Type what you have

Ingredients

• ✓ pasilla chile pepper
• ancho chile
• cumin
• onion
• salt
• black pepper
• brown sugar
• lime
• turkey breast

Instructions

1. 1 Blend ancho chiles, pasilla chiles, cumin, onion, salt, and pepper together using a spice or coffee grinder into a fine powder. Pour spice blend into a bowl and stir in brown sugar.
2. 2 Squeeze lime juice over turkey and rub with spice blend. Let marinate for about 1 hour.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Reduce grill temperature to medium. Remove turkey from marinade, reserve any excess for basting. Sear turkey breast on the preheated grill, 3 to 4 minutes per side.
5. 5 Turn 1/2 of the grill burners off. Roast breast on the grill for 15 to 20 minutes. Turn turkey over and baste with reserved marinade; cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes more. Let sit for 5 minutes before serving.

By Jordan VanDijk

Ingredients

• ✓ pasilla chile pepper
• tomatillo
• onion
• garlic
• water
• tomato
• chicken bouillon granules

Instructions

1. 1 Place chile peppers in the bottom of a small saucepan. Add tomatillos, onion, and garlic. Pour in enough water to almost cover tomatillos. Arrange tomatoes over tomatillos.
2. 2 Cover saucepan and bring water to a boil. Reduce heat and simmer until tomatoes soften, about 5 minutes. Remove saucepan from heat and let cool, about 10 minutes.
3. 3 Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken bouillon to taste.

By Isabel

Ingredients

• ✓ pasilla chile pepper
• ancho chile pepper
• water
• butter
• onion
• garlic
• all-purpose flour
• chicken stock
• oregano
• cumin
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chile peppers in an even layer on a baking tray.
3. 3 Roast in the preheated oven until peppers are slightly toasted. When you can smell them, they're done.
4. 4 Slit peppers open, remove seeds and veins, and place in a large bowl with boiling water to cover. Let sit for 30 minutes, then remove from water, reserving water in the bowl. Scrape pulp from the insides of peppers and discard skins. (Note: The skins will give the mixture a bitter flavor.) Return pulp to water in the bowl and set aside.
5. 5 Heat butter in a large saucepan over medium heat. Sauté onion and garlic in hot butter until onion is tender, about 5 minutes. Stir in flour until well combined. Pour in stock, stirring until thickened, then add reserved pulp mixture. Mix in oregano and cumin until incorporated.
6. 6 Purée mixture in a blender or food processor until sauce is smooth. Season with salt.

By Bill Echols

Ingredients

• ✓ pasilla chile pepper
• vegetable oil
• corn tortilla
• tomato
• serrano pepper
• water
• onion
• black bean
• oregano
• salt
• cotija cheese

Instructions

1. 1 Heat 2 tablespoons oil in a skillet over medium-low heat. Cook pasilla chiles until light brown, being careful not to burn them, 1 to 2 minutes. Transfer chiles to a plate. Increase skillet heat to medium-high; cook tortillas in the same oil until crisp and golden brown, about 3 minutes. Remove from skillet.
2. 2 Wipe out skillet and place back over medium-high heat. Add tomato and serrano peppers. Roast in the dry skillet, turning occasionally, until skin is charred and flesh is soft, 8 to 12 minutes. Let cool briefly. Peel tomatoes and place in a blender along with serrano peppers. Add water and blend until smooth.
3. 3 Heat remaining 1 tablespoon oil in a saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Pour in the tomato mixture; cook until thickened, about 5 minutes.
4. 4 Pour beans into the blender; process until smooth. Add to the saucepan with the tomato mixture. Add oregano and season with salt. Bring soup to a simmer until beans are heated through, about 5 minutes. Garnish soup with the toasted pasilla chile, tortilla strips, and Cotija cheese.

