Fire roasted Pasilla chilies give this sauce its complex flavor. Poblano sauce is a staple in Mexican kitchens and used on chilaquiles, enchiladas, and other traditional dishes.
1. Place the Pasilla chilies over a high flame, turning them as they blacken.
2. Cover the chilies with a clean towel and let them sweat for 10 minutes. You can also put the roasted chilies in a paper bag for the same time.
3. Remove the chilies from the bag and peel off the charred skin with a paring knife or your fingers. Remove excess pieces of skin with a paper towel. Rinse the chilies in cool water to remove any remaining skin bits or seeds.
4. Make a slit in each chilie and remove the seeds.
5. Place the roasted chilies, onion, garlic, cilantro, salt and one cup of broth in the blender and liquefy.
6. Place a skillet over medium high heat, pour in the mixture, and add the remaining broth. Mix well.
7. Bring the sauce to a boil.
8. Rreduce the heat to a lively simmer, and cook, stirring, until reduced to a thick sauce consistency—approximately 8 to 10 minutes.
Taste the salsa and adjust the salt.
A Barbara Adams Beyond Wonderful How To
Mexican Cooking Technique.
