Salsa de Chile Pasilla de Oaxaca – Version Two
The smoked chile pasilla de Oaxaca, or chile Mixe ( pronounced, mee-hay) is unique to the state of Oaxaca. It imparts a fiery, smokey flavour to salsas, chiles rellenos, and vinegary condiments for the table. Used in a cooked tomatillo salsa, it’s exquisite with grilled meats, served alongside chips or tostadas with fresh cheese, or even topped onto scrambled eggs nestled inside a hot corn tortilla.
The following salsa recipe is one of the easiest around, and was a table salsa used in a friend’s Oaxacan restaurant, where I helped out for a brief time. It was served with tlayudas, those large sized tortillas made with various kinds of corn masa, from golden yellow to deep blue, heirloom of course. Slow food at its finest. Carried in woven baskets expertly balanced on their heads, a coterie of women would drop by the restaurant once a week with their freshly made, still warm tlayudas for sale.