Beef Steak in Pasilla Chile Sauce
Beef steak in a dark smoky pasilla chile sauce
About this recipe
Beef steak browned and coated in a dark, smoky pasilla chile sauce. A simple yet deeply flavoured stew from central Mexican cooking.
History & Origin
Pasilla chile, 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 US supermarkets
Nutritional information per serving
450
Calories
35g
Protein
10g
Carbohydrates
30g
Fat
3g
Fiber
600mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Toast the pasilla chiles carefully on a dry griddle on both sides without burning them. Soak in hot water for 15 minutes.
- 2
Blend the chiles 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 skillet 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.
Have you tried this recipe?
Tell us how it turned out. Your feedback helps other cooks.
Leave a reviewRate this recipe
Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
Read moreRelated Recipes
Chicken in Guajillo Chile Adobo
Chicken marinated and braised in a guajillo chile adobo with garlic and spices.
Tilapia in Guajillo Chile Sauce
Tilapia in red guajillo chile sauce with nopales, a simple and nutritious national Mexican dish.
Chiles in Walnut Sauce
Poblano chiles stuffed with fruited ground beef, draped in walnut cream sauce.
Ropa Vieja
Shredded beef in a tomato and chile sauce.