Beef Steak in 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.

1. 1

   Toast the pasilla chiles carefully on a dry griddle on both sides without burning them. Soak in hot water for 15 minutes.

2. 2

   Blend the chiles with roasted tomato, garlic, onion and salt. Add a little soaking water for a thick sauce. Strain.

3. 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. 4

   Remove the steaks. In the same pan, fry the pasilla sauce over medium-high heat for 5 minutes until darkened.

5. 5

   Return the steaks to the sauce, cover and cook over low heat for 10 minutes. Serve with white rice and tortillas.