Tag Archives: pasilla

Beef Barbacoa (Party Meat) | Barbacoa de Res

Barbacoa Taco by Flan and Apple Pie

Photo by Flan and Apple Pie

6-10 lbs whole boneless beef chuck roast
2 bay leaves

Ingredients (meat marinade):
12 dried pasilla chiles
1 ½ tablespoon salt
1 tablespoon oregano
8 garlic cloves peeled
1 large lemon freshly squeezed
1 tablespoon fresh ginger
1 teaspoon white distilled vinegar


  1. Clean chiles with damp paper towel and remove stems and seeds. If you like a little spice, leave some with seeds. Soak dried chiles in very hot water for 15 minutes or until soft. Reserve juice for later use.
  2. Blend chiles, salt, oregano, garlic, lemon juice, and ginger oh high setting until smooth. If necessary, add some of the chile broth to get the blender going. Mixture should be the consistency of barbeque sauce. Taste for salt. It should be on the salty side, because this is the only salt that will be used to season the meat.
  3. Place roast in crockpot and coat well with sauce on both sides. Pour additional sauce over meat. Add 2 cups chile broth, bay leaves, and vinegar to crockpot.
  4. Cover and cook on low setting for 8 to 10 hours. You will know that the meat is ready when it shreds easily.
  5. Shred and serve with dinner rolls or with corn tortillas topped with diced onion, fresh cilantro, lime juice, and Tomatillo Salsa with Dry Arbol Chile.

Meat with Chile Negro (Pasilla Chile) | Carne con Chile Negro (Pasilla)

by Patricia Luna Parrales (my tía), original recipe from Gloria Luna Wiarco (my grandmother)

3 pounds pork butt roast cut into large (approximately 3-inch x 2-inch chunks)
4 cloves garlic divided
1 ½ medium onion divided
4 dry chile negro (pasilla)
5 medium tomatillos
Salt (to taste)


  1. Fill pot with enough water to cover roast. Add 2 cloves garlic, ½ onion, and salt.
  2. Bring ingredients to a boil on high heat, then reduce to low-medium heat and simmer for at least 2 hours or until well cooked and soft. Drain water from meat and reserve 2 cups broth.
  3. In the meantime, boil tomatillos, 2 cloves garlic, and 1 onion peeled and halved. Once tomatillos become soft, remove pot from heat.
  4. In a separate pan, toast chiles over medium heat until they release their aroma and become slightly darker in color. Remove from heat and devein chiles. Add to water with tomatillos, onion, and garlic. Soak chiles until soft.
  5. Add tomatillos, onion, garlic, and chiles to blender. For less spice, add 1-2 cups pork broth to chile mixture (or you may use some of the chile broth). Blend on medium setting until smooth.
  6. Pour chile mixture over meat and simmer on low for an additional 30 minutes or until ready to serve.