Dried Pasilla Chile

Dried pasilla chile is a long, wrinkled, near-black dried chile pepper. It is earthy with gentle heat and a raisin-like aroma; typically toasted and rehydrated for sauces, moles, and stews, or ground into rubs and pastes. Sold whole most often, sometimes as flakes or powder.\n\nPasilla is the dried form of the chilaca chile from central-west Mexico, notably Michoacán and Jalisco. It is central to Mexican cuisine in moles, adobos, and rich red sauces, and chilaca pods are traditionally sun- or air-dried until very dark.