Chile passilla is dried chilaca pepper. Its dried version is still hot with a touch of sweetness, making it a great condiment for white meat, chicken and fish dishes.
1- Place four tomatoes and three chiles pasilla in boiling water, until the skin of the tomatoes peels off.
2- In a mixer, place the tomatoes, the chiles (without seeds or veins), four garlic cloves, a handful of fresh cilantro, a little bit of salt and one tablespoon of cumin.
3- Use the broth from the tomato & chile to adjust consistency.