Recipe courtesy Chef Anselmo Ramirez, Ixcateco Grill, Chicago
4 oz. dried chile pasilla
1/2 c. diced onions
6 garlic cloves
3 oz. diced tomatillo
1/2 t. pepper
1/2 t. fresh oregano
1/4 t. clove
1/4 t. cumin
2 bay leaves
2 T. olive oil
Toast pasilla chile, then soak it in hot water for 15 minutes. Add to blender and blend into paste, then sauté the paste for approximately 5 minutes in olive oil over low heat. While pasilla paste is cooking, sauté the diced onions, garlic and diced tomatillo in olive oil. Once cooked, incorporate all other spices, and blend together with the pasilla chile paste in a blender. Heat that mixture on low heat until it simmers. Season to taste with salt and pepper.
Chef Ramirez suggests cooking the portobello in an oven with salt, pepper and water to allow evaporation. Stuff with seasonal roasted vegetables, top with melted Chihuahua cheese and panko bread crumbs, and serve atop a pool of black beans and the Oaxacan Pasilla Tomatillo Sauce.