Often confused with Poblano Chiles, the dried Pasilla Negro Chile is worth the research. Pasilla means “little raisin” and is the dried form of the Chilaca Chile. It has a touch of gentle heat, measuring in at under 2,000 Scoville Heat Units (SHU). We love what these chiles do in this recipe. We pair up...
We love these slow braised chicken tacos spiced with Guajillo Chiles and our delicious Baja Fish Taco Blend. Top with our favorite Quick-Pickled Red Onions, Cotija or Feta, thinly sliced radish, and cilantro. A favorite in our Teaching Kitchen from our Taco Tuesday Cooking Class.
I recently spent a Sunday afternoon judging the You’re Gonna Need a Bigger Bowl Chili Cookoff. I was on a panel of four judges, and after tasting 19 chilis (pass the antacid), there was one we kept dipping our spoons into. It was a deep, dark red chili that had big chunks of tender, flavorful brisket. There...