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Tamal-Stuffed Chile Pasilla

Elevating traditional flavors, this recipe combines the rich, earthy taste of pasilla chiles with a savory tamal filling. Tender masa envelops a tantalizing blend of seasoned meats, vegetables, and spices, creating a symphony of flavors in every bite. Unleash the delicious magic of our Tamal-Stuffed Chile Pasilla – a fiesta for your senses!


6 Guajillo chiles seeds and veins removed, rehydrated
¼ onion roasted
1 clove roasted garlic
1 roasted tomato
½ cup chicken broth
¼ tsp cumin
1 tsp vegetable oil
1 lb. chicken breast (cooked and shredded)
1 lb. prepared masa for tamales
8 Pasilla chiles roasted, seeds and veins removed
Corn husks
Cilantro (for garnish)
Refried beans (for serving)
Corn atole (for serving)


1. In a blender, combine Guajillo chiles, onion, garlic, tomato, chicken broth and cumin. Blend until smooth and set aside.
2. In a pot, heat a tablespoon of vegetable oil. Pour blended mixture and cook for 5 minutes. Add shredded chicken and cook over low heat for 15 minutes or until salsa is reduced.
3. Stuff each Pasilla chile with a spoonful of prepared masa for tamales and add a spoonful of the chicken guisado. Wrap each chile with corn husks.
4. Place each tamal-stuffed chile pasilla in a steamer and steam for about an hour. Garnish tamal-stuffed chile pasilla with cilantro, serve with refried beans on the side, and pair with corn atole.