This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
1 dried chipotle chile
6 dried mulato chiles
3 dried ancho chiles
3 fresh pasilla chiles
2 cups lard (no substitutions)
1/4 white onion, coarsely chopped
8 cloves garlic
1 cup sesame seeds
1/2 cup almonds
1/2 cup unsalted peanuts
1 whole tomato (not peeled or chopped)
10 cups chicken stock
1 Tbsp. salt
1 cup raisins
1/2 tsp. cumin
1/2 tsp. allspice
1″ piece Mexican cinnamon
1 cup raisins
1/4 tsp. avocado leaf (dried, available in Mexican markets)
1 toasted tortilla
2 tsp. dried Mexican oregano
3 bay leaves
Remove the stems from the chiles and wipe them to make sure they are clean.
In a large stockpot, heat the lard over medium-high heat and add the onion and garlic. When they have lightly browned, add the sesame seeds, almonds and peanuts. Cook until lightly browned.
Add the chiles and stir to coat them with the hot grease. Sear the chiles, but dont burn them. Keep stirring until you smell everything toasting. When you can smell a deep scent coming from your pot, add the whole tomato and chicken stock. Add the remaining ingredients and lower the heat. Simmer for 1 hour and let cool.
After the mixture cools, pour it into a blender or food processor. Puree as fine as possible then strain it, using a medium mesh sieve and a rubber spatula, into another container. Discard anything caught in the sieve.
Taste and adjust the seasonings as desired. Serve with poultry.
Yields 12-16 servings.
Recipe from Los Sombreros Mexican Food.