Steak with potatoes in Pasilla pepper sauce is a comforting and easy-to-make stew, very few ingredients are required to create this home-style meal. This is not a dish that you’ll usually find in a regular restaurant in Mexico, perhaps only in the small family-style eateries called “fondas”, whose menus are made for those looking to eat a meal that feels homey to them, instead of eating at chain restaurants. This dish is more popular in the central states of Mexico.
I heard about this recipe a long time ago while living in the city of Puebla. That was back in the 80’s, when you would listen to the radio while doing your daily chores around the house, and there were no TV shows about food yet. I hope you try this recipe; the Pasilla peppers have a very unique and mild flavor.
- 5 pasilla peppers, cleaned and deveined.
- 2 small roma tomatoes
- 2 tablespoons vegetable oil
- 2 Pounds sirloin steaks (about 1/3 inch thick)
- 2 medium size potatoes, peeled and cut into cubes (about 10 oz)
- 2 garlic cloves, chopped
- ¼ white medium onion, chopped
- Salt and pepper to taste
1. Place pasilla peppers and tomatoes in a saucepan and cover with 4 cups of water. Cook over medium high heat for about 15 to 18 minutes until they are cooked and the peppers have softened.
2. While the peppers and tomatoes are cooking, heat vegetable oil in a large frying pan at medium heat. Season steaks with salt and pepper, and add to frying pan once the oil is hot. Cook for about 6-8 minutes. Then add the potato cubes and stir. Keep cooking.
3. Place already cooked tomatoes and peppers in your blender and add the chopped onion and garlic, plus 1 1/4 cup of the cooking water. Process until you have a very smooth sauce.
4. Pour sauce unto the frying pan with the steak and potatoes, using a strainer. Season with salt. Once it start boiling, reduce heat to simmer. Simmer for about 10 minutes or until potatoes have softened.
Serve with rice or beans and warm corn tortillas.