Pasilla Chili Recipes

PASILLA CHILE-RUBBED TURKEY

Steps:

• Preheat the oven to 400˚ F. Wrap the garlic in foil and roast on a baking sheet until tender, about 40 minutes. Let cool, then unwrap and squeeze out 20 garlic cloves onto a plate (reserve the rest for another use). Reduce the oven temperature to 350˚ F.
• Place the pasilla chiles on a baking sheet. Roast until fragrant and a bit softened, about 4 minutes. Transfer to a bowl, cover with water and soak until further softened, 10 to 15 minutes; drain. Discard the stems, then seed the chiles, if desired.
• Transfer the chiles to a blender with the garlic, tomatoes, chopped onions, agave, 3 tablespoons salt, the olive oil and mustard; puree. Transfer to a bowl; fold in the cilantro.
• Spread the chile paste all over the turkey. Loosen the skin on the breast and drumsticks; spread some paste underneath.
• Put the turkey breast-side up in a roasting pan; stuff the quartered onion, carrots and celery in the cavity, then tie the legs together with twine. Roast, basting with the pan juices and rotating the pan halfway through, until a thermometer inserted into the breast registers 165˚ F, about 3 hours. Tent with foil if the turkey gets too dark; add some stock or water to the pan to keep the drippings from burning. Let rest 30 minutes before carving.

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.

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.