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Pasilla de Oaxaca Chiles
Pasilla de Oaxaca Chiles (pronounced "Pah-SEE-yah day Waa-HAAK-kah"), Capsicum annuum, are also called pasilla Mixe (pronounced “mee-hay”), chile de Oaxaca, or Oaxacan pasilla. The locals call this chile Ayuujk (pronounced “eye yuuk”).There are approximately 3 Pasilla de Oaxaca chiles per ounce.
What are Pasilla de Oaxaca Chiles
These are smoked pasilla chiles that are grown in the Oaxacan region of Mexico. While closely related to the better known Pasilla Negro Chiles that are grown further north in south central Mexico, the chile Pasilla Mixe is native to the northeastern highlands of the Sierra Norte region of Oaxaca and true Pasilla Mixe chiles can only be from that area. Chiles, like olives and wine, are affected by terroir; their flavor and heat is very closely linked to where they’re grown. The Pasilla de Oaxaca is best known of the chiles from this region. They are harvested and then smoked dried for 2-3 days.While the chiles are grown in throughout the region, its birthplace and original producers are from the towns of Santa María Alotepec and Santiago Atitlán.
Oaxaca is home to one of the world's most diverse collections of chiles. The state of Oaxaca is located in the south of Mexico, bordered by the states of Chipas (to its east), Guerrero (to the west), Puebla (northwest), Veracruz (northeast) and the Pacific Ocean to the south. While representing less than 5% of Mexico's total land mass, Oaxaca covers more than 36,000 square miles. Oaxaca is known for three mountain ranges converging together (Sierra Atravesada, Sierra Madre de Oaxaca and Sierra Madre del Sur. Oaxaca has one of the most rugged terrains in all of Mexico, while throughout the mountain ranges are numerous narrow valleys, canyons and ravines that grown some of the finest chiles in the world.
Some of the better known of these hard to find chiles are Chilhuacle Negro (a very sweet and smoky flavor) which may be one of the best known of these rare chiles because of their use in mole negro, one of the most popular Oaxacan dishes. Chilhuacle Rojo, or red Chilhuacles, are used in mole coloradito. Chilhuacle Amarillo (sweet citrus like flavor), or yellow Chilhuacles, are used to make mole amarillo. Chile de Agua is often stuffed with a pork hash and is also used in salsa, mole sauces and dried into a powder and added to seasoning blends. Taviche chiles are often paired by Oaxacan chefs with goat cheese and portabella mushrooms.
History of Oaxacan Chiles
Chile peppers have been consumed in Mexico for thousands of years. Excavations at two rockshelter caves near Mitla, Oaxaca, Mexico, yielded the remains of 122 different chiles dating to the period A.D. 600–1521. Of these there were at least 10 cultivars represented, all belonging to the species Capsicum annuum or Capsicum frutescens which are still found in the region today.The caves are believed to have been used by small family-sized groups during overnight stays and for temporary storage during times of harvesting. When these chiles were analyzed, the results showed several types of chile usage in the caves. Fresh chile peppers were being harvested and then temporarily stored before being placed in baskets or nets for transportation. There were also the remains of dried peppers which suggest they were brought to the cave to season meals during these harvesting periods. The presence of such a wide variety of different chiles hints at a complex, spicy cuisine not unlike that of modern Mexico.
All of the available historical data indicates that the indigenous Zapotec people were dominant in the Valley of Oaxaca during this time and studies of their traditional agriculture from this period shows that families would scatter their fields through several environmental zones (along river beds, the plains between the coast and the mountains, and up in the mountains) to reduce risk.
Another nearby excavation at the Coxcatlán Cave in the Tehuacán Valley (which is located along the edge of the Oaxacan region) showed pepper remains that revealed wild chile harvesting beginning in that area around 8,000 years ago. Further cave evidence shows the domestication of Capsicum annuum chiles (with larger chile pods and seeds) taking place approximately 6,000 years ago.
Pasilla de Oaxaca Chile Cultivation
When growing fresh, the Chilaca cultivar has green stems, green leaves, and white flowers that produces good yields of chiles that taper from 1-1/2" at the top down to a little less than 1" at the bottom and are 4"-6" long. These chiles mature from green to a shiny dark chocolate brown to deep reddish mahogany in color. Total maturation time is approximately 100 days.Before being harvested, the chiles are partially dried on the vine. They are then fully dried and smoked in caves or earth ovens over a very low heat for several days. Its there that the chiles begin to take on their distinctly delicate smoky flavor.
Traditionally these chiles are grown, harvested and transported to market by the areas indigenous Mixtec and Zapotec Indians.
Depending on that year’s growing season the chiles are transported down the mountains by horseback in early November. It’s an arduous journey as the roads are very winding and narrow at the higher elevations and the entire trip takes many days.
Where are Pasilla de Oaxacas From?
Our Pasilla de Oaxacas are grown in Mexico.What do Pasilla de Oaxaca Chiles Taste Like
These chiles have a sharp smoky flavor with hints of tobacco and a biting heat that lingers.Are Pasilla de Oaxaca Chiles Hot
These chiles are considered a medium heat chile and come it at 4,000 to 10,000 SHU (Scoville Heat Units).How to Use Pasilla de Oaxaca Chiles
Pasilla de Oaxaca is popular in vegetarian dishes with a rich smokiness that brings out a bacony ham flavor without the actual fatty meat. Also used in some of the famous Oaxacan moles, Latin style bean dishes, salsas, sauces, soups and in a regional favorite -- chile rellenos.It is best to soften your dried Pasilla Oaxaca before using. For optimum flavor we also like to toast them in a hot skillet until their smoky aroma is released and fills the air. You can re-hydrate your chiles -- completely submerge with hot water, cover and let sit for about 20 minutes. Then drain and rinse under cold water. You can then split them open, remove the seeds and, if you are making chile rellenos, stuff them or you can cut them into smaller pieces, add to your blender with enough liquid to make a paste and add them to a sauce.
If you haven’t used a Pasilla de Oaxaca Chile before we recommend using a bit less than a recipe calls for the first time so that you can better gauge the heat (you can always add more or less next time) and flavor. If you find that you’ve used too much you can also add some pureed tomatoes to mute the heat a bit.
Some of our favorite recipes using the Oaxaca Chile are Oaxacan Tlayuda, Chile Marinated Pork, Oaxacan Shrimp and Grits , Easy Borracho Beans, or Vegetarian Amatriciana. When using them in making beans from scratch or a soup we like to use them in the same manner as bay leaves just drop one into the pot and remove before serving.
Oaxaca Chile Substitution
If you need a substitute for a recipe that calls for Pasilla de Oaxaca you can use a either Meco Chiles (5,000 – 10,000 SHU) or a Chipotle Morita (5,000 – 10,000 SHU). You can also use equal quantities of chipotle in adobo sauce plus 1 teaspoon sauce per chile.| Ingredients | Pasilla Chile |
| Also Called | Pasilla Mixe, chile de Oaxaca, or Oaxacan pasilla |
| Recommended Uses | Use in bean dishes, pasta, moles, salsas, sauces, and soups |
| Flavor Profile | Sharp smoky flavor with hints of tobacco and a biting heat that lingers |
| Scoville Heat Units | 4,000 - 10,000 SHU |
| Botanical Name | Capsicum annuum |
| Cuisine | Mexican |
| How To Store | Airtight container in a cool, dark place |
| Shelf Life | 1-2 Years |
| Country of Origin | Mexico< /td> |
| Dietary Preferences | Gluten Free, Non-GMO |
Hungry for More Information
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