Lamb loin chops in a garlicky pasilla sauce (Chuletas de borrego en salsa de pasilla) from The ¡Salpicon! Cookbook: Contemporary Mexican Cuisine by Priscila Satkoff and Vincent Satkoff

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Accompaniments: Spinach tamales (Tamales de espinaca)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on April 17, 2015

    The garlicky pasilla sauce went well with the grilled lamb chops and could not be any easier to make. The most difficult part of the recipe for me was sourcing the pasilla chiles. I finally found some in a Mexican grocery store where I also found some great corn tortillas that were far superior than what I normally got in the supermarket.

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