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Recipe Name: Adobo De Chile Passila Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Garlic Bulbs, Broken And
12 Pasilla Chiles, Dried
2 Teaspoon(s) Mexican Oregano, Dried
1/2 Teaspoon(s) Black pepper, freshly ground
1/4 Teaspoon(s) Cumin Seed, Freshly Ground
3/4 Teaspoon(s) Salt
2 cup.
THE GARLIC AND THE CHILES. Set a heavy ungreased skillet or griddle
over medium heat. Lay the unpeeled garlic on the hot surface and let
it roast to a sweet mellowness, turning occasionally, until soft when
pressed between your fingers (you'll notice it has blackened in a few
small spots), about 15 minutes. cool, then slip off the papery skins
and roughly chop. While the garlic is roasting, break the stems off
the chiles, tear the chiles open and shake nd/or pick out all the
seeds; for themildest sauce, be careful to remove all the stringy,
light-colored veins. Next toast the chiles (to give them a richer
flavor) a few at a time on your mediium-hot skillet or griddle; Open
them flat, lay them on the hot surface skin-side up, press flat for a
few seconds with a metal spatula (if the temperature is right you'll
hear a faint crackle), then flip them. (If you pressed them just long
enought, they'll have changed to a mottled tan underneath. If you see
a slight wisp of smoke, it's okay, but any more than that will mean
burnt chiles and bitter taste) Now, press down again to toast the
other side (you won't notice as much change in color on the skin
side). Transfer the toasted chiles to a bowl, cover with hot water and
let rehydrate for 30 minutes, stirring regularly to ensure even
soaking. pour off the water, reserving about 2. THE PUREE. If you're
using whole spices, pulverize the oregano with the pepper and cumin in
a mortar or spice grinder, then transfer the ground spices to a food
processor or blender, along with the drained chiles, the garlic and
the reserved soaking liquid. Process to a medium-smooth, thick puree,
scraping and stirring every few seconds. (If you're using a blender
and the mixture won't move through the blades, add water a little at a
time until everything is moving, but still as thick as possible. Not
only is a soupy misture a watery, uninteresting marinade, but the
pureeing capabilities of the blender are much reduced when too much
liquid is added.) Taste and season with salt ADVANCE PREPARATION -
Covered and refrigerated, the seasoning will keep for a week or more,
it can be successfully frozen. OTHER CHILES YOU CAN USE - While this
recipe looks similar to that for ancho, the fact that it used the
soaking liquid and more garlic gives it a balance just right for
pasilla. Mulato could work here, though it doesn't have the roundness
of pasilla. As with Ancho Chile Seasoning Paste, you can embroider
pasill with a chipotle for a smoky edge. TRADITIONAL DISHES THAT USE
THIS ESSENTIAL AS A STARTING POINT - Spicy Pasilla-Mushroom Tacos,
Layered Pasilla-Tortilla Casserole, Seared Lamb in Swarthy
Pasilla-Honey Sauce NOTES : Pasilla is one of the most sophisticated
chile flavors; pungent and tangy, deeply rich and woodsy. When you're
used to using the gentler Ancho Seasoning Paste, graduate to pasilla.
The techniques for making it are the same as those ou encounter with
the ancho seasoning. Here, we accentuate and balance their muscley,
less-sweet flavor by using their soaking water, adding more garlic and
elaborating their woodsiness with mroe herbs, fewer spices. The near
black pasilla tastes perfect with plack beans, mushrooms and richer
meats like lamb and duck. Its spicy pungency becomes more focused when
dark sugar or honey are part of the finished dish. If you enjoy reich,
bold flavors, you'll love dishes made from pasilla. Recipe by: Rick
Bayless's Mexican Kitchen Posted to MC-Recipe Digest V1 #914 by
"Karrie Brothers" <> on Nov 18, 97

Nutrition (calculated from recipe ingredients)
Calories: 5
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1745.2mg
Potassium: 23.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g

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