Cooks this dish for paying guests · Verified chef · Answers buyers directly
1 h 10 min total45 min hands-onServes 4Easy
47 more verified cooks and this recipe costs $2.99
RISING → POPULARPasilla chilli fried whole for the oil, then crumbled over the top for the bitterness.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Roma tomatoes000 g
Onion000 g
Garlic000 g
Pasilla chillies000 g
Chicken stock000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Pasilla, ancho and mulato side by side
Frying a base until it changes colour
Keeping tortilla strips crisp in a hot bowl
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 12 of the 15 carry a photo of what it should look like at that moment, and 4 carry a short clip for the parts a still cannot show.
Hardest step: frying the base far enough without catching it — step 9 of 15.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Ignacio Cervantes watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Chilli out of the oil in ten seconds
Sieving the base before it is fried
Strips into the bowl, broth poured at the table
The frying order of the chillies, and the epazote quantity that reads as savoury rather than medicinal.
Written by Ignacio Cervantes. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
3 people cooked it, 95% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 47 more cooks the price becomes $2.99. Your copy never does.
One payment · Yours for good · No subscription
