Pasilla chiles are one of the most complexly flavored mild heat chiles. The Dried Pasilla Chile is a key chile in the famous “holy trinity” of Mexican chiles used in Mexican moles along with the Ancho and the Mulato chiles.
In addition to Mexican moles, Pasilla Chiles are used in adobo sauces and salsas. In central Mexico they are used as the signature flavor in tortilla soup. When used in soup it is more common to add the crushed Pasilla Negro chiles on top of the soup than to have them added to the base during cooking but you can certainly do both for more complex depths of flavor.
This chile is a flavorful ingredient when used in your favorite Mexican recipes such as tacos, enchiladas, burritos, quesadillas and toasados but they also work well in cream sauce dishes (especially for fish) and we also like to be a bit adventurous and use them in meat loaf, beef stew or corn chowder.
Pasilla Negro chiles work well in combination with duck, fennel, fruits, garlic, honey, lamb, Mexican oregano, mushrooms and seafood.
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