Rabbit in Pasilla Chile Sauce

About this recipe

Rabbit in pasilla chile is a deeply rooted stew in the traditional cooking of central Mexico, especially in the states of Puebla and Oaxaca. The lean, delicate rabbit meat is braised in a sauce of pasilla chile - with its dry, smoky flavour and notes of dark fruit - which envelops the meat in a dark, complex cloak. It is a seasonal dish, tied to rural traditions where rabbits were raised in home courtyards as a source of protein.

1. 1

   Toast the pasilla chiles on a dry griddle for 30 seconds per side until slightly softened. Devein, remove seeds and soak in hot water for 20 minutes.

2. 2

   Roast the tomatoes and garlic directly on the griddle until well charred on the outside.

3. 3

   Blend the drained chiles with the roasted tomato, garlic, onion, cumin and oregano until smooth. Strain if necessary.

4. 4

   Season the rabbit pieces with salt. In a casserole, heat the oil over high heat and sear the rabbit on all sides until golden. Remove and set aside.

   💡 Searing adds colour and flavour. Do not skip this step.

5. 5

   In the same casserole, pour in the pasilla sauce over medium heat. Fry for 5–6 minutes until it darkens and thickens slightly.

6. 6

   Return the rabbit to the casserole. Add the stock. Cover and cook over low heat for 60–70 minutes until the meat is tender and falls from the bone. Adjust salt and serve.