:

• 1. In a small saucepan, combine the tomatillos with enough water to come about halfway up the side of the pan, cover, and cook over medium heat until they are soft, about 10 minutes; strain, reserving the liquid.
• 2. Meanwhile, on a plancha or in a heavy skillet, melt the lard over medium heat. Add the garlic and cook until soft and well charred on all sides, 5 to 10 minutes; transfer to the jar of an electric blender.
• 3. Add the chiles to plancha and toast for 2 minutes per side. Remove, tear them into pieces, and add them to the blender. Pour in the reserved cooking liquid, add a large pinch of salt, and blend until smooth. Add the tomatillos, blend, and taste to adjust the salt, as necessary.