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.

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.

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.

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.

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.