#pasilla chile peppers

[themaddfeminist]

Authentic Enchilada Sauce

This traditional enchilada sauce, which can be made with either chicken or beef stock, is spiced up by freshly roasted chile peppers. To make it hotter, cayenne pepper can be added.

[more-flotsam-and-jetsam]

[identifierexpected]

Latin American - Jackfruit Enchiladas

In this vegan enchilada recipe, seasoned jackfruit and sauteed vegetables are rolled in tortillas and topped with a tasty chile pepper sauce.

[forkfulofflavor]

Chile Relleno Soup Ingredients: 5 poblano peppers (also labeled Pasilla peppers, depending on location) 2 tablespoons butter 1 tablespoon olive oil 1 medium sweet onion, diced 3 cloves garlic, minced 1 teaspoon cumin 5 cups low-sodium chicken broth 1 teaspoon salt 1/2 teaspoon pepper 2 cups cooked, chopped or shredded chicken breast 8 ounces cream cheese, softened and cut into small cubes 2 1/2 cups shredded cheddar cheese, divided 1 cup shredded pepper jack cheese Fresh chopped cilantro, for garnish Directions: Preheat your broiler or gas burner. Clean and dry the poblano peppers, then roast them until the skin is blackened and blistered. This will take about 10 minutes. Transfer the peppers to a plastic bag, seal, and let them steam until cool. Once cooled, peel off as much skin as possible. Remove the stems and seeds, then finely chop the peppers. Set aside. In a medium pot, heat the butter and olive oil over medium heat. Add the diced onion and sauté until softened, about 3 minutes. Add garlic and cumin, cooking for about 20 seconds until fragrant. Stir in the chopped poblanos. Pour in the chicken broth, salt, and pepper, and bring to a boil. Reduce heat to a gentle simmer. Stir in the cooked chicken. Add the cream cheese and 2 cups of the cheddar cheese. Whisk until the cheeses are melted and the soup is smooth. Divide the soup into 6 bowls. Top each bowl with the remaining cheddar cheese and shredded pepper jack cheese. Place the bowls under the broiler until the cheese is melted and golden, keeping a close eye on them to avoid burning. Garnish with fresh chopped cilantro and serve hot. Enjoy! Prep Time: 20 minutes Cooking Time: 30 minutes Total Time: 50 minutes Kcal: 380 kcal per serving Servings: 6 servings This Creamy Roasted Chile Relleno Soup is a flavorful blend of fire-roasted poblano peppers, tender chicken, and a velvety smooth cheese base. The roasted poblanos bring a smoky depth to the soup, while the cream cheese and cheddar create a rich, comforting texture that warms you from the inside out. Finished with a touch of pepper jack cheese and fresh cilantro, this soup is perfect for cool fall days. Whether you're looking for a cozy weeknight dinner or something to impress your guests, this soup delivers with bold flavors and hearty ingredients. Serve it with crusty bread or alongside a light salad for a complete meal that's sure to satisfy.

[sreegs]

Turkey Chili. Made my own chili slurry with dried chiles. Ancho, guajillo, pulla, and a couple thai birds for heat. Plus some canned chipotles in adobo. Love this chili, it's so good.

Resippy below the fold:

Notes: You can experiment with your chile mixtures but I usually do not omit the anchos and guajillos. If you want to make this vegetarian, I'm sure that veggie broth and a ground meat substitute would work just fine, the flavors are nice and bold so the turkey is really just there in the background.

Turkey Chili

4 cups low-sodium chicken broth

3 large or 6 medium ancho chiles

2 dried guajillo chiles

2 dried pasilla chiles

2 canned chipotle chiles in adobo

6 Tbsp. vegetable oil, divided

3 lb. ground turkey, preferably dark meat

Kosher salt

2 onions, finely chopped

5 garlic cloves, smashed

1 Tbsp. ground cumin

2 tsp. dried oregano

2 Tbsp. tomato paste

1 12-oz. bottle hard cider or lager-style beer

1 3" cinnamon stick

2 bay leaves

2 15.5-oz. cans cannellini beans, drained, rinsed

3 Tbsp. pure maple syrup

1 cup plain Greek yogurt

2 Tbsp. fresh lime juice (from 1–2 limes)

Handful of cilantro leaves and stems, finely chopped

Freshly ground black pepper

Tostadas (for serving)

Bring broth to a simmer in a large Dutch oven or other heavy pot. Meanwhile, remove and discard stems from ancho, guajillo, and pasilla chiles. Tear flesh into a few pieces, letting seeds fall out. Transfer to a blender. Add hot broth and cover blender; let sit until chiles are softened, 25–30 minutes. Add chipotle chiles and blend on high speed until smooth, about 1 minute; set aside.

