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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a heavy frying pan. | 2. Gently saute chiles, without burning, turning frequently until they are just firm to touch. About 5 minutes. | 3. Remove chiles with slotted spoon and place on paper towels to drain. | 4. In same pan, fry tomatillos and garlic until lightly browned and soft inside. About 5 minutes. | 5. Remove from pan and drain on paper towels. (Do not discard oil yet). | 6. Peel the garlic when cool enough to touch. | 7. Place water in blender jar. Add the tomatillos and peeled garlic. | 8. Crumble the fried pasilla chilles and add them all, with seeds and veins, to blender. | 9. Blend all for about 30 seconds to a puree texture. | 10. Heat oil in frying pan again. | 11. Add onion and saute gently until translucent but not browned. About 1 minute. | 12. Add chile mixture from blender and salt. | 13. Cook over medium high heat, stirring frequently (scraping bottom of pan as needed), until sauce has reduced a little. About 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasilla chile	3			1210.4027	0.0	269.2806	6.8
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
tomatillo	2		rinsed	21.76	3.9712	0.6528	0.6936
water	3/4	cup		0.0	0.0	0.0	0.0
garlic clove	2		unpeeled	1210.4027	0.0	269.2806	6.8
white onion	2	tablespoons	chopped	8.0	1.868	0.22	0.02
sea salt	1/4	teaspoon		1210.4027	0.0	269.2806	6.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.