By Ainé

Ingredients

• ✓ pasilla chile pepper
• ancho chile pepper
• guajillo chile pepper
• water
• cumin seed
• garlic
• onion
• tomato
• pork shoulder
• salt
• bay leaf
• chicken stock
• white hominy

Instructions

1. 1 Toast the cumin in a small pot over medium-high heat until fragrant, being careful not to burn, 1 to 2 minutes. Add the pasilla chile peppers, ancho chile peppers, and guajillo chile peppers to the pot. Pour enough water into the pot to cover the peppers completely. Place the garlic cloves, onion, and tomatoes atop the chiles. Cover the pot with a lid, reduce heat to low, and simmer the mixture for 10 minutes. Remove from heat and allow the mixture to cool. Pour the cooled mixture into a blender; puree until smooth.
2. 2 Put the pork in the bottom of a slow cooker; season generously with salt. Add the bay leaves to the slow cooker and pour the pureed chile pepper mixture over the pork.
3. 3 Cook on Low for 8 to 9 hours or overnight. Skim as much fat from the surface as possible. Remove the pork to a cutting board or bowl and shred with two forks. Return the shredded pork to the slow cooker and mix with the sauce.
4. 4 Combine the shredded pork with sauce, chicken stock, and hominy in a large pot over medium heat; cook until the stock is hot, 10 to 15 minutes. Serve hot.

By Isabel

Ingredients

• ✓ pasilla chile pepper
• water
• octopus
• vegetable oil
• carrot
• celery
• potato
• onion
• tomato
• shrimp
• corn kernel
• salt

Instructions

1. 1 Place water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
2. 2 While octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding onion and tomato at the very end. The ingredients do not need to be fully cooked.
3. 3 When octopus has boiled for 20 minutes, add shrimp in their shells to octopus, and let it boil for 5 more minutes. Add vegetables from skillet, and season with salt to your liking. If corn is used, put it in with shrimp. Let everything simmer together for 15 minutes.

By SCOOBYLADY

Ingredients

• ✓ pasilla chile pepper
• vegetable oil
• corn tortilla
• tomato
• onion
• garlic
• oregano
• vegetable oil
• water
• chicken bouillon granules
• parsley
• avocado
• cotija cheese
• crema fresca

Instructions

1. 1 Heat 1 cup oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Drain on paper towels.
2. 2 Fry pasilla chiles in the same pan until browned, about 2 minutes, being careful not to burn them. Drain on paper towels.
3. 3 Transfer one fried pasilla pepper to a blender. Add tomatoes, onion, garlic, and oregano; blend until smooth. Strain through a sieve into a bowl.
4. 4 Heat 1 teaspoon oil in a saucepan over medium heat. Add blended tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in bouillon granules and parsley. Reduce the heat to low, cover, and simmer until flavors are well combined, about 15 minutes. Remove from the heat and discard parsley.
5. 5 Divide fried tortilla strips among four bowls. Ladle soup over tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add a dollop crema to each bowl.

By jackie

Ingredients

• ✓ pasilla chile pepper
• black pepper
• salt
• paprika
• squash seed kernel
• pumpkin seed
• manchego cheese
• arborio rice
• olive oil
• canola oil
• chicken broth
• beef broth
• red chile pepper
• garlic
• onion
• tomatillo
• butternut squash

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Slice butternut squash in half; scoop out seeds and pulp in the lower center and discard. Place squash, cut-sides down, on the prepared baking sheet.
3. 3 Bake in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and let cool slightly, about 10 minutes.
4. 4 Scoop squash flesh into a blender. Add tomatillo, onion, and garlic. De-stem and de-seed the dried chiles; add to the blender. Pour in 3/4 cup beef broth. Puree until fully integrated, 2 to 3 minutes. You can add a little more broth if the squash gets too dry, but don't flood it. It should be thickish. Set aside.
5. 5 Pour chicken broth into a 2-quart pot and bring to a boil. Reduce heat to a simmer.
6. 6 Heat canola and olive oil in a large, medium sided pan next to the hot broth over medium-high heat, 3 to 4 minutes. Set a ladle and a stirring spoon out next to the stove.
7. 7 Add a ladleful of simmering chicken broth to the rice; stir constantly with the spoon, allowing it to simmer until broth has mostly evaporated. Continue adding ladlefuls of broth and stirring it in until most of the liquid has evaporated, adding the blended squash mixture after about 10 minutes of cooking. Continue cooking and stirring in broth until rice swells up slowly and is tender, yet firm to the bite, 20 to 30 minutes. Stir in Manchego cheese and 1/2 of the pumpkin seeds.
8. 8 Pour into serving bowls and top with remaining pumpkin seeds and paprika; season with salt and pepper.

