Don Enrique
Don Enrique Dried Chile Pasilla Negro
What it is
This is a dried chili pepper known as Pasilla Negro. It is the dried form of the chilaca pepper. These peppers are long and slender, with a dark, almost black, wrinkled skin. When dried, they develop a rich, complex flavor profile that is both smoky and slightly sweet, with a mild to moderate heat. They are a staple in many Mexican culinary traditions.
How people cook with it
Dried chiles like this are fundamental to building deep flavor in sauces and stews.
- Mole sauces
- Adobo marinades
- Chili bases
- Broth flavorings
To prepare these dried chiles, they are typically toasted lightly in a dry skillet until fragrant, taking care not to burn them. After toasting, they are usually rehydrated by soaking them in hot water or broth until softened. The softened chiles, along with some of the soaking liquid, can then be blended into a smooth paste or sauce. This paste forms the flavor base for many traditional dishes, adding depth and a characteristic smoky sweetness.
How it differs from similar foods
Compared to fresh chilies, dried pasilla negro offers a more concentrated and complex flavor. Its smoky notes are more pronounced than many other dried chiles, and its heat level is generally milder than something like a chile de arbol, making it versatile for a wide range of dishes.
Who it is for
Home cooks and professional chefs seeking authentic Mexican flavors often use this ingredient.
How to keep the rest
To maintain freshness, store the dried chiles in an airtight container in a cool, dark, and dry place. For longer storage, they can be kept in the refrigerator or even frozen to preserve their flavor and aroma for an extended period.