Step 1

Wipe off any dusty crevasses on the Pasillas using a wet paper towel, then de-stem and de-seed them. Roast them in the oven at 400F for 1-2 minutes.  Add the roasted Pasillas to a bowl and cover them with the hottest tap water you've got.  Let them reconstitute for 20-30 minutes

Step 2

Pull the husks off the tomatillos and give them a good rinse. I usually cut the stems out knowing that any juice leftover in the roasting pan will go in the blender.  Roast the tomatillos in a 400F oven for 10-20 minutes or until they turn army green in color.

Step 3

Drain the reconstituted chiles and add the chile pieces to a blender along with the roasted tomatillos, 2 peeled garlic cloves, and 1/2 cup water.   Combine well, adding more water to thin it out if necessary.

Step 4

Salt to taste and if you want to balance the earthy flavor then add a single chipotle in adobo and 1 tablespoon adobo sauce, combining well in the blender.

Step 5

Serve immediately and store leftovers in an airtight container in the fridge.