A delicious green sauce from Northern Michoacan. This is really good over boiled rice (morisqueta) or fried cheese (Minguichi). I have used this sauce on tacos and enchiladas with good results also. Yield varies depending on the size of your chiles and tomatillos. This recipe doubles easily and freezes well.
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- 1Heat oil in a heavy frying pan.
- 2Gently saute chiles, without burning, turning frequently until they are just firm to touch. About 5 minutes.
- 3Remove chiles with slotted spoon and place on paper towels to drain.
- 4In same pan, fry tomatillos and garlic until lightly browned and soft inside. About 5 minutes.
- 5Remove from pan and drain on paper towels. (Do not discard oil yet).
- 6Peel the garlic when cool enough to touch.
- 7Place water in blender jar. Add the tomatillos and peeled garlic.
- 8Crumble the fried pasilla chilles and add them all, with seeds and veins, to blender.
- 9Blend all for about 30 seconds to a puree texture.
- 10Heat oil in frying pan again.
- 11Add onion and saute gently until translucent but not browned. About 1 minute.
- 12Add chile mixture from blender and salt.
- 13Cook over medium high heat, stirring frequently (scraping bottom of pan as needed), until sauce has reduced a little. About 5 minutes.
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Nutritional Facts for Salsa De Chile Pasilla De Michoacan
Serving Size: 1 (322 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 350.2
- Calories from Fat 279
- Total Fat 31.0 g
- Saturated Fat 3.8 g
- Cholesterol 0.0 mg
- Sodium 606.4 mg
- Total Carbohydrate 18.7 g
- Dietary Fiber 7.3 g
- Sugars 3.5 g
- Protein 3.8 g