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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.
Course Basic Recipes
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 312kcal


  • 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


  • 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