Pasilla Chile Pods: Flavor Profile
Burma Spice gourmet pasilla chile pods are grown and harvested by expert farmers in Mexico. They start out as Chilaca peppers, and are dried into what Mexicans call “pasilla” peppers or “chile negro.” We hand-select each pepper for the highest quality and freshness—from our kitchen to yours.
The dried chiles you order from us arrive at your door with their full intensity of flavor; fruity, sweet and earthy, with smoky notes that wrap the tongue in authentic Mexican goodness.
- Burma Spice dried pasilla chile pods come from expert growers in Mexico. They’re 100% pure premium Chilaca peppers—harvested and dried, then shipped directly to us. We hand select the best of the bunch and package for your finest Mexican cooking.
- Also known as chile negro because of their rich dark color when dried, pasilla chiles are perfect for your authentic homemade Mexican salsas, moles, marinades, or adobos. Add to your bowl when making guacamole, or mix into your pot for tasty stews.
- These popular Mexican chiles provide mild heat with a fruity, sweet, earthy, and smoky intensity. Imagine the flavor you’ll bring to your favorite meats and roasted veggies. Next, picture biting into an earthy, smoky omelet with a bit of fruity tang.
- We package our freshly dried chiles so soon after they’ve been harvested and shipped to us that we know you’ll taste the fresh difference. Burma Spice loves quality, but we also love fresh and flavorful—for our kitchen and yours. Let’s get cooking!
Cooking with Pasilla Chile Pods
Pasilla chiles are commonly used in marinades. It’s as if these chiles were created specifically for complimenting the flavors in beef and pork. However, a pasilla marinade is just as great with grilled root veggies. Add some onions and a bit of water, and voila! You’ve got a tasty marinade.
To reconstitute, soak the chiles in hot water for 15 minutes (or until soft), and then use in recipes calling for mild heat.
Here are just a few ideas for making authentic Mexican meals with pasilla chiles:
Marinades: add rehydrated pasilla chile to your marinade to enhance the flavors in your roasted (or grilled) meats, poultry, or vegetables.
Stews: pasilla chiles are particularly good with veal, beef, and pork. Mix rehydrated chiles into any soup or stew you want to add complex flavor and a bit of heat to.
Sauces and moles: these chiles are the key to an authentic mole, and also make great additions to any sauce that requires a bit of heat with fruity complexity.
Salsas and dips: ideal for authentic salsa borracha (a distinctively rich Mexican salsa). Pasilla chiles are also a very nice flavor enhancer for hummus or bean dips.
Whether it’s authentic Latin American cooking, or on-the-fly creations you make with these pasilla chiles, we want to know what your favorites are. Leave us a comment.
Add some Burma Spice pasilla chile pods to your cart now and start spicing up your homemade recipes.