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Where can I find guajillo and pasilla chiles in MSP?

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I have a recipe for mole sauce that I'm dieing to make, but it calls for both guajillo and pasilla chiles which I haven't been able to find at several grocery stores (only ancho).

Does anyone know where I can go to buy some? Addresses (or cross streets) in addition to names would be helpful. Thanks!

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  1. Any largish Mexican shop will have big bags of dried chilies including guajillo and pasilla. Check out El Burito Mercado in St. Paul for example. They have a huge shelf devoted to chilies.

    After you've made the mole, you can make a great soup using the a couple of all three of the dried chilies. Simply dry-roast them in a skillet for a few minutes, then seed and chop. Reconstitute the chilies for half an hour with boiling water. Sauté an onion and garlic in some olive old with cumin seeds. Add onion, chilies and water and a couple chopped tomatoes in a blender with a simple stock and blend until smooth. Put back on the stove and cook for a little bit. Pour over tortillas, queso blanco, green onion, cilantro and squeeze in lime.

    A cold day just got a lot warmer.

    1 Reply
    1. re: misterpatrick

      thanks, misterpatrick. the soup you mention sounds very good, too - i may just have to try that out today.

    2. I just picked up some guajillo and ancho chiles on Wednesday at Marissa Supermercado at 28th and Nicollet if you're looking for a place on the Minneapolis side of things. They had one pound bags for sale. I didn't see if they had pasillas, but assume that they do.

      1. if you have trouble finding any for some odd reason you can substitute:

        guajillo : New Mexico, Colorado, California
        pasilla : Ancho, Mulato, Negro

        the ancho and mulato are milder than the pasilla and not quite as earthy, but work just as well.

        sometimes you'll even find that Anchos, or even their fresh form the Poblano, labeled as pasillas; and sometimes pasillas will be labeled as Negro.

        it's no big deal to experiment a little and sometimes you really won't be able to tell the difference, especially when you start blending more than one kind of chile.