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Steak and potatoes in pasilla sauce
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 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
- 2 garlic cloves chopped
- ¼ white medium onion chopped
- Salt and pepper to taste
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.
Serving: 1cup | Calories: 312kcal | Carbohydrates: 13g | Protein: 35g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 92mg | Sodium: 99mg | Potassium: 995mg | Fiber: 3g | Vitamin A: 2260IU | Vitamin C: 12mg | Calcium: 73mg | Iron: 5.4mg