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© 2017 by ChefMartin.net
Professional Culinary Entertainment Services (PCES)
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Steak in Pasilla Pepper Sauce

 

Serves 6

 

The Pasilla pepper is one of the most used dry peppers in the Mexican kitchens.

The mild deep smoky taste of this pepper makes it perfect to create many delicious dishes, from table sauces to main meals.

 

Ingredients:

5 dried Pasilla peppers 

2 cups of beef broth

2 large tomatoes

1-2 garlic cloves 

½ of a large onion

4 tablespoons of vegetable oil

6 large beef steaks thing sliced

2 large potatoes

Salt and pepper to taste

 

 

Directions:

Open the peppers with a knife and pull the stem out trying to pull out as much of the pepper veins and seeds, rinse the skins out under running water and place the skins in a medium pot with half of the beef broth to boil, immediately after boiling get it off the stove and set to the side to cool and rest for 15 minutes.

 

In a skillet, place the tomatoes, garlic and the half of the onion to roast, making sure that all the sides are charred, obviously the garlic will be done first so pull it out once it looks nice and roasted and make sure it doesn’t burn.

In a blender place the peppers with the broth liquid and add the roasted tomatoes, garlic and onion, blend until you get a smooth sauce, if it’s to think add more beef broth and set to the side.

 

In a large pan place the oil and bring it to a medium heat, once hot add the meat to cook for about 5-7 minutes. Pour sauce from the blender into the meat that is cooking, if you prefer a smoother sauce you can strain it before adding it to the meat. Cook for 15 minutes until the meat is tender adding beef broth as needed to keep a nice smooth sauce.  While the meat is cooking with the sauce, cut your potatoes in chunks and boil in water with a little salt and draining them after done, these potatoes will be added to the end once the meet is cooked just to incorporate them into the sauce with the meat. You can use other type of vegetables such as Zucchini, Chayote or even cabbage.

Serve with white rice, beans and fresh warm tortillas

 

If you have left over sauce, even a small portion, do not discard! 

Refrigerate for later use; it will help to give life and flavor to scrambled eggs or fried rice, a grilled chicken breast or refried beans. You can also take the opportunity to make extra to create a paste with Pasilla chili sauce.

Enjoy the flavors of Mexico!

Buen Probecho!

 

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