{"id":13,"date":"2006-05-10T16:47:13","date_gmt":"2006-05-10T21:47:13","guid":{"rendered":"https:\/\/sixtydays.org\/oaxaca\/?p=13"},"modified":"2018-07-10T11:37:45","modified_gmt":"2018-07-10T16:37:45","slug":"pasilla-de-oaxaca","status":"publish","type":"post","link":"https:\/\/sixtydays.org\/oaxaca\/2006\/05\/10\/pasilla-de-oaxaca\/","title":{"rendered":"Pasilla de Oaxaca"},"content":{"rendered":"

Maybe the price was too high but I belive I really did buy high quality Chile Pasilla de Oaxaca in the Comsatti outdoor market. Our young yawning merchant had a friendly manner and did not seem to be a thief. And I have read in more then a few places that passilla de Oaxaca is sold by the piece ( 100 count ) rather then by weight. Still I paid too much(4 pesos for five) that first day and bought dozens of them for 14 pesos at the Reforma indoor market. <\/p>\n

Today I decided to make the five I had bought earlier into a paste to mix into other dishes and possbly combine with cumin, celantro, oregano, and lime juice and smear of some chicken to be grilled the next day. Also a few of these smoky gems will find their way into a salsa verde in the next few days.<\/p>\n

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  1. \n

    First off, then chiles need to be seeded, and cleaned <\/p>\n

    <\/p>\n<\/li>\n

  2. \n

    Then we need to toast the chiles. Sometimes I do this in the oven but today I am using a cast iron skillet to toast them on the stove top. The idea is to vaguely color the chiles, and release an aroma but not to darken or burn them<\/p>\n

    <\/p>\n<\/li>\n

  3. \n

    Transfer them to a blender jar<\/p>\n

    <\/p>\n

    and blend till you have a rough paste. Adding a 1\/4 cup of warm water will help <\/p>\n

    \n<\/li>\n

  4. \n

    Using a spoon, press the rough paste through a strainer till you have a very smooth paste. For greater quantities of chiles it is easier to use a food mill.<\/p>\n

    \n<\/li>\n<\/ol>\n

    This last step is not 100% necassary. I myself do not mind the bits of skin and ribs left in the chili paste after the initial trip through the blender. I did in fact reserve those bits after I finished straining the paste and will incorporate them as I see fit into various dishes. <\/p>\n

    So while I was making this paste I decided I would devout this batch to a salsa. It would be a typical Salsa de Tomitillo <\/a> but I have a feeling the pasilla de Oaxaca is going to muscle in and take over. This would not be a bad thing. <\/p>\n","protected":false},"excerpt":{"rendered":"

    Maybe the price was too high but I belive I really did buy high quality Chile Pasilla de Oaxaca in the Comsatti outdoor market. Our young yawning merchant had a friendly manner and did not seem to be a thief. And I have read in more then a few places that passilla de Oaxaca is… <\/p>\n

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