Beef Steak in Pasilla Chile Sauce.
This recipe is ideal to incorporate into your weekly menu since it is economical and very easy to make. In just three steps you will have a rich and juicy steak in Pasilla Chile sauce with potatoes.
Serve it with freshly made pinto beans, Spanish rice, and corn tortillas.
3 tablespoons vegetable oil
1/2 medium to large size onion
2 cloves garlic
8 Pasilla chilies, without seeds *Note1
1/2 cup chicken broth
2 lbs. thinly sliced beef sirloin steaks
15 baby red gold potatoes, cooked and halved
1 teaspoon salt
1/2 teaspoon pepper
For the sauce; in a deep pan heat two tablespoons of oil and fry the onion, garlic, and Pasilla chili for 5 minutes.
Add the tomato and chicken broth and cook to reduce the liquid to half. Cool slightly and blend the previous preparation with the tomato liquid until a smooth sauce is obtained.
In the same pan where you cooked the tomatoes, add the rest of the oil over medium heat.
Sear the steaks and seal them, some natural meat juices will be released during cooking so just cook to tender. Add the sauce and the potatoes, once it is boiled, cover and cook until the sauce thickens and the flavors are integrated, season to taste.
The Pasilla pepper is a pliable sun-dried pepper that has to be cleaned before use. This is done by slicing the pepper in half (length wise), removing the veins and seeds. It is highly recommended to use plastic gloves to avoid burning of the hands or skin. Do not touch your eyes until after a proper hand wash.
Enjoy the flavors of Mexico
Chef Martin Lopez.