The 5 Best Pasilla Chile Substitutes (and How to Use Them)
Your expert guide to saving your recipe when pasilla chiles are nowhere to be found.
So, you're ready to make a rich, authentic Mexican mole or salsa, but you've hit a roadblock: you can't find pasilla chiles. You're not alone. In this guide, I'll use my culinary expertise to walk you through the 5 best substitutes for pasilla chiles, explaining their flavor, heat, and exactly how to use them to keep your dish delicious and authentic.
From My Journal: The Potluck That Sparked a Passion
It’s late here in Vietnam, and the night air reminds me of a potluck years ago. Our friend Richard, a fantastic home cook, taught us how to properly toast dried chiles, unlocking an aroma that was simply intoxicating. As a professionally trained chef, I was captivated by the depth of flavor he created. That moment of shared knowledge is what drives me to create these guides. I want to take the lessons from my professional background and our family's travels to demystify these incredible ingredients for you.
What is a Pasilla Chile?
Pasilla chiles, meaning “little raisin” in Spanish, are the dried form of the long, thin chilaca pepper. They are a cornerstone of Mexican cuisine, especially in mole sauces. They offer a mild to medium heat (1,000–2,500 Scoville Heat Units) and a complex, smoky, earthy flavor with notes of cocoa and fruit. This unique profile is why they are part of the "Holy Trinity" of Mexican chiles, alongside the Ancho and Guajillo. For more details on chile heat, see this guide from the Chile Pepper Institute at New Mexico State University.
The 5 Best Pasilla Chile Substitutes
When pasilla chiles are hard to find, these five substitutes will keep your dishes authentic and delicious. I've ranked them based on how closely they match the pasilla's unique flavor profile.
1. Ancho Chiles (Best Overall Substitute)
Ancho chiles are the dried form of poblano peppers and are the closest and most common substitute for pasillas. They share a similar mild heat (1,000–1,500 SHU) and a sweet, smoky flavor. They are perfect for moles and enchilada sauces. Use them in a 1:1 ratio.
2. Mulato Chiles
A close relative of the Ancho, the Mulato chile has a slightly sweeter, more chocolatey flavor. It's an excellent choice for mole sauces where you want to enhance those deep, rich notes. Use in a 1:1 ratio.
3. Guajillo Chiles
Guajillo chiles are a bit hotter (2,500–5,000 SHU) and have a tangier, fruitier flavor. While not a perfect match, they work well in salsas and soups where their bright notes can shine. Learn more in my Ultimate Guajillo Guide.
4. Chipotle Chiles in Adobo
Chipotles are smoked, dried jalapeños, so they bring a lot more heat (5,000–10,000 SHU) and a very distinct smokiness. Use them sparingly. Start with half a chipotle chile for every one pasilla chile your recipe calls for. They work best in stews and spicy salsas.
5. Smoked Sweet Paprika
If you have no whole dried chiles, smoked sweet paprika is your best bet from the spice rack. It provides the smoky flavor but lacks the fruity depth and has almost no heat. Use 1-2 teaspoons of smoked paprika for every pasilla chile.
Pasilla Substitutes at a Glance
| Substitute | Flavor Profile | Heat Level (SHU) | Best For |
|---|---|---|---|
| Ancho Chile | Smoky, slightly sweet, earthy | 1,000–1,500 | Mole, enchiladas |
| Mulato Chile | Sweet, mild, smoky, chocolatey | 500–2,500 | Mole, marinades |
| Guajillo Chile | Slightly sweet, smoky, tangy | 2,500–5,000 | Salsas, soups |
| Chipotle Chile | Smoky, spicy, earthy | 5,000–10,000 | Salsas, stews |
| Smoked Paprika | Mildly smoky, slightly sweet | 0–500 | Salsas, sauces |
How to Prepare and Use Dried Chile Substitutes
To get the most flavor out of any dried chile substitute, you must prepare it correctly. This process reawakens the dormant oils and flavors.
- Toast the Chiles: In a dry Lodge Cast Iron Skillet over medium heat, toast the chiles for 30-60 seconds per side until they become fragrant. Do not let them burn, or they will become bitter.
- Rehydrate: Place the toasted chiles in a bowl and cover with hot water. Let them soak for 15–20 minutes until they are soft and pliable.
- Blend into a Paste: Remove the rehydrated chiles (reserving the water) and blend them with a little of the soaking water until you have a smooth paste. This paste is now ready to be used as the base for your mole, salsa, or marinade. For more tips, see this guide from Epicurious.
Frequently Asked Questions
Pasilla chiles are mild to medium (1,000–2,500 SHU), perfect for family dishes. This is confirmed by multiple sources, including the Chile Pepper Institute.
Pasilla (from the chilaca pepper) is fruitier with slightly higher heat (1,000–2,500 SHU) vs. the ancho (from the poblano pepper) at 1,000–1,500 SHU. Serious Eats has a great visual guide on this.
Look for them in the Hispanic aisle of your grocery store, at specialty Latin markets, or online. We recommend this 4oz bag of Pasilla Chiles for its quality.
