Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Salsa de Chile Pasilla de Michoacan (Michoacan Pasilla Sauce)
Salsa de Chile Pasilla de Michoacan (Michoacan Pasilla Sauce)
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
Prep
N/A
|
Total
N/A
|
Serves
N/A
Print
0
1
2
3
4
5
Be the first to rate!
0
Email
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)
Garnish:
1/4
cup
cotija cheese, crumbled
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.
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
French Country Stew
South Beach Diet Turkey Meatloaf
Chorizo Enchiladas with Guajillo Sauce
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Sopes
Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Uses epazote, queso fresco, avocado, chicken brea
La Cereza Picante Margarita
Throw on the BBQ and mix up a batch of these tangy margaritas made with Soltado Spicy Añejo Tequila, cherry juice, cherry jam and ginger beer.
Blue Cheese Burgers
The ground beef for these burgers are flavored with scallions and fresh sage then topped with a healthy slice of Castello-Rosenborg® Extra Creamy Danish Blue cheese.
Mustard-Herb Chicken Breast
This Mustard-Herb Chicken Breasts recipe from Taste of Home is a favorite for Terri Weme of Smithers, British Columbia when she needs an easy to make main dish for dinner.