Search Results for “pasilla

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Drunken Salsa

Pulque, the fermented milky sap from the maguey or century plant, is the traditional ingredient that provides the borracha in this salsa....

by Dave DeWitt and Nancy Gerlach


Pork in a Pasilla Chile and Pumpkin Seed Sauce

The pasilla chile, which is the dried chilaca, is used a great deal in this part of Michoacan since it is grown in the next valley, aroun...

by Diana Kennedy


Pasilla de Oaxaca-Tomatillo Salsa

Not only does this salsa complement chicken flautas, it will enliven just about any dish, particularly grilled, broiled, or roasted meat,...

by Roberto Santibanez


Baked Short Ribs and Pasilla Pepper Sauce

The pasilla pepper is one of our favorite peppers to cook with. It is wonderful in moles and sauces. One of the “holy trinity” of peppers...

by Julie Kramis Hearne and Sharon Kramis


Chorizo and Cotija-Stuffed Pasilla Chiles

Alejandro Ayala, Meadowood banquet chef, and Javier Guzman, Meadowood sous-chef, are Napa Valley Wine Auction veterans. Both have been on...

by Lori Lyn Narlock

Comments (2)

Smoky Southwestern Grill

This sandwich is one of my absolute favorites, and I have my friend Diane Tegmeyer to thank for the inspiration. The recipe calls for ei...

by Laura Werlin


Classic Tortilla Soup with All the Trimmings

Like guacamole, tortilla soup has a place, I feel, in practically ever collection of Mexican recipes. Especially everyday recipes. It’s a...

by Rick Bayless

Comments (3)

Tortilla Soup with Pasilla Chilies, Fresh Cheese, an...

Here’s a recipe, adapted from Mexico-One Plate at a Time (Scribner), that illustrates why Rick Bayless is not only one of the most popula...

by Corby Kummer


Homemade Chili Powder

In a dry skillet over medium heat, toast the chili peppers  on all sides for 5 to 7 minutes, making sure that they are lightly toaste...

by Daniel Boulud


Slow-Braised Boneless Short Ribs

These incredibly succulent short ribs are cooked on the bone for extra flavor and deboned before serving. They make an ideal party dish b...

by Roberto Santibanez


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