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1
Preheat a large cast-iron skillet or griddle.
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2
Add the pasillas and toast over high heat, pressing them down with a spatula and turning once, until pliable and fragrant, about 1 minute.
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3
Transfer the pasillas to a heatproof bowl and cover with 2 cups of hot water.
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4
Let stand for about 30 minutes, until the pasillas are completely rehydrated.
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5
Meanwhile, in the same skillet, roast the tomatoes and garlic over high heat until charred, about 12 minutes.
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6
Transfer the rehydrated pasillas to a blender and add 1 cup of their soaking liquid.
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7
Puree until smooth, then strain through a coarse sieve into a bowl.
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8
In a large skillet, heat 1 tablespoon of the oil.
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9
Add the pasilla puree and cook over moderate heat, stirring occasionally, until deep red and reduced nearly to a paste, about 15 minutes.
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10
Peel the roasted garlic and add it to the blender along with the tomatoes.
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11
Puree until smooth, then strain through a coarse sieve into the skillet with the pasilla paste; bring to a boil.
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12
Simmer the salsa over moderately low heat for 15 minutes, stirring occasionally.
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13
Season with salt and pepper and keep warm.
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14
In another large skillet, heat the remaining 3 tablespoons of oil until shimmering.
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15
Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until the mushrooms are browned, 3 to 5 minutes.
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16
Stir in the pasilla salsa and bring to a simmer.
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17
Add the crushed tortilla chips and cook, tossing, for 3 minutes.
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18
Transfer the chilaquiles to a platter or plates and garnish with queso fresco, crema and chopped onion and cilantro.
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19
Serve right away.
