Pasilla Chile Sauce from Pods
Pasilla chiles are one of the foundational chiles of Mexican cuisine, prized for their deep, complex flavor and gentle heat. As the dried form of the chilaca chile, pasillas develop rich notes of dried fruit, cocoa, tobacco, and earthiness with a subtle smoky character. Their dark, wrinkled skin and nuanced flavor create sauces with remarkable depth and balance. In this sauce, the pasilla chile provides the soulful backbone, blending with roasted tomatillos, aromatic spices, and savory stock to create a smooth, richly layered chile sauce that celebrates the timeless flavors of Mexico and the Southwest.
Ingredients
- 10 to 12 Pasilla pods (MS582)
- 1/2 cup olive oil
- 1/2 yellow onion, diced
- 4 cloves garlic, minced
- 4 Tablespoons flour
- 1 Tablespoon toasted and ground coriander (MS629)
- 1 teaspoon toasted and ground cumin (MS446)
- 6 cups chicken stock
- 4 tomatillos, halved lengthwise and roasted on a Santa Fe School of Cooking Grill or in oven until lightly charred
- Salt and pepper to taste
Instructions
- Remove the stems and seeds from the chiles. Wash, then toast in a hot, dry pan about 10 seconds on each side.
- In a saucepan, add half the oil and sauté the onion until translucent. Add the garlic and sauté 1 minute. Add the remaining oil. Stir in the flour, coriander, and cumin. Stir in the chicken stock and bring to a boil. Add the tomatillos to the mixture then the chiles. Turn heat down to simmer and cook for about 20 minutes. Add salt and pepper to taste.
- Puree the sauce in a blender or food processor. Strain and adjust the seasoning. Can be made ahead and frozen.
Estimated Nutritional Facts per Serving Serving Size: 1/4 cup
Calories85
Total Fat6g
Saturated Fat1g
Cholesterol0–5mg
Sodium120–250mg
Total Carbohydrate6g
Dietary Fiber1g
Total Sugars1g
Protein2g
Estimated Nutritional Facts for Entire Recipe
Calories2,300–2,500
Total Fat165–180g
Saturated Fat22–28g
Cholesterol0–40mg
Sodium5,500-6,500mg
Total Carbohydrates155–175g
Dietary Fiber30–40g
Total Sugars25–35g
Protein50–60g