Salsa
de Chile Pasilla de Michoacan (Michoacan Pasilla Sauce)
This
sauce comes from the northern part of Michoacan. It is traditionally
served over boiled rice and topped with crumbled cotija cheese, with
corundas or
uchepos and creme. Recipe by Diana Kennedy.
pasilla
chiles: photo by
gourmetsleuth.com
I
N G R E D I E N T S
3
chiles pasilla
2 tablespoons
safflower oil
2 small fresh
tomatillos,
husks removed, rinsed
1/4 cup water
2
garlic
cloves
1/4 small white onion,
finely chopped
1/4 teaspoon sea salt
(or to taste)
I N S T R U C T I O N S
Remove stalks if any from the dried chiles and
discard. Wipe the chiles with a damp cloth to remove any dust.
Heat the oil in a frying pan and gently fry the chiles, without burning,
turning them around from time to time until they are firm to the touch,
about 5 minutes.
Remove the chiles with a slotted spoon and drain on paper toweling.
In the same oil, fry the tomate verde and garlic until lightly browned
and soft inside, about 5 minutes. Put the water into a blender jar add
the tomate verde, peeled garlic, and crumbled, fried chiles with their
seeds and veins. Blend for a few seconds to a textured puree. Heat
the same oil in the pan, add the onion and fry gently until
translucent, without browning--about 1 minute. Add the blended
ingredients and salt and fry, stirring form time to time and scraping
the bottom of the pan, until the sauce has reduced and thickened a
little and is well seasons--about 5 minutes. |
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