Heat 2 Tbsp. oil in same pot over medium-high. Season turkey all over with salt. Add half of turkey to pot and smash down with a wooden spoon to flatten against surface of pot and break into smaller clumps. Cook, undisturbed, until underside is browned, top side is no longer pink, and most of the liquid is cooked off, 8–10 minutes. Using a slotted spoon, transfer to a plate. Repeat with another 2 Tbsp. oil and remaining turkey.

Heat remaining 2 Tbsp. oil in same pot over medium. Add onions and garlic; season with salt and stir to combine. Cover pot and cook, stirring occasionally, until onions are translucent, very soft, and starting to brown around the edges, 10–12 minutes.

Add cumin and oregano and cook, stirring frequently, until fragrant and sizzling, about 1 minute. Add tomato paste and cook, stirring to coat vegetables, until paste darkens slightly, about 1 minute.

Add cider, cinnamon, and bay leaves and scrape up any brown bits stuck to bottom of pot (if you’re not using cider, skip this step and increase water in next step to 5 cups). Bring to a lively simmer and cook, stirring occasionally, until liquid is mostly reduced, about 5 minutes.

Add reserved chile purée, beans, and maple syrup. Add 4 cups water to blender, swish around to loosen any remaining purée, then pour into pot; season with salt.

Bring to a boil, reduce heat to medium-low, and gently simmer, partially covered and stirring occasionally, until liquid is thickened and very flavorful, about 1 hour.

Add turkey and simmer until flavors have melded, about 30 minutes longer.

Meanwhile, stir yogurt, lime juice, and cilantro in a small bowl to combine. Season to taste with salt.

Taste chili and season with salt and pepper if needed. Remove from heat and fish out cinnamon stick and bay leaves. Divide chili among bowls. Top with a dollop of yogurt-lime sauce and some broken tostadas.

Do Ahead: Chili (without yogurt sauce and tostadas) can be made 3 days ahead. Transfer to an airtight container and chill.

[allwaysfull]

Margaritaville | Carlo Sernaglia and Julia Turshen

Breakfast

Pineapple and Coconut Milk Smoothie

Key Lime Yogurt with Graham Cracker Granola

Baked Boatmeal Squares with Blueberries and Coconut

Huevos Rancheros

Key West Omlet

Key Lime Hollandaise

South Florida Eggs Benedict

Spicy Breakfast Quesadillas

Triple B (Buttermilk, Blueberry and Banana) Pancakes

Best-Ever French Toast

Our Breakfast Potatoes

Appetizers

Volcano Nachos

Warm Asiago Crab Dip

Grilled Oysters with Tarragon Butter

Peel-and-Eat Shrimp

Mustard Sauce

Drunken Shrimp Skillet

Lava Lava Shrimp

Conch Fritters with Calypso Sauce

Spanish Octopus Salad

JWB Crab and Quinoa Cakes with Curry Kale Slaw

Crispy Calamari with Peppadews and Lemon Aioli

Fried Oysters with Creamed Spinach

Lionfish Carpaccio

A Day on a Boat

Kusshi Oysters with Granny Smith, Cucumber, and Mint Granita

Veracruz Seafood Cocktail

Tuna Poke with Plantain Chips

Paradise Ceviche

Belizean Shrimp Ceviche

Pimiento Cheese Hushpuppies

Crispy Eggplant and Goat Cheese Stuffed Piquillo Peppers

Fried Baby Artichokes with Remoulade

Tostones with Mojo Sauce

Hollywood Burrata with Grated Tomato Dressing

Jalapeño Deviled Eggs with Pickled Mustard Seeds

Cajun Chicken Quesadilla (Blackening Seasoning)

Spicy Buffalo Chicken Wings with Buttermilk Blue Cheese Dressing

Sweet Chile Chicken Wings

Salads and Soups

JWB Caesar Salad with Sourdough Croutons

JWB House Salad with Cashew Dressing

Little Gem Wedge Salad

Avocado and Papaya Salad with Spicy Lime Dressing

Quinoa and Mango Salad with Seared Tuna

Fried Green Tomato Salad with Salsa Verde and Quesp Fresco

Andalusian Gazpacho

Luxurious Lobster Bisque (Lobster Stock)

Bahamian Conch Chowder

Chicken and Corn Chupe

Burgers, Sandwiches and Hot Dogs

Cheeseburgers in Paradise with Paradise Island Dressing

Black-and-Blue Burgers

Turkey Burgers with Cheddar and Barbecue Aioli

JWB Surf’n’Turf Burgers

Ultimate Veggie Burgers

Grilled Flank Steak Sandwiches with Horseradish Sauce

Cuban Meat Loaf Survival Sandwiches

A Day on The Beach

Tailgate Muffuletta for a Crowd

Beach Club Sandwich

New Orleans Fried Oyster Po’Boys

Delta Fried Catfish Reubens

Blackened Fish Sandwiches (Jalapeño Tarter Sauce)

