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Chile - Pasilla
This subtle blend of chocolate and chile is from Puebla, where it is 
known as the “National Dish of Mexico” when it is served over turkey.
This sauce adds life to any kind of poultry, from roasted game hens to a
simple grilled chicken breast. It is also excellent as a sauce over
chicken enchiladas.

A Recipe From

Mexican Modern:
New Food From Mexico

by Fiona Dunlop 

 

Photographs by Jean-Blaise Hall


recipe image
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