This recipe brings back memories of family gatherings and traditional Mexican flavors. Whether you choose beef, lamb, chicken, or pork, the combination of tender meat and rich pasilla chile sauce creates a comforting and flavorful dish. Serve it with warm tortillas, rice, or refried beans for a complete meal.
Ingredients
For the Meat
beef cut into chunks (or lamb, chicken, or pork)1/2lb
Water
onion1
Salt
epazote1sprig
For the Sauce
small onion1
garlic2clove- epazote1sprig
pasilla chiles cleaned of stems and seeds3
cinnamon stick1- allspice berries4
cloves4
lard (or corn oil)1tbsp- toasted tortilla1
sesame seeds3tbsp- medium tomatoes2
Nutrition (per serving)
Calories
175.6kcal (8.78%)
Protein
10.1g (20.14%)
Carbs
2.4g (0.87%)
Sugars
0.2g (0.4%)
Healthy Fat
8.6g
Unhealthy Fat
5.1g
% Daily Value based on a 2000 calorie diet
How to make Mexican Meat in Pasilla Chile Sauce
Cook the Meat
- Step 1
Place the meat of your choice in a pot with water, onion, salt, and a sprig of epazote. Bring to a boil.
- Step 2
As the water begins to boil, skim off the dark foam that forms on the surface. Alternatively, strain the broth through a fine sieve to remove impurities. Set the broth aside for later use.
Prepare the Sauce
- Step 1
Boil the pasilla chiles and tomatoes together until softened.
- Step 2
Blend the boiled chiles and tomatoes with the small onion, garlic, epazote, cinnamon stick, allspice, cloves, toasted tortilla, and sesame seeds. Do not add the fat yet.
Cook the Sauce
- Step 1
Heat the lard (or oil) in a pan. Add a small piece of tortilla to the fat and let it burn slightly. Turn off the heat and let the fat cool slightly.
- Step 2
Without straining, pour the blended sauce into the pan with the fat. Add a bit of the reserved broth or water to thin the sauce to your desired consistency. Season with bouillon powder or salt to taste. Bring the sauce to a gentle boil.
Combine Meat and Sauce
- Step 1
Add the cooked meat to the sauce, or pour the sauce into the pot where the meat was fried (if you browned the meat in lard earlier). Cover the pot and cook over low heat until the meat is tender and fully infused with the sauce.
Cooking Times
- Step 1
If using a pressure cooker: Beef or lamb: 20–30 minutes, Chicken: 15 minutes, Pork: 20 minutes.
- Step 2
If desired, you can add potatoes to the dish during the cooking process.
Serve
- Step 1
Serve hot with warm tortillas, rice, or refried beans on the side.
Nutrition (per serving)
Nutrition (per serving)
Calories
175.6kcal (8.78%)
Protein
10.1g (20.14%)
Carbs
2.4g (0.87%)
Sugars
0.2g (0.4%)
Healthy Fat
8.6g
Unhealthy Fat
5.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
To enhance the flavor, toast the sesame seeds before blending them into the sauce.
If you prefer a smoother sauce, strain it after blending.
For a spicier version, add a few dried arbol chiles to the sauce.
FAQS
Can I use a different type of chile?
Yes, you can substitute pasilla chiles with ancho chiles for a slightly different flavor profile.
What can I use instead of epazote?
If epazote is unavailable, you can use cilantro or omit it altogether, though the flavor will differ slightly.
Can I make this dish vegetarian?
Yes, you can replace the meat with hearty vegetables like potatoes, zucchini, or mushrooms and use vegetable broth instead of meat broth.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
Can I freeze this dish?
Yes, you can freeze the cooked meat and sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
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