Chile Pasilla Negro - Casa Ruiz Brand - Whole Mexican Pasilla Chiles Chilaca Pepper - 8 Oz Resealable Bag - Salsa, Mole, Tamales, Soup, Meat Rub

Description

Mild to Medium Hot Deep Rich Berry Grape Herbaceous Tones with hint of Licorice Woodsy Undertone. Pasilla Chile is the dried Chilaca Chile. Chile pasilla de Mexico is an essential ingredient for making classic mole sauce and red enchilada sauce. Add to stews, soups, casseroles, relish, dips, appetizers, salsa and savory sauces. Flavor is especially compatible with seafood. Mexican spicy chocolate mole sauce, known as mole poblano, is the "National dish of Mexico". The pasilla negro is also great for adding spice to corn chowder, meat loaf and stews. This chile is also excellent in salsas and cream sauces, particularly sauces for fish. You can opt to toast them first for added flavor and re-hydrate them by soaking in hot tap water for about 20 minutes. Don’t soak any longer or they can become bitter. Tortilla Soup Recipe: 3 tablespoons plus 1 cup vegetable oil 1 medium-sized white onion, chopped 1 clove garlic 6 medium-sized tomatoes, chopped One 32-ounce carton chicken 8 ounces corn tortilla chips 2 tablespoons tomato paste 1 tablespoon powdered chicken stock 1 corn tortilla, julienned, for garnish 1 pasilla chile, seeded and stemmed, for garnish 1 ripe avocado, pitted and cubed, for garnish Crème fraîche, for garnish Pork rinds, for garnish (optional) Directions: Heat 3 tbsp of vegetable oil in pot over low heat. Add the onion and garlic, cook for 4 minutes. Increase heat to medium add tomatoes; cook for about 7 minutes. Add chicken stock, tortilla chips, tomato paste, powdered chicken stock and bring to a boil over high heat, then reduce heat to low and cook for about 10 minutes. Meanwhile, heat remaining vegetable oil in skillet over medium-high heat. Fry tortilla strips in batches.Then add chile and cook until crisp, just 2-3 seconds on all sides. Remove from heat, let cool, and chop.Remove soup, cool, blend, reheat in pot. Serve garnished with the tortilla strips, pasilla chile, avocado, crème fraîche, cilantro, and pork rinds, if using.