Salsa de Chile Pasilla de Michoacan (Michoacan Pasilla Sauce)

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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
  • PrepN/A |
  • TotalN/A |
  • ServesN/A

Ingredients

    • 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)

Instructions

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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