I first grilled the poblano peppers (sometimes mislabeled as pasilla peppers) and ears of corn still in their husks (but with the silk removed) until the skins of the pepper were charred and the corn husks blackened to get a nice smoky flavor. (gingerandtoastedsesame.com)
Grilled Pasilla Peppers with Stuffed with Chorizo, Pepper Jack Cheese, and Guacamole The sausage recipe for this is one I found in Charcuterie: The Craft of Salting, Smoking, and Curing. (burn-blog.com)
of very strong dried pasilla peppers from a friend. (smittenkitchen.com)