Pasilla Chile And Tomato Sauce Recipes

PASILLA CHILE AND TOMATO SAUCE

Steps:

• 1. Heat a dry skillet over medium heat and toast the chiles, turning, until aromatic and slightly blistered. (Do not burn, or the chiles will be bitter.) Cut the chiles open and discard the seeds and veins. Submerge into a bowl of hot water to cover and soak 25 minutes. 2. Meanwhile, heat the oil in the same skillet and fry the tomatoes, onion, and garlic, stirring frequently, until starting to brown, 6 to 8 minutes. Transfer to a blender. 3. Drain the soaked chiles and add them to the blender with the oregano and thyme. Blend as smoothly as possible. 4. Pour the sauce through a strainer into a saucepan. Discard the bits of skin and debris left in the strainer. Add the salt and bring to a boil over medium heat. Reduce the heat to low, cover and simmer 15 minutes to blend the flavors. If the sauce thickens too much, add a little water or heated chicken broth to reach the consistency of heavy cream. Serve warm or at room temperature. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.

PASILLA CHILI CON CARNE

Steps:

• Bring water and peppers to boil in medium saucepan on medium-high heat; simmer on medium-low heat 10 min. or until peppers are tender. Drain peppers, reserving 1/2 cup of the cooking water. Place peppers, reserved cooking water, half the tomatoes and garlic in blender; blend until smooth.
• Cook ground beef and chorizo in Dutch oven or small stockpot on medium-high heat 10 min. or until done, stirring frequently; drain. Return meat to pan.
• Add chili puree, remaining tomatoes and all remaining ingredients except cheese; cover. Simmer on medium-low heat 30 min., stirring frequently.
• Serve topped with cheese.

PASILLA CHILE SAUCE

Steps:

• Cut the chiles into pieces and submerge into a bowl of hot water to cover, and soak 20 minutes. Put the soaked chiles in a blender jar and discard the water. Add the vinegar, tomato sauce, onion, cumin seed, and peppercorns. Blend until smooth. (The sauce will be about as thick as ketchup.) Heat the oil in a small saucepan add the sauce and cook, stirring, 3 minutes to blend the flavors. Transfer to a bowl and cool to room temperature. Stir in the tomato, cilantro, and salt. Transfer to a medium bowl and serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SUN-DRIED TOMATO PASTA WITH PASILLA CHILES

Steps:

• Bring water to boil in large saucepan. Add chiles; cook 3 min. Remove chiles from water with slotted spoon; drain. Chop chiles; set aside. Add pasta to reserved boiling water; cook as directed on package.
• Meanwhile, heat oil in large saucepan on medium heat. Add onions, garlic and wieners; cook and stir 3 min. or until onions are crisp-tender. Stir in tomatoes, epazote leaves and chopped chiles; cook 5 min. or until heated through, stirring occasionally.
• Drain pasta. Add to ingredients in saucepan; stir. Top with cheese.

PASILLA CHILE AND TOMATO SAUCE

Steps:

• 1. Heat a dry skillet over medium heat and toast the chiles, turning, until aromatic and slightly blistered. (Do not burn, or the chiles will be bitter.) Cut the chiles open and discard the seeds and veins. Submerge into a bowl of hot water to cover and soak 25 minutes. 2. Meanwhile, heat the oil in the same skillet and fry the tomatoes, onion, and garlic, stirring frequently, until starting to brown, 6 to 8 minutes. Transfer to a blender. 3. Drain the soaked chiles and add them to the blender with the oregano and thyme. Blend as smoothly as possible. 4. Pour the sauce through a strainer into a saucepan. Discard the bits of skin and debris left in the strainer. Add the salt and bring to a boil over medium heat. Reduce the heat to low, cover and simmer 15 minutes to blend the flavors. If the sauce thickens too much, add a little water or heated chicken broth to reach the consistency of heavy cream. Serve warm or at room temperature. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.