JWB Lobster Rolls

Aloha Hot Dogs

Own-Damn-Fault Hot Dogs

Blackened Chili Dogs

Main Dishes

Best-Every Chili (alt: vegan version)

Margaritaville Family Recipe Cuban Meat Loaf

Veal Saltimbocca Pockets

Prime Sirloin Oscar

Steak au Poivre

Summer Grill Surf’n’Turf

Grilled Skirt Steaks with Carlo’s Chimichurri

Slow Cooker Pork Should with LandShark and Cola

Chicken Enchiladas with Salsa Verde, Smoked Ancho, Pasilla Sauce

Chicken Tinga

Jerk Chicken

Buttermilk Fried Chicken with Country Gravy

Shrimp Mofongo al Ajillo

Spear Fishing with Carlo

Outside-Optional Cajun Clambake

Sardinian Seafood Stew

Pan-Seared Halibut with Artichoke Ragout

Seared Grouper with Fresh Mango Salsa

Crispy Sicilian-Style Pounded Tuna Steaks

Coho Salmon in Lemongrass-Miso Broth

Salt-Crusted Whole Snapper

LandShark Beer-Battered Fish

Seafood Mac and Cheese

Lobster Pasta

Paella del Mar

Jimmy’s Jammin’Jambalaya

Baby Back Ribs with Guava Barbecue Sauce

Pizza à la Minute

Side Dishes

Pico de Gallo

Guacamole

Cilantro-Lime Coleslaw

Crispy Brussels Sprouts

Yukon Gold Loaded Mashed Potatoes

Spicy Red Onion Rings

Livin’ Floridays

Lobster Hash Browns with Jalapeño Cheese

JWB Creamed Spinach

Oven Fries

Fajita Black Beans

Island Rice Pilaf

Creamy Spinach and Cheese Grits

Skillet Cornbread with Honey Butter

Grilled Corn with Lime Butter

Pickled Jalapeño Mac and Cheese

Dessert

Baked Florida

Key Lime Pie

Banana Cream Pie with Caramel Rum Sauce

Coconut Tres Leches Cake

Island Rum Cake

Strawberry Sponge Cake Shortcake

Frozen Mango Cheesecake

Crispy Bananarama

Chocolate-Bourbon Croissant Bread Pudding

S’mores Nachos with Warm Chocolate Sauce

Drinks

Brunch Rum Punch

Perfect Bloody Marias

LandShark Micheladas

Incommunicado

Jimmy’s Perfect Margarita

Frozen Paradise Palomas

5 o’Clock Somewhere

Red Wine and Cherry Sangria

Cucumber and Mint Coolers

Watermelon Pink Lemonade

[ilvermorny-dear]

Recipe for Authentic Enchilada Sauce

Fresh-roasted chile peppers add zing to this authentic enchilada sauce, which can be made with either chicken or beef stock. Cayenne pepper can be added to make it hotter. 4 tablespoons all-purpose flour, 1 teaspoon dried oregano, 1 onion chopped, 2 cloves crushed garlic, 3 pasilla chile peppers, Salt to taste, 3 ancho chile peppers, 3 cups chicken stock, 4 tablespoons butter, 1/2 teaspoon ground cumin, Water to cover

[sixgallery]

Sopa de Tortilla Real Mexican Tortilla Soup This is an authentic Mexican recipe for real tortilla soup made with fried corn tortilla strips and served with avocado, cotija, and crema. 3/4 cup diced cotija cheese, 1 avocado - peeled pitted and diced, 4 teaspoons chicken bouillon granules, 2 tablespoons crema fresca, 1 sprig fresh parsley, vegetable oil or as needed, 1 clove garlic, 1/4 teaspoon dried oregano, 4 cups water, 2 tomatoes seeded and chopped, 3 dried pasilla chile peppers seeded, 12 corn tortillas cut into strips, 1/2 large onion chopped

[victorsoma]

Mexican Bean and Tortilla Soup Sopa Tarasca Vegetarians will love this easy, authentic Mexican bean and tortilla soup filled with roasted tomatoes, pasilla chiles, and serrano peppers. 3 tablespoons grated Cotija cheese or to taste, 2 serrano peppers or to taste, 4 cups black beans with liquid, 4 corn tortillas cut into thin strips, 1/2 small onion sliced, 1 cup water, salt to taste, 1 pinch ground dried oregano, 3 tablespoons vegetable oil divided, 2 pasilla chile peppers - stems seeds and veins removed, 1 Roma tomato

[rebeccaofficial]

