Pasilla de Oaxaca Chile

With mild heat and a smoky flavor, this chile will make your mole sing! Try in sauces or rehydrate for rellenos. To use, rehydrate in hot water for 15 minutes. Remove stem and chop or process. Or add a whole dried chile to a pot of beans or long-simmering soups or braises and remove before serving.

Ingredients: Dried and smoked Chilaca chiles

Recipes:
Instant Pot Pinto Beans with Mexican-Style Adobo
Mexican Chicken Adobo



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