Comments on: Pasilla Chile

By: Robert Olivers

Robert Olivers — Wed, 17 Aug 2011 21:02:24 +0000

Hi Pati,
I would like to know if the Pasilla Chile or any other dried chile sold in Mexican markets here is the US is of the same quality as the ones sold in mercados in Mexico. I live in Los Angeles and i’m talking about the bags of dried chiles that are packaged by a local spice company. Are these chiles grown and dried here or they imported?
Thanks
Robert

By: Linda

Linda — Thu, 19 May 2011 11:34:03 +0000

Thank you for the ingredients list! I went to six, yes six supermarkets before finding bags of dried chiles-NSA SUPERMARKET in Brooklyn N.Y. No ANCHOs found so will use pasilla which looks exactly as described-soaking now will be used to make hamburgers today.

By: Pati Jinich

Pati Jinich — Wed, 24 Mar 2010 16:54:34 +0000

Hi Frank, You can make so many things with them! You can start with this brisket http://www.npr.org/templates/story/story.php?storyId=120062592 I will be posting a mole recipe shortly to use them as well. And yes, moles are a traditional Mexican food... there are many kinds!

By: Frank

Frank — Wed, 24 Mar 2010 15:35:17 +0000

I bought some of these at the local H-Mart. The question is what should I do with them? I noticed that you mentioned that they are used in moles, but I couldn’t find a mole recipe here. Excuse me if I didn’t look hard enough, but are moles a traditionally Mexican food item? I know there are many types of moles, but I was curious how they are made and what each pairs with well. Any insight on where I can look?
Thanks.