Pasillas are the dried form of the long, slender, dark green chilaca chiles, which have a flavour similar to anchos, but sweeter. Pasillas have a rich, spicy flavour and the pronounced fragrance of raisins (pasa means raisin in Spanish; pasilla=little raisin). Pasillas are fairly mild but packed with a big fruity flavour. To prepare; wash, remove stem and seeds, toast very lightly (over-roasting will burn the chile and make it bitter) by tossing in a dry skillet until slightly puffed, then soak in hot water for about 20 minutes. Use in soups, sauces, stews, rice and bean dishes, chile con carne, etc.