And just for fun, pasilla chile packets are often labeled "ancho" - I think chile names vary across Mexico.
I don't normally post leftovers but this was interesting. I had used strip steak in the Panang beef but realized that the "beef" specified in the recipe should have been a longer-cooking cut to allow the sauce to be cooked down.
So this morning I fished out the steak, cooked down the sauce, and then warmed the steak in the sauce. Much better. Cucumber salad was also better after chiles, shallots, etc. steeped overnight.
