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Chile - Pasilla

Chipotle Texas Mole Sauce

This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.

Mole Poblano de Guajolote

colate Chile Sauce)

In an 1870s cookbook from Puebla there were recipes for 44 different moles but only one, Mole Poblano de Guajolote, or turkey in mole sauce, is called the National Dish of Mexico. This mole has descended from an Aztec chilemolli dish and although it’s called poblano, it doesn’t contain any poblano chiles. In this case poblano refers to the people of Puebla, birthplace of this dish. For an authentic taste, lard is used, but if that’s offensive to you, substitute vegetable oil.

Also, Mexican chocolate can be used, but if you do, be sure to eliminate the cinnamon from the recipe.

Mole Poblano Enchiladas

Enchiladas prepared with mole sauce and Mexican asadero cheese, also called queso blanco, are as exotic as they are tasty. This is also a great way to utilize leftover turkey. Enchiladas are not difficult to prepare--in fact they are quite easy. The trick is to have everything organized and ready to go before assembling the enchiladas.

Pipián Rojo (Red Pipián Sauce)

The chiles, tomatoes, and squash seeds make this a very New World dish, 
as squash has been a staple of the Mexican diet since it was 
domesticated millennia ago. Typically, cooked chicken or turkey is added 
to this sauce from southern Mexico.

Rice Mole

This recipe combines pasillas, cascabels, and pickled jalapeños to form a trilogy of chiles. This is certainly one of the more simple mole recipes we've come across. It's also very good.

Roast pork with Adobo Sauce

Adobo is a thick sauce of chiles, vinegar, and spices that is popular in both Mexico and in the Philippines. This roast makes a wonderful entree, sliced and served with a sauce made from the pan drippings. Any leftover meat can be made into tasty shredded pork enchiladas. Accompany this roast with Mexican rice and a salad of avocados, tomatoes, onions, and sweet and hot peppers dressed with olive oil, wine vinegar, squeezed garlic, and a mix-and-match collection of minced fresh herbs such as cilantro, Mexican oregano, mint, basil, tarragon, parsley, sage, rosemary, and thyme. Note that this recipe requires advance preparation.

Roast Pork with Pasilla Adobo Sauce

Salsa de Mole Poblano (Classic Mole Poblano Sauce)

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.

Tacos with Shredded Duck and Orange