Top Rated Pasilla Chile Recipes

The Atlanta restaurant 4th & Swift's take on the traditional Southern dish spices things up with the addition of chiles and cumin, providing a savory and hot dish that's perfect for entertaining. Click here to see 24 Southern Dishes That You Need to Know How to Make
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Tortilla Soup
At trendy Hotel Matilda in San Miguel de Allende, executive chef Jorge Boneta has a best-selling dish on the menu that’s a year-round favorite at the hotel — Hotel Matilda Tortilla Soup. For chef Boneta, his tortilla soup is an expression of his culinary persona — his lifelong passion for cooking shaped early on by an intimate family life that centered around the kitchen and good food, extensive travel in Mexico to hone his knowledge of the varied and unique cuisines of the different regions of the country, and professional experience at several of Mexico’s leading resorts.  Translation: His Hotel Matilda Tortilla Soup is the way Mexican foodies prepare tortilla soup at home!
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Diana Kennedy
This old family recipe, Chiles Pasillas Rellenos de Papa, was given to author Diana Kennedy in San Miguel de Allende by Señora Maria Herrera Redondo de Williams. It consists of pasilla chiles stuffed with a mashed potato and cheese filling, then fried and covered with a slightly sweet tomatillo sauce. Serve the chiles with plenty of the sauce and corn tortillas.
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Sopa de Camarones con Chile Pasilla Fried pasilla chile strips add an alluring crunch and intense caramelized flavor.
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Jean-Claude Szurdak
Jacques Pépin's best friend, Jean-Claude Szurdak, came up with this version of a favorite local dish. The soup can be made with anchos or even guajillo chiles, but Jean-Claude prefers pasillas for their complex, earthy flavor and aromatic notes of chocolate and tobacco. The avocado and crème fraîche toppings here are key to mellowing the intense pure chile taste.
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Nick Kindelsperger
I can't even count the number of underwhelming tortilla soups I've had over the years. Most of the problems stem from shear excess. Restaurants just love loading the bowls with heaps of cheese, chicken, and other accouterments, which tend to cover up any flavor that might be in the actual soup. I've longed for a straightforward and simple recipe—one that wouldn't hide the soup's humble beginnings. With fewer than ten ingredients, this recipe from Diana Kennedy's The Essential Cuisines of Mexico would be the perfect place to start. It's all about the details here. The tomatoes are blackened on a skillet, blended with onion and garlic, and then reduced in a pot before the stock is ever added. The tortilla strips, which often just get added as a garnish at the end, are cooked with the soup base, and they help imbue each sip with a strong corn flavor. A little cheese is added to each bowl, but it's the final flourish that really sets this version apart: crumbled fried pasilla chiles, which add a shocking amount of depth to an already astonishingly tasty bowl of soup.
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Kirstin in the Couv
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cookiedog
Another recipe from my favorite cookbook, Baja: Cooking on the Edge. I haven't tried it yet, but I have loved every recipe I have made from the book so this has got to be good.
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Filet Mignon with Pasilla Chile Bbq Sauce recipe. Ready In: 1 hr 18 min Makes 4 steaks servings 330 per serving Ingredients: beef, filet mignon, salt, ---, new mexicostyle bbq sauce, maple syrup, pasilla chiles, cilantro
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Filet Mignon with Pasilla Chile Bbq Sauce recipe. Ready In: 1 hr 45 min Makes 4 servings 237 per serving Ingredients: beef, filet mignon, new mexicostyle bbq sauce, maple syrup, chili powder, cilantro
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