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Pasilla Chile – 3 oz
The pasilla chile, also known as “chile negro,” is the dried form of the chilaca pepper. Its name, “pasilla,” translates to “little raisin” in Spanish, a fitting description given its dark, wrinkled appearance and rich, fruity flavor. However, don’t let the name fool you – while it does possess a subtle sweetness, the pasilla’s flavor […]
Description
The pasilla chile boasts a bold, earthy flavor with notes of dried fruit, such as raisin and prune, along with hints of cocoa, tobacco, and even a touch of licorice. It has a medium heat level, registering around 1,000-2,500 Scoville units, making it slightly hotter than the ancho but still relatively mild overall. The heat is more of a lingering warmth than an intense burn, allowing the complex flavors to shine through.
Its unique flavor profile makes the pasilla a prized ingredient in Mexican cuisine, often used to add depth and complexity to a variety of dishes:
- Mole Sauces: The pasilla is a crucial component in many mole sauces, particularly mole negro from Oaxaca, where its deep, rich flavor and dark color contribute to the sauce’s signature characteristics. It’s often paired with ancho and mulato chiles to create the “holy trinity” of mole chiles.
- Salsas: Pasilla chiles are a popular choice for making flavorful table salsas, lending their smoky, fruity notes and a pleasant warmth. They can be used to create both cooked and raw salsas.
- Adobos: Like anchos, pasillas are used in adobo marinades, adding a unique depth and complexity to meats like beef, pork, and chicken.
- Soups and Stews: Pasillas can be added to soups and stews, particularly those featuring beef or lamb, to impart a rich, savory flavor and a subtle heat.
- Enchilada Sauces: While not as common as ancho-based sauces, pasilla chiles can be used to create a delicious and unique enchilada sauce with a darker color and a more complex flavor.
- Seafood Dishes: The earthy notes of the pasilla surprisingly complement seafood dishes, adding a depth of flavor to fish and shellfish preparations.
- Oaxacan Dishes: In the state of Oaxaca the pasilla chile is a staple ingredient, and is found in many regional dishes, including stews, tamales, and other preparations.
To use pasilla chiles, the stems and seeds are typically removed. They can be toasted lightly to enhance their flavor or rehydrated in hot water before being blended into a paste or added directly to a dish. The pasilla chile is a testament to the diverse and flavorful world of Mexican chiles, offering a unique and unforgettable taste experience that goes far beyond simple heat.