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Ingredients
- 3 to 5 pasilla chiles, at least 1 ounce, to taste
- 2 tablespoons lard or neutral oil, like corn or grapeseed
- 4 small tomatoes, cored and chopped
- Salt and black pepper to taste
- 2 garlic cloves, peeled
- 1/2 large white onion, peeled and chunked
Method
- Soak the pasillas in hot water to cover until they are quite soft, about 10 minutes.
- Meanwhile, put the lard in a small saucepan over medium heat; a minute later, add the tomatoes, along with some salt and pepper.
- Cook, stirring occasionally, until soft, about 10 minutes.
- Drain the chiles and reserve some of their soaking liquid.
- Remove their stems and seeds; tear each into several pieces as you do so.
- Combine in a blender with the tomatoes, garlic, onion, and a little of the soaking liquid.
- Puree, adding more liquid if necessary to allow the machine to do its work.
- Taste and adjust the seasoning, then serve warm or refrigerate.
