Chile pasilla
Chile pasilla is the dried form of the chilaca, a long, blackish-brown, wrinkled chile of moderate heat. It is the classic chile of salsa borracha and a frequent component of adobos and moles.
Description
Larousse describes the pasilla as a dried, elongated chile with glossy, wrinkled blackish-brown skin, 2 to 3 cm wide, and moderately hot. Fresh, it is called chilaca. The dictionary's length figure is garbled in the online edition.
Culinary use
Pasilla goes into salsas, most famously salsa borracha with pulque, moles, adobos, revoltijo and stews of beef, pork and chicken. With guajillo it seasons the meat for central Mexican mixiotes, and Oaxaca's fruit pico de gallo coats grapefruit in a ground pasilla sauce. Adobos often combine pasilla with ancho and guajillo.
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See also
References
- "Chile pasilla". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
- "Salsa borracha". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
- "Mixiote". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.