Pasilla Chiles (Chilaca)
This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.
- Beef Ribs with Smoky Raisin Mole
- Chanterelles in Pasilla Negro Sauce
- Chilaca Chile Snack
- Chile Pasilla Oaxaqueño Salsa
- Creamy Enchilada Dip
- Green Chili Mole Hot Dogs
- Grilled Artichokes
- Mac ‘n Cheese Bacon Bowls with Pasilla Chile
- Shrimp Fritters II
- Apple-Pasilla Chile Mole
- Cannibal Pasilla Peppers
- Chile Pasilla Adobo Pork
- Chile Pasilla Oaxaqueño Salsa
- Grilled Adobo Marinated Skirt Steak
- Tilapia with Plums, Pasilla and Tequila
- Chile Pasilla Oaxaqueño Salsa
- Apple-Pasilla Chile Mole
- Beef Enchiladas with Chipotle-Pasilla Chile Gravy
- Black Bean, Tomatillo, and Corn Soup
- Broiled Filet Mignon, Madness Style
- Camarones Adobados a la Parrilla
- Cannibal Pasilla Peppers
- Carnitas de Cerdo
- Charred Octopus Taco with Harissa, Chorizo Crushed Potatoes, and Pickled Ramps
- Chicken Marinated in Garlic, Chiles, and Citrus Juices
- Chicken Stuffed Pasilla Peppers
- Chile Braised Lamb Shanks
- Chile Pasilla Adobo Pork
- Chile-Rubbed Roast Turkey
- Chiles Rellenos with Corn, Mushrooms, and Tomatoes
- Cinnamon Roasted Chicken with Pasilla Pan Sauce
- Cinnamon Roasted Chicken with Pasilla Pan Sauce
- Cornitas de Lorito
- Costillas de Puerco en Chile Pasilla (Pork Chops in Pasilla Sauce)
- Crab Cakes with Pasilla Chile Aioli
- Enchiladas de Mole with Zucchini and Mushrooms
- Filet of Beef Roasted with Coffee Beans in Pasilla Chile Broth
- Green Chili Mole Hot Dogs