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Posts Tagged ‘chiles’

You can’t win them all.

bayless-2I was really looking forward to trying a recipe for pasilla mushroom tacos in Rick Bayless’s Mexican Kitchen. I’d never done anything with pasilla chiles before – didn’t remember even having tasted them. In his headnote Bayless says pasillas have “an unctuous creamlike quality” when pureed and a “magnetism that captures you.” Also, the recipe calls for woodland mushrooms, and Beloved Spouse and I dote on wild mushrooms. It all sounded wonderful.

So I bought a bag of dried pasillas and started by making Bayless’s “Essential Bold Pasilla Seasoning Paste,” which is one of the base preparations that are called for in many of his recipes. This one’s other ingredients are garlic cloves, Mexican oregano, cumin and black pepper. (The greenish leaves in the photo are epazote, which actually comes later in the recipe.)

pasilla-paste-ingredients

I cheated a little on the mushrooms, using half chanterelles and half cremini. Cremini aren’t woodland creatures any more, but in nature they do grow up to become portobellos, which are one of the varieties Bayless suggests.

mushrooms

The rest of the directions I followed scrupulously. I carefully split open the chiles, flattened them out and removed the seeds, and roasted them on a griddle, along with the unpeeled garlic cloves.

roasting-chiles

I soaked the roasted chiles in hot water for half an hour to soften them, then put them into a blender with the peeled garlic, freshly ground cumin seed, oregano, black pepper, and some of the chile soaking liquid. That made a dense puree, which I cooked in a little oil for 5 minutes. I stirred in some chicken broth to loosen it, added the mushrooms and the epazote, and simmered it all for 15 minutes.

mushrooms-added

At dinner time I transferred the pasilla-mushroom mixture to a serving dish and topped it with diced onion and crumbled feta cheese (a Bayless-approved substitute for queso añejo, which none of my stores had, that week). We scooped the mixture into corn tortillas that I’d steamed to softness.

taco-mixture

Alas, there’s no happy ending to this story: The tacos weren’t very good. There was none of the recipe headnote’s promised “rich earthy spice” whose “woodsy flavor complemented the earthiness of the mushrooms.” Beloved Spouse said he found the predominant flavor more like smoked dirt – and I had to agree with him. You almost couldn’t taste the mushrooms at all. We tried brightening the tacos up with smears of salsa and guacamole, which we’d had as an appetizer, but that didn’t do much either. A very sad disappointment, the only one I’ve ever had from a Rick Bayless recipe. I really hated to waste those good chanterelles.

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