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Chilaquiles with pasilla chilli sauce – with red sauce, crispy tortilla pieces, grated cheese and sour cream
Mexican tortilla dish served with smoky pasilla sauce and cheese

Chilaquiles with pasilla chilli sauce

Author: Flavelo
Recipes Main Courses Quick Meals
The Pasilla chilli (from the word 'pasa', meaning raisin) has a dark, wrinkled skin, and its taste reminds of dried fruits, cocoa and mild smoke. This version is for those seeking deeper, more complex, earthy flavours instead of heat. A more sophisticated, 'grown-up' chilaquiles experience.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 890 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Dry frying pan (for toasting chilli)
  • Blender
  • Ovenproof dish

Allergen Information

⚠️ Milk

Instructions

1 ✓

Cut tortillas into wedges and fry crispy in plenty of oil. Set aside on kitchen paper.

Tip: Tortilla is ready when oil no longer fizzes – indicating water has gone.
2 ✓

Deseed Pasilla chillies, and in a hot, dry pan toast for 5-10 seconds per side until fragrant (do not burn!), then soak in hot water for 15 minutes.

Tip: Short toasting activates essential oils, making flavour more intense.
3 ✓

Roast tomatoes, garlic and onion in pan or boil until soft. Blend with soaked chilli and a little soaking water until smooth.

Tip: Use only part of soaking water, as it can be bitter. Taste it first!
4 ✓

Strain sauce (Pasilla skin can remain tough), then fry in a little oil for 10 minutes until dark and thick. Season with salt.

Tip: Thickening (reduction) concentrates umami flavours in tomato and chilli.
5 ✓

Fold in tortilla chips, and serve immediately with cheese, sour cream.

Tip: Pasilla's dark colour gives the dish an elegant appearance, contrasting beautifully with white sour cream.

Recipe FAQ

Where can I get Pasilla chilli?
In specialised spice shops or delis. If unavailable, Ancho chilli can be substituted, which is similarly sweet-earthy.
Sauce became bitter, why?
Chilli probably burnt during toasting. Dried chilli burns very quickly, it only needs a few seconds!

Ingredients

  • 6 pc stale corn tortillas
  • 3 pc dried Pasilla chillies
  • 4 pc tomatoes
  • 2 cloves garlic
  • 1 pc red onion
  • 200 ml oil for frying
  • 1 tsp salt
  • 100 g grated cheese (Cheddar or similar)
  • 100 g sour cream