Pasilla Negro Chile Powder
1/2 Cup Jar - $10.35
Bottle Size: 4.25" x 2"
(Per Ounce Cost: $3.91)
1/2 Cup Bag - $9.55
Bag Size: 7" x 4.25"
(Per Ounce Cost: $3.60)
1 Cup Bag - $12.85
Bag Size: 7" x 4.25"
(Per Ounce Cost: $2.32)
The pasilla negro along with the mulato and the ancho, form the holy trinity of chiles used to prepare a traditional mole. In fact, we use pasilla negro powder in our Mexican Mole blend. Fresh pasilla negro is known as a Chilaca chile but it is the flavor that develops as it dries that is sought after; rich and berry-like with noticeable notes of herbs. This dark purplish brown chile powder rates a 4-5 on a heat scale of 1-10.
Use ground pasilla negro to season Mexican favorites like enchiladas and tacos. We recommend adding it to soups, stews or dishes like meatloaf. Try pasilla negro in salsas and cream sauces, particularly sauces for fish.
The pasilla negro is called for in many traditional Mexican recipes, but is also great for adding spice to corn chowder, meat loaf and stews. This chile is also excellent in salsas and cream sauces, particularly sauces for fish.
Flavor of Pasilla Negro Chile Powder
This Mexican chile is sharp with rich berry flavor, complex herbal notes, and medium heat (4-5 on a scale of 1-10).
Uses of Pasilla Negro Chile Powder
Add to corn chowder, meatloaf, and stews. Try in salsas and cream sauces, particularly sauces for fish.
Pasilla Negro Pork Barbacoa: Mix 1 1/2 cups ketchup, 3 Tbsp. apple cider vinegar, 1 Tbsp. Pasilla Negro Chile Powder, 2 tsp. Kosher Salt, and zest and juice of 1 orange in a slow cooker before adding a 3 to 4 lb. pork shoulder and cooking for 8 hours. Add shredded meat and sauce to tacos.
Creamy Pasilla Negro Enchilada Sauce: In a large skillet, combine 1 Tbsp. Pasilla Negro Chile Powder, 1 (10 oz.) can diced tomatoes, 1 (4.5 oz.) can green chiles, and 8 oz. cream cheese. Stir over medium heat until smooth. Pour over enchiladas before baking.
Pasilla Negro Chile Powder Recipe
For 6-7 T of mix: Blend 3 T ground pasilla negro with 1 T dried onion and tomato powder, 1 1/2 t dried garlic and kosher salt, 3/4 t Mexican oregano, 1/4 t ground allspice and anise, and 1/8 t thyme and cumin