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Recipes with dried pasilla or ancho chilli

3 recipes that use dried pasilla or ancho chilli, with photos, step-by-step instructions and cook times. The quickest, Sopa tarasca, takes 50 minutes. It is most often cooked with cinnamon stick, garlic and pumpkin seeds.

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Sopa tarasca

Named after the Tarascan (Purépecha) people of Michoacán, sopa tarasca is the soup served in the restaurants around the plazas of Pátzcuaro and Morelia, especially on cool highland evenings. It is a smooth, brick-red purée of beans, tomato and ancho chilli, poured over crisp tortilla strips and finished with cream, fresh cheese and fried chilli rings. Some versions use chicken stock; this one uses vegetable stock and loses nothing. Fresh cheese may be made with animal rennet, so use a vegetarian one if needed. Chef's tip: fry the blended soup base in hot oil before adding the stock; it cooks out the raw tomato taste and deepens the colour.

50 minMexicanSoupsGluten free
by KrazyBadal 0 views

Pepián de verduras

Pepián is often called Guatemala's national dish, a recado (sauce) from the Kaqchikel Maya highlands around Antigua and Chimaltenango, served at fiestas and family Sundays. Its depth comes from charring tomatoes, tomatillos and dried chillies and toasting pumpkin and sesame seeds before grinding them into a thick, smoky, reddish-brown sauce. Traditionally it simmers chicken; here chayote, potato, green beans and carrot soak it up. Serve with white rice and tamalitos or warm corn tortillas. Chef's tip: toast the seeds separately and stop when they smell nutty; burnt seeds turn the whole pot bitter.

75 minCentral AmericanCurriesVeganGluten freeSpicy
by KrazyBadal 0 views

Plátanos en mole

Guatemala's mole is not the savoury Mexican sauce but a dessert: fried sweet plantains bathed in a dark sauce of chocolate, tomato, a gentle dried chilli, sesame, pumpkin seeds and cinnamon. It appears at Christmas and during Semana Santa, and in the market comedores of Guatemala City all year, eaten warm with a sprinkle of toasted sesame. It's sweet, spiced and only faintly hot. Chef's tip: use Guatemalan or Mexican-style table chocolate (grainy, with sugar and cinnamon) if you can find it; with dark eating chocolate, add a little more sugar.

55 minCentral AmericanDessertsVeganGluten free
by KrazyBadal 0 views

Goes well with dried pasilla or ancho chilli