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Salsa De Chile Pasilla De Michoacan

By Alskann

Added March 10, 2008 | Recipe #291022

Categories: Salsas Sauces Condiments, etc.

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Total Time:

Prep Time:

Cook Time:

30 mins

10 mins

20 mins

Alskann's Note:

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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Ingredients:

Yield:

cupx

Units: US | Metric

3 pasilla chiles
2 tablespoons olive oil
2 small tomatillos, husks removed and rinsed
3/4 cup water
2 garlic cloves, unpeeled
2 tablespoons small white onions, finely chopped
1/4 teaspoon sea salt (to taste)

Directions:

1

Heat oil in a heavy frying pan.
2

Gently saute chiles, without burning, turning frequently until they are just firm to touch. About 5 minutes.
3

Remove chiles with slotted spoon and place on paper towels to drain.
4

In same pan, fry tomatillos and garlic until lightly browned and soft inside. About 5 minutes.
5

Remove from pan and drain on paper towels. (Do not discard oil yet).
6

Peel the garlic when cool enough to touch.
7

Place water in blender jar. Add the tomatillos and peeled garlic.
8

Crumble the fried pasilla chilles and add them all, with seeds and veins, to blender.
9

Blend all for about 30 seconds to a puree texture.
10

Heat oil in frying pan again.
11

Add onion and saute gently until translucent but not browned. About 1 minute.
12

Add chile mixture from blender and salt.
13

Cook over medium high heat, stirring frequently (scraping bottom of pan as needed), until sauce has reduced a little. About 5 minutes.