Dried Pasilla Chiles | Chile Pasilla Mexicano – Premium Bulk

Dried Pasilla Chiles | Chile Pasilla Mexicano Earthy, raisin-sweet, and mildly spicy — the elegant chile of complex Mexican sauces and moles. Free Shipping Nationwide from McAllen, TX (U.S.–Mexico Border) | Envío gratis a los 50 estados desde McAllen, TX, frontera con México About Pasilla Chiles / Acerca del Chile Pasilla Our Dried Pasilla Chiles (Chile Pasilla) are the dried form of the chilaca pepper — long, wrinkled, and almost black in color. Mild-to-medium heat (1,000–2,500 SHU) with deep, complex flavor: dried fruit, cocoa, tobacco, and a hint of berry. El chile pasilla seco es uno de los chiles más finos de la cocina mexicana — sabor profundo a frutos secos, cacao y tabaco. Esencial para mole negro, mole de olla, salsa borracha, adobo de cordero y marinadas gourmet. Su elegancia y profundidad lo hacen favorito de chefs. Shipping directly from our warehouse in McAllen, Texas — right at the U.S.–Mexico border — means fresher product, faster delivery, and authentic Mexican origin you can trust. Enviamos desde nuestro almacén en McAllen, Texas, en la mismísima frontera con México — producto más fresco, entregas más rápidas y origen 100% mexicano garantizado. Why Customers Choose Us / Por qué nos prefieren - Premium grade — long, flexible pods - Sun-dried, naturally cured — no additives - Complex, raisin-sweet flavor - Trusted by chefs, mole makers & high-end restaurants Perfect for / Ideal para: Mole negro & mole de olla • Salsa borracha • Adobo for lamb & pork • Birria • Marinades • Mexican fine dining • Spice blenders • Restaurants & foodservice • Mexican grocery stores Quick Tip / Tip rápido Combine pasilla with ancho and mulato chiles for the classic "mole trinity" — three chiles, infinite depth. Combina el pasilla con chile ancho y mulato para la "trinidad del mole" — tres chiles, profundidad infinita de sabor. Recipe Inspiration / Receta Sugerida — Salsa Borracha Pasilla Ingredients (serves 6): 6 dried pasilla chiles (toasted & deveined) • 2 garlic cloves (roasted) • ½ cup tequila or beer (the "borracha" — drunken) • ½ cup orange juice • 2 tbsp olive oil • ¼ cup queso fresco • Salt to taste Steps: 1) Toast pasillas on a comal 30 sec per side. 2) Soak in hot water 15 min. 3) Blend with garlic, tequila/beer, orange juice, olive oil and salt until smooth. 4) Strain. 5) Top with crumbled queso fresco before serving. Perfect with grilled meats (carnitas, asado), barbacoa, or as a dip for tortilla chips and bocadillos.