- 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
- 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.