Rancho Gordo logo
This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

For orders or assistance: 1-800-599-8323

Chilaca Chiles


Print

I've always loved chilaca chiles and I grab them whenever I find them fresh. They're long and skinny and rather thin skinned but you still want to roast and peel them before using them. When dried, they're called pasillas, and the dried form is equally delicious, just completely different.

July07077

Diana Kennedy, in her book My Mexico, has a good snack using the fresh chiles. After roasting them, you clean them and shred them with your hands. Toss the chiles with some raw, chopped onion, some cotija cheese and a bit of lime juice. It's makes a great taco filling but you could also serve as a garnish for any grilled steaks.

July07078

If you have trouble finding the chile, try shopping in stores that cater to expats of Michoacan and you'll probably have better luck. Kennedy suggests substituting poblanos, which you'll need cut with a knife rather than shred, and they're just as good, but different. With poblanos, I like to add some chopped epazote to give it a little edge.

Leave a comment

Please note, comments must be approved before they are published

Cart

No more products available for purchase