Pasilla Mole Recipe
Ingredients
4 to 6 dried pasilla pepper pods
(you can also use a combination of various types of dried red chilies - check out our Mexican Pepper Seed Gift Bundle - The Holy Trinity with Guajillo, Pasilla & Poblano seeds)
1 cup chopped tomatoes
6 cloves garlic, minced
1 cup chopped onion
1 cup veggie or chicken broth
¼ cup toasted sesame seeds (or use tahini)
2 tablespoons raisins
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground pepper
½ tsp ground coriander
2 oz dark chocolate (70-85%) or unsweetened or semi-sweet chocolate chips
salt to taste
Directions
Soak the dried chile pods in hot water until soft, then remove stem, and remove seeds if desired to reduce heat. Chop the peppers up and in a food processor or blender puree the tomatoes, onion, garlic, chopped chilies, most of the sesame seeds or all of the tahini, broth, raisins and spices. Pour the sauce into a heavy saucepan and cook for 10-20 minutes while stirring, then add in chocolate. Stir to melt in the chocolate, and serve. Great for pouring over enchiladas, burritos, tamales, you name it.
This special chile is easy to grow from Pasilla seeds! Our non-GMO seeds are open-pollinated, and grow into tall 30" plants yield abundant narrow peppers that mature from dark green to brown, and you can start to harvest the pods in about 85 days from transplanting. Join generations of Mexican growers in cultivating these delicious chiles to cook authentic mole sauces and salsas!
