This delicious Pasilla Sauce for Enchiladas has a deep, rich smoky flavor that’s amazing not only with enchiladas, but also with chicken, steak, fish, pasta, rice or simply for a dipping sauce.
I originally created this Pasilla Sauce recipe for enchiladas I made for Cinco de Mayo, and it quickly became something I wanted in the fridge at the ready all the time.
I love creating sauce recipes using different chile varieties, and the smoky flavor of the dried pasillas makes this recipe incredibly delicious!
Now I switch off between this recipe and an Ancho Chile Sauce that I also love. I use both of them on everything from rice and pasta dishes to grilled steak and shrimp — oh yes, and on enchiladas, too!
And check out these super cool snacks from the Don Enrique line at Melissa’s Produce. They’re called Pasta Para Duros and they’re fun, so I wanted to share them with you.
What are Pasilla Chile Peppers?
- Pasilla chile peppers are the dried form of the Chilaca chili pepper, a long and narrow pepper.
- Named for their dark, wrinkled skin, they vary in heat from mild to medium-hot, and are rich in flavor.
- In the U.S., Poblanos are often called Pasillas, but from my research, they are indeed different peppers.
I love this smoky Pasilla Enchilada Sauce on so many foods — chicken, meat, fish, rice, nachos, and even pasta. And check it out on my favorite Vegetarian Enchiladas below.
Smoky Pasilla Enchilada Sauce Recipe
- Place the dried chiles in a medium-sized sauce pot and add enough water to cover them.
- Bring the water to a boil and then cover the pot and remove it from the heat. Let the chiles hydrate in the hot water for at least 45 minutes.
- Remove 1 cup of the water from the pot and pour it a blender.
- Then remove the chiles from the pot. (You should have about 1 cup's worth.) Use your hands or a paring knife to gently remove the stems and seeds. Then add the chiles to blender.
- Add the stock, garlic, cumin, sugar, salt and cinnamon.
- Purée until the sauce is completely smooth, about 30 seconds.
- Pour the sauce into a storage container and keep refrigerated until you're ready to use it.
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