Steak and Potatoes in Pasilla Sauce
This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.
Yields 6 Servings
Ingredients
- 5 pasilla peppers, cleaned and deveined.
- 2 small roma tomatoes
- 2 tablespoons vegetable oil
- 2 Pounds sirloin steaks (about 1/3 inch thick)
- 2 medium size potatoes, peeled and cut into cubes (about 10 oz)
- 2 garlic cloves, chopped
- ¼ white medium onion, chopped
- Salt and pepper to taste
Instructions
- Place pasilla peppers and tomatoes in a saucepan and cover with 4 cups of water. Cook over medium high heat for about 15 to 18 minutes until they are cooked and the peppers have softened.
- While the peppers and tomatoes are cooking, heat vegetable oil in a large frying pan at medium heat. Season steaks with salt and pepper, and add to frying pan once the oil is hot. Cook for about 6-8 minutes. Then add the potato cubes and stir. Keep cooking.
- Place already cooked tomatoes and peppers in your blender and add the chopped onion and garlic, plus 1 1/4 cup of the cooking water. Process until you have a very smooth sauce.
- Pour sauce unto the frying pan with the steak and potatoes, using a strainer. Season with salt. Once it start boiling, reduce heat to simmer. Simmer for about 10 minutes or until potatoes have softened.