Published: · Updated: by Mely Martínez
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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
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
DIRECTIONS:
- 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.
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.
📖 Recipe
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
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Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes 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
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Rebecca
Can other chili’s be used like guajillo?
Reply
Mely Martínez
See Also5 Minimal Meat RecipesHello Rebecca,
Feel free to spice things up with guajillo peppers alongside the pasilla peppers. It'll add a delicious twist to your dish!
Happy cooking!Reply
Jana Martinez
We love our food spicy and will probably blend in 3 or 4 serrano chiles! I look forward to making this recipe soon!
Reply
Lee
Hi, I have made several of these recipes but my blender is horrible. What blender do you recommend or use yourself?
Thanks.Reply
mmartinez
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/2Hr4P0lReply
Martha
Would love a print friendly version of your recipes. Por favor!
Reply
mmartinez
Hello Martha,
We are working on adding the print option to all the recipes. Thank you for your patience.Reply
Anonymous
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
Tifferella
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
Hello,
Pasilla peppers are very mild, I hope you try the peppers first, before in sauce to check it you like them.
Reply
Tifferella
I tasted the sauce and yes it has a mild flavor.My kids didn't complain. Thanks Mely.
Reply
Tonya
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
Thank you, Tonya!
Kimberly H
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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