HM is very similar to Chilaca, if not the same thing. Dried one I think is called Pasilla.So it is used as dry pepper. It has alot more flavor when dried, IMO. I grew it last year and I am growing it again. And I intend to air dry them when ripe.

Recent thread on this. Dry and grind then use w/ancho powder and cascabel powder for a more authentic Chile powder.
May also use Guajillo and Chile Dr Arbor.
It's traditional use is in a mole sauce.

I've been growing them for years. My favorite use, dry them, rehydrate (yes, Kevin, I said rehydrate ;-) you have convinced me), blend till smooth, and add to chili... it's wonderful in chili. Or, if you have 20-30 hrs make an authentic mole sauce. ;-)
Pam

Great info. I never dried chile peppers before. I am guessing we can use our food dehydrator or low temps in the oven. I will do a search for more info on the process.
Does mole sauce really take that long??

Pasilla is a staple in moles from Oaxaca and/or other places.

;-) Kathy, look up a traditional recipe... yeah, I exaggerated, but sheesh, the ingredients list can take 2 pages.
Here's one recipe:

http://www.macheesmo.com/2012/04/holy-mole/

a bit less involved:
http://mexicanfood.about.com/od/supersalsas/r/Mole.htm

Chilaca/holy Mole ca be air dried b stringing and hanging. But I suppose dehydrator can be better and faster.

Yeah, I watched a chef (Rick Bayless?) make a "quick" mole. You kept thinking, "Ah, there it is." Then he starts on a whole new component! A true mole might have layers of flavor that can be appreciated only by bloodhounds.

Obviously, I've never made one. But I've had some mediocre ones... Even mediocre ones are good.

Dennis

Quick mole is an oxymoron.

Yep, Dennis, I agree. Considering when someone asks me what a some variety of pepper tastes like my first response, "a pepper." or, an annuum, or a chinense. I'm really jealous of those people that can pick out flavors and give you a list of the flavors you get when eating a certain pepper... I'm not one.
Pam