Recipe for Veggie Mexican Layered Casserole This Mexican layered casserole is vegetarian friendly and full of veggies, including bell peppers, corn, onions, beans, tomatoes, and chiles. 1 cup cottage cheese, 1/2 cup frozen corn, 1 can pinto beans drained and rinsed, 1.5 cups shredded Cheddar cheese divided, 1 teaspoon ground cumin, 1/2 green bell pepper chopped, 1 can refried beans, 1 jalapeno pepper seeded and chopped, 2 Roma tomatoes chopped, 1/2 white onion chopped, 1 cup sour cream, 5 whole wheat tortillas or as needed, 1/2 red onion chopped, 1 tablespoon olive oil, 1/2 yellow bell pepper chopped, 1/2 cup roasted pasilla chile sauce

[fantasticnegrito]

Recipe for Black Bean Tamale Bake This one-skillet tamale bake with ground chuck and black beans covered in a cheesy cornbread topping combines all of your favorite Mexican dishes. 1/2 cup cornmeal, 1 jalapeno pepper finely chopped, 2 cloves garlic chopped, 1/2 pound ground chuck, 1 cup canned diced tomatoes drained, 1 jar pasilla chile cooking sauce, 2 ears corn kernels cut from cob, 1/2 cup chopped green bell pepper, 2 tablespoons vegetable oil, 1/2 cup chopped onion, 1 cup shredded Monterey Jack cheese, 1/2 teaspoon salt, 1 can black beans drained, 2.5 cups water

[marymargaretholland]

Pozole in a Slow Cooker Recipe This classic Mexican soup can be made easily by slow-cooking pork with a combination of chicken stock, canned white hominy, and dried chile peppers that have been reconstituted. 1 teaspoon cumin seeds, 5 Roma tomatoes chopped, 2 cans white hominy rinsed and drained, 4 cups chicken stock, 1/2 white onion chopped, 2 cloves garlic, 2 guajillo chile peppers - stems seeds and veins removed, salt to taste, 2 pasilla chile peppers - stems seeds and veins removed, 2 ancho chile peppers - stems seeds and veins removed, water to cover, 1 pound pork shoulder cut into several large pieces, 2 bay leaves

[retrowunderland]

Recipe for Shrimp and Octopus Soup Caldo de Camaron y Pulpo This is a 'Caldo' or soup made with Shrimp and Octopus. This is for all the Mexican and seafood lovers. This soup can be eaten with Tortillas or Tostadas. 1 cup diced carrots, 2 cups cubed potatoes, 1 cup diced celery, 2 pounds octopus cut into 1 inch pieces, 1 tablespoon vegetable oil, salt to taste, 1.5 pounds large shrimp in shells, 1 cup diced tomato, 1/2 cup crushed dry pasilla chile peppers, 2 quarts water, 1 cup fresh corn kernels, 1/2 cup chopped onion or to taste

[vertige-de-mylene]

Recipe for Mexican Bean and Tortilla Soup Sopa Tarasca

Vegetarians will love this easy, authentic Mexican bean and tortilla soup filled with roasted tomatoes, pasilla chiles, and serrano peppers.

[pineyw00dsshesquatch]

My deep East TX Piney woods garden. I started it really late, so I only have tomatillos trellised on the left of the last pic and the rest is peppers to cope with the heat. The little red one is my first Chile de Arbol I just strung up to dry. Other types I have are jalapeño, serrano, Chile de Arbol, pasilla, and cayenne. My containers are upcycled from thrift stores with spray paint and dollar store sequins.

I made the edging out of wattle fencing using yaupon which ARE a holly, so they work perfectly. That was only my second time making wattle fencing, so it's not amazing, but I still really like it. I see a lot of turorials about wattle fencing online, but none of it really explores what other trees to use besides regular holly and willow. Yaupon is PROLIFIC out here, so it makes for excellent free material. I just mulched the bed with pine needles because we're in the no rain part of summer and they'll block the weeds.

Even though it's late, I want to start sweet potatoes in another bed. It stays hot here so long, I'm gonna roll the dice on em. I have another bed of good forest dirt, but it prolly needs sand or perlite to be loose enough for them. There's a lot of clay in the soil here, it's what keeps these woods clinging on through droughts, but it SUCKS to dig thu.

February was month of the septic tank war and the clay pit that almost sucked in He-squatch like 5 times.

[revoltingrat]

Camarones al Mojo de Ajo Mexican Shrimp in Garlic Mojo Sauce Recipe Giant shrimp and baby octopus are cooked in a pasilla chile-infused garlic mojo sauce in this traditional, simple Mexican recipe. 1/2 cup butter divided, salt and ground black pepper to taste, 2 pounds cleaned baby squid bodies sliced crosswise into 1/2 rings large tentacles halved, 2 tablespoons white vinegar, 1/2 cup olive oil divided, 1 head garlic cloves peeled, 2 limes juiced, 12 large jumbo prawns cleaned, 2 dried pasilla chile seeded and sliced