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.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 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 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.
- 3
The 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
- 5
with salt. Once it starts boiling, reduces heat to simmer. Simmer for about 10 minutes or until potatoes have softened.