Dried Chiles: Pasillas
FINDING: Most Mexican groceries, some well-stocked general groceries and via the internet.
CHOOSING: Unbroken, unblemished, pliable chiles with vibrant color typically have much better flavor than mangled-looking, pale or unevenly colored ones.
STORING: In a dark, cool, dry place, preferably in a sealed container, for up to 6 months; for longer storage, freeze in a sealed container for up to a year.
- Tacos of “Easy” Slow Cooker Mole with Chicken
- Toasted Tortilla Soup with Fresh Cheese and Chile Pasilla
- Grilled Asparagus with Creamy Pasilla Chile
- Sopa Azteca
- Mushroom Soup with Roasted Tomatillos and Cactus
- Mexican Chocolate Chile Ice Cream
- Grilled Rack of Lamb with Honey Pasilla Glaze
- Mary Jane Gagnier’s Salsa de Miltomate y Chile Pasilla de Oaxaca
- Fish Soup with Chayote and Hoja Santa
- Classic Red Mole
- Susana’s Black Mole
- Tangy Pasilla Shrimp
- Oaxacan Pasilla Tomatillo Salsa
- Tropical Beach Ceviche
- Rustic Lamb Chili with Shiitake Mushrooms
- Pasilla Glazed Duck Breast Salad
- Roasted Leg of Lamb in Pasilla-Black Olive Sauce
- Dark Chile Shrimp Soup with Epazote