Use these aromatic chiles to enhance your next salsa or make your new favorite chilaquiles.
They are smoky and a tad sweet by trait. They are not spicy, but do have a little kick.
2oz pasilla chiles, stems removed
1 lb tomatillos, husked and rinse
3 tablespoons of vegetable oil
3 tablespoons finely chopped white onions
3 cloves garlic, minced
1 sprig epazote
Tortillas Chips (preferably made from store bought tortillas - instructions here)
Toast the dried chiles on a hot skillet until the chiles start to get dark on the corners and fragrant. This process should be done very carefully so not to burn chiles. About 30 seconds - 1 minute.
Place chiles in a container with hot water. Cover and allow to soak for 20 minutes, or until softened.
Meanwhile, put the tomatillos in a pot of water. Bring to a boil over medium-high heat, lower to medium heat, cover, and cook for 20 minutes.
Once chiles are softened and tomatillos cooked, place both chiles and tomatillos in a blender. Blend until smooth and salt to taste. Strain through a double-fine mesh strainer and set aside.
In a large skillet, heat the oil over medium heat. Fry the onion and garlic in the oil for 1 minute. Slowly and carefully add the blended chile mixture and sprig of epazote.
Season with salt. When the mixture starts to boil and thicken to the consistency of heavy cream, it is ready.
Slowly add the tortilla chips and mix until the tortilla chips are completely covered in the sauce. Top with queso fresco, crema, chopped parsley, fresh onions and a fried egg