Beef Steak in Pasilla Chilli Sauce
Beef steak in a dark smoky pasilla chilli sauce
About this recipe
Beef steak browned and coated in a dark, smoky pasilla chilli sauce. A simple yet deeply flavoured stew from central Mexican cooking.
History & Origin
Pasilla chilli, with its smoky and slightly fruity flavour, is one of the great stars of central Mexican cooking. This dark sauce transforms a simple steak into a dish of great character.
Estimated cost
£11.50
Total cost
£2.88
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
450
Calories
35g
Protein
10g
Carbohydrates
30g
Fat
3g
Fibre
600mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Toast the pasilla chillies carefully on a dry griddle on both sides without burning them. Soak in hot water for 15 minutes.
- 2
Blend the chillies with roasted tomato, garlic, onion and salt. Add a little soaking water for a thick sauce. Strain.
- 3
Season the steaks with salt and pepper. Heat oil in a frying pan and brown for 2-3 minutes per side over high heat.
- 4
Remove the steaks. In the same pan, fry the pasilla sauce over medium-high heat for 5 minutes until darkened.
- 5
Return the steaks to the sauce, cover and cook over low heat for 10 minutes. Serve with white rice and tortillas.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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