Pasilla is a dried version of the chilaca pepper, typically mild to moderate in spiciness. It is used in Mexican dishes, especially mole, and can also be ground into powder. Other chiles, such as poblano and ancho, are sometimes mislabeled as pasilla.
A pasilla is a dried version of the chilaca pepper native to Mexico. It is narrow with a length of about 15 cm and a wrinkled appearance. The level of spiciness of these peppers is typically considered mild to moderate.
A chilaca pepper is part of the Capsicum annuum species. It is a deep shade of green when it first develops, but turns to a brown color as it ages. Once a chili pepper turns brown, it is harvested and dried. Chile peppers can be dried using a dehydrator, an electric device that slowly heats the peppers to remove their moisture. They can also be dehydrated by hanging upside down in a dark area for about two weeks.
After the chilaca peppers have dried, they are called pasilla, which means “little raisin” in Spanish. These dried chiles are often chopped or chopped, then used to add flavor to Mexican stews, soups, vegetable entrees, and meat dishes. They give a complex flavor to dishes because they are smoky and moderately spiced with some mildly sweet flavor. One of the more traditional applications of pasilla chiles is mole, a versatile Mexican salsa made with chiles, garlic, ground seeds or nuts, onions, and chocolate.
Whole dried chile peppers can also be ground and combined with other spices to make pasilla chile powder. Chili powder is typically blended with cumin, dried oregano, and granulated garlic. Whole chiles aren’t usually grown or easily exported to other regions outside of Mexico, but the powdered version is often more easily accessible to people who aren’t near Mexico. It is generally used to add flavor to chili, stew or other Mexican dishes such as quesadillas, fajitas or tacos.
Other varieties of chiles are sometimes inaccurately labeled and sold as pasilla chiles, such as poblano and ancho chiles. Poblano peppers are dark green and similar in color to Chilaca chile peppers, but are significantly broader with a hotter flavor. Ancho peppers are dried versions of poblano peppers. They can appear similar to dried chilaca peppers and even be mislabeled as such.
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