By The Jazz Chef

Ingredients

• ✓ pasilla chile pepper
• lime
• cilantro
• corn tortilla
• pineapple
• onion
• butter
• trout fillet
• black pepper
• salt
• cumin
• clove
• garlic
• orange juice
• white vinegar
• guajillo chile pepper
• salt
• garlic
• chile de arbol pepper
• tomatillo

Instructions

1. 1 Wash tomatillos under cold running water.
2. 2 Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and 2 cloves garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
3. 3 Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.
4. 4 Place guajillo and pasilla chile peppers in a saucepan, cover with water, and cook until softened, about 25 minutes.
5. 5 Combine softened peppers, vinegar, orange juice, 1 clove garlic, cloves, cumin, salt, and pepper in a blender; blend until smooth. Add some water if sauce is too thick. Strain into a small saucepan and bring to a simmer over medium-low heat, about 5 minutes. Remove from heat and let cool, about 5 minutes.
6. 6 Season trout fillets with pepper and put in a lidded container or a large resealable plastic bag. Cover with cooled sauce and refrigerate for at least 30 minutes or up to 4 hours.
7. 7 Remove trout fillets from the refrigerator and let stand at room temperature for 10 minutes. Remove from sauce and cut into cubes. Reserve marinade.
8. 8 Melt butter in a large skillet over medium heat and cook 1/2 the onion until soft and translucent, about 3 minutes. Add trout and reserved sauce; cook over medium-high heat, stirring occasionally, until trout is opaque and the sauce has been reduced, about 15 minutes. Remove from heat and fold in pineapple.
9. 9 Warm corn tortillas in a skillet. Divide trout mixture amongst tortillas and top with remaining 1/2 onion and cilantro. Serve with lime wedges and charred tomatillo salsa.

By Ofelia Bañuelos

Ingredients

• ✓ pasilla chile pepper
• vegan cheese
• corn tortilla
• salt
• garlic powder
• seafood seasoning
• sazon seasoning
• cumin
• paprika
• pollo asada seasoning
• jackfruit
• liquid smoke
• tamari
• portobello mushroom
• red bell pepper
• onion
• peanut oil
• peanut oil
• salt
• cider vinegar
• vegetable base
• garlic
• white onion
• vegetable broth
• morita chile pepper
• guajillo chile pepper
• arbol chile pepper
• tomato

Instructions

1. 1 Roast Roma tomato over a gas burner. Core tomato and cut into 8 pieces; set aside.
2. 2 Remove stems and seeds from all chile peppers. Mince peppers and place in a large skillet over medium heat. Cook until warmed, 2 to 3 minutes. Add vegetable broth, reduce heat to low, and cook for 30 minutes.
3. 3 Use a slotted spoon to transfer peppers to a blender. Add fire-roasted tomato, onion, garlic, vegetable base, cider vinegar, salt, and a small amount of broth to the blender. Pulse, adding more broth as necessary, to desired consistency. Reserve remaining broth for the filling.
4. 4 Heat 1 teaspoon peanut oil in a skillet over medium heat. Add sauce and simmer for 10 minutes.
5. 5 Meanwhile, heat 1 tablespoon oil for filling in a skillet over medium heat. Add onion and bell pepper and cook until soft, about 5 minutes. Remove to a bowl. Add mushroom to the skillet, adding more oil if necessary; cook and stir until juicy and tender, about 5 minutes. Add tamari and liquid smoke, then remove and add to the onion mixture.
6. 6 Add more oil to the skillet. Add jackfruit, pollo asada seasoning, paprika, cumin, sazon seasoning, seafood seasoning, garlic powder, and salt. Cook and stir, shredding the jackfruit as it cooks, until golden brown, 5 to 8 minutes. Add onion mixture along with some reserved broth. Reduce heat to low, cover, and steam for 10 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Meanwhile, brush tortillas with more peanut oil and fry in a skillet.
9. 9 Stuff each tortilla with filling and roll up. Place in a 9x13-inch casserole dish. Top with some sauce, reserving some for serving. Sprinkle with vegan cheese.
10. 10 Bake in the preheated oven for 15 minutes. Turn on the broiler and broil until cheese is melted, about 3 minutes. Top with remaining sauce.

By My soul cleaveth unto the dust