The Pasilla de Oaxaca chili is a smoky gem of Mexican cuisine, celebrated for its earthy depth and medium heat that adds a distinctive character to various dishes. Hailing from the Oaxaca region, this chili is a dried, smoked variant of the chilaca chili, transformed through traditional methods into a culinary treasure with layers of complexity.
Visually, the Pasilla de Oaxaca stands out with its elongated, wrinkled body and dark, almost black, mahogany hue. Its rich color hints at the smoky depth locked within, resulting from being carefully smoked over wood fires in the region’s time-honored tradition. This smoking process preserves the chili and imparts an alluring aroma reminiscent of campfires and roasted wood.
Flavor is where the Pasilla de Oaxaca truly shines. When rehydrated or ground, it reveals a remarkable combination of smoky, fruity, and earthy notes. Subtle hints of dried fruit, chocolate, and tobacco emerge, making it a versatile addition to savory and sweet dishes. Its heat level is mild to medium, typically between 1,000 and 4,000 Scoville units, offering warmth without overwhelming the palate.
In the kitchen, this chili is a versatile powerhouse. It is a key ingredient in Oaxacan moles, where its smoky complexity deepens the rich, layered sauces. Its distinct flavor elevates soups, stews, and broths, making them heartier and more aromatic. The chili can also be toasted and blended into salsas, which pairs beautifully with ingredients like tomatillos, garlic, and citrus, creating a balance of heat and tang.
Pasilla de Oaxaca’s versatility extends to unexpected applications, such as infusing oils, enhancing marinades, or adding a smoky kick to desserts like spiced chocolate or chili-laced caramel. It pairs harmoniously with meats, beans, and robust vegetables, making it a staple in traditional and modern Mexican cuisine interpretations.