Pasilla Chillies Recipes

CHILE PASILLA TOMATILLO SALSA RECIPE

Steps:

• Remove the stems, seeds and vein from the chiles.
• Remove the husks from the tomatillos and rinse the tomatillos under running water.
• Place the chiles in a pan with just enough water cover them, bring to a boil and then turn off the heat. Allow them to soak for 15 minutes.
• Place the tomatillos in a pan with just enough water to cover, bring to a boil then reduce the heat to low and simmer for 15 minutes. Blend the chiles and tomatillos with a little of the tomatillo cooking water, about ½ cup for 45 seconds.
• Put the blended salsa and 1 tsp. of salt into a pan over low heat and simmer for 15 minutes.
• Adjust the salt to taste.

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.

ROASTED PASILLA PEPPERS WITH CORN AND COTIJA

Steps:

• Roast the peppers over a flame or in a dry skillet, turning with tongs as needed, until charred all over. Put roasted peppers in a plastic bag and let sit until skin rubs off easily; remove skin. Cut a slit in 1 side of each pepper to create a pocket; pull out ribs and seeds. Set peppers aside.
• In a frying pan, melt butter and add corn, green onions, and oregano. Saute until onions are soft and corn is cooked (about 5 minutes). Stir in crema and cotija, then season, to taste, with salt and pepper. Add shrimp to mixture, if using, and spoon filling evenly into peppers.
• Wrap peppers in foil and place in the embers of a burnt-down fire to warm through (about 15 minutes). Or, arrange peppers in a baking dish, cover with foil, and bake in a preheated 350 degree oven about 15 minutes.