Slender and dark, the mild pasilla chile is the dried descendent of the chilaca pepper. Mexican chefs treasure its earthy flavor and soft heat, sprinkling it in stews, moles, and sauces for meat dishes. For his delicious grilled rack of lamb, JBF Award winner Rick Bayless toasts and blends the chilies with honey and spices to produce a glossy and brightly flavored marinade.
Slender and dark, the mild pasilla chile is the dried descendent of the chilaca pepper. Mexican chefs treasure its earthy flavor and soft heat, sprinkling it in stews, moles, and sauces for meat dishes. For his delicious grilled rack of lamb, JBF Award winner Rick Bayless toasts and blends the chilies with honey and spices to produce a glossy and brightly flavored marinade.
