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You are here: Home » Salsas

Steak and potatoes in Pasilla Sauce

Published: Feb 25, 2016 · Updated: Jun 20, 2019 by Mely Martínez

JUMP TO RECIPE

Steak and 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.

Steak and Potatoes Recipe

Steak and potatoes in Pasilla Sauce | Mexican Recipes


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.

How to make Steak and potatoes

JUMP TO FULL INSTRUCTIONS

Steak and potatoes in Pasilla Sauce | Authentic Mexican Food Recipes

DIRECTIONS:

Steak and potatoes in Pasilla Sauce | Instructions step by step
  • 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. (Please check the ingredients list below)
  • While the peppers and tomatoes are cooking, heat vegetable oil in a large frying pan over 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.
  • The place already cooked tomatoes and peppers in your blender and add the chopped onion and garlic, plus 1 ¼ cup of the cooking water. Process until you have a very smooth sauce.
  • Pour sauce unto the frying pan with the steak and potatoes, using a strainer.  Season with salt. Once it starts boiling, reduces heat to simmer. Simmer for about 10 minutes or until potatoes have softened.
Steak and potatoes in Pasilla Sauce | Instructions step by step, quick and easy


Serve with rice or beans and warm corn tortillas.

Buen Provecho!

Mely,

Other recipes using Pasilla peppers: Salsa borracha, Mole de Olla, Mole Poblano & Tortilla Soup. 

Steak and potatoes in pasilla sauce

Mely Martínez
Steak and 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.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Basic Recipes
Cuisine Mexican
Servings 6
Calories 312 kcal

Ingredients
  

  • 5 pasilla peppers cleaned and deveined.
  • 2 small roma tomatoes
  • 2 tablespoons vegetable oil
  • 2 Pounds sirloin steaks about ⅓ 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

Instructions
 

  • 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.
  • While the peppers and tomatoes are cooking, heat vegetable oil in a large frying pan over 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.
  • The place already cooked tomatoes and peppers in your blender and add the chopped onion and garlic, plus 1 ¼ cup of the cooking water. Process until you have a very smooth sauce.
  • Pour sauce unto the frying pan with the steak and potatoes, using a strainer. Season
  • with salt. Once it starts boiling, reduces heat to simmer. Simmer for about 10 minutes or until potatoes have softened.

Serve with rice or beans and warm corn tortillas.

    Nutrition

    Serving: 1cupCalories: 312kcalCarbohydrates: 13gProtein: 35gFat: 12gSaturated Fat: 6gCholesterol: 92mgSodium: 99mgPotassium: 995mgFiber: 3gVitamin A: 2260IUVitamin C: 12mgCalcium: 73mgIron: 5.4mg
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    Reader Interactions

    Comments

    1. Jana Martinez

      February 20, 2022 at 8:29 pm

      We love our food spicy and will probably blend in 3 or 4 serrano chiles! I look forward to making this recipe soon!

      Reply
    2. Lee

      February 18, 2018 at 8:57 pm

      Hi, I have made several of these recipes but my blender is horrible. What blender do you recommend or use yourself?
      Thanks.

      Reply
      • mmartinez

        February 19, 2018 at 2:15 pm

        Hello Lee,
        I use a Vitamix, like this one:http://amzn.to/2BGRDnk
        Before the Vitamix, I used to have a Waring blender, those are great too!http://amzn.to/2Hr4P0l

        Reply
    3. Martha

      November 26, 2017 at 10:23 pm

      Would love a print friendly version of your recipes. Por favor!

      Reply
      • mmartinez

        November 27, 2017 at 2:13 pm

        Hello Martha,
        We are working on adding the print option to all the recipes. Thank you for your patience.

        Reply
    4. Anonymous

      May 04, 2016 at 12:16 am

      OMG yum! My fiancé is Mexican and I am Caucasian. My finances mom is the best cook ever! She speaks little English so when I ask her to translate a recipe it's sometimes hard to understand. She makes a dish similar to this and I am so happy I found this recipe! Thank you

      Reply
    5. Tifferella

      March 09, 2016 at 3:24 pm

      Can I serve this to children? I never had anything with pasilla peppers, so I'm not sure if it will be too spicy.

      Reply
      • mmartinez

        March 09, 2016 at 6:57 pm

        Hello,

        Pasilla peppers are very mild, I hope you try the peppers first, before in sauce to check it you like them.

        Reply
      • Tifferella

        March 14, 2016 at 11:12 pm

        I tasted the sauce and yes it has a mild flavor.My kids didn't complain. Thanks Mely.

        Reply
      • Tonya

        September 27, 2017 at 3:32 pm

        Hi Tifferella. I know this may come years later :/ however I made this about a week or so ago. I have a 9 year old and a 1 year old so I understand the concern about it being spicy. Rest assured it's not spicy, you get the flavor of the Chile, but it's not spicy at all. If it helps any my fiance said it reminds him of a beef stew, obviously with a slight different taste with the pasilla peppers. Hope you give it a try and your family enjoys it. It'll now be in my rotation for dinner.

        Reply
        • mmartinez

          September 27, 2017 at 4:27 pm

          Thank you, Tonya!

    6. Kimberly H

      February 26, 2016 at 12:31 am

      Yum.. I bet that is fantastic! I've got some pasilla peppers.. I'll have to try it sooN! Thanks!

      Reply

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    ABOUT ME

    Mexico in my kitchen | Mely Martinez

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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