Prep Time 5 minutes
Cook Time 20 minutes
Ingredients
- 6 to 8 pasilla chiles, stemmed and seeded, about 2 ounces
- 2 cloves garlic, with husks on
- 1 cup boiling water
- 1 cup beer
- 1 cup freshly squeezed orange juice
- 1 1/2 cups pitted prunes
- 1 teaspoon kosher or coarse sea salt
To Prepare
- Set a skillet or comal over medium heat and, once hot, toast the chiles for about 1 minute per side, being careful not to burn them. Remove from heat.
- Roast, or char, the garlic cloves for about 6 to 8 minutes either on the same skillet or comal, or under a broiler for 3 to 4 minutes. Set aside and peel away the husks once the cloves have cooled.
- Place the toasted chiles in a medium saucepan and cover with the boiling water, beer and orange juice. Add the prunes to the pan and simmer for 8 to 10 minutes. Put the chiles, prunes and cooking liquid into a blender, along with the garlic and salt. Puree until smooth and serve.
Hi pati im doing the brisket. Wrap. In banana. Leaves hopefully. It comes out good !! From san Antonio’s. Tecas i like ur show
Awesome, Hello San Antonio! 🙂
Hi Pati, my question is regarding “Bunuelos” I’m making your bunuelos this weekend for a fiesta,can you please tell me what’s the reason for letting the bunuelos air dry for awhile, then fry? Thank you for your time
Hola Dolores, So glad you are trying the bunuelos! Letting them dry before frying will help them crisp better.
Hello Pati!! I have all of your cookbooks and have learned SO much from you!!!! I was just wondering if you could tell me about your Cuban friend, Sabrina’s jewelry? It was beautiful and I would love to know where I can purchase…thanks and I LOVE your program and books!!!!! Deb
Hola Debra, Thank you so much for getting the cookbook & for watching!! I’m not sure where Sabrina got her jewelry.