pasilla chiles
Rich in antioxidants and capsaicinoids, pasilla chiles provide vitamin C, vitamin A, and potassium. They are low in calories and have been associated with anti-inflammatory properties.
About
Pasilla chiles are a dried form of the chilhuacle negro pepper, a long, dark, wrinkled chile native to Oaxaca, Mexico. The name "pasilla" comes from the Spanish word "pasa," meaning raisin, referencing the pepper's dark, raisin-like appearance and dried texture. The pods are approximately 6-8 inches long with thin walls and a deep mahogany to nearly black color when fully dried.
The flavor profile is complex and sophisticated: fruity and smoky with notes of chocolate, licorice, and dried plum, with moderate heat (1,000-2,500 Scoville Heat Units). Pasilla chiles differ from other dark Mexican chiles; they are milder than guajillo chiles and possess a distinct, earthy depth distinct from the fruity notes of mulato chiles. The thin flesh makes them ideal for rendering into smooth sauces.
Culinary Uses
Pasilla chiles are foundational ingredients in Mexican cuisine, particularly in mole negro and other complex sauce preparations. They are most commonly rehydrated in warm water and blended into smooth pastes or sauces, though they may also be crumbled and added directly to braises and stews. Their fruity, smoky character makes them especially suited to pairing with chocolate, spices (cinnamon, cumin), meats (particularly pork and chicken), and vegetables such as tomatoes and squash.
In contemporary Mexican cooking, pasilla chiles appear in enchilada sauces, tamale fillings, and chile-based condiments. Their compatibility with both indigenous Mexican ingredients and modern culinary techniques has made them increasingly popular in upscale Mexican and fusion cuisines.