This flavorful steak in chile pasilla sauce is an authentic Mexican recipe that is easy to prepare and doesn't take much time. Chile pasilla, a dried chili pepper frequently used in Mexican cuisine, imparts a delicious flavor to the dish. Serve it with cooked potatoes, zucchini, or white rice for a complete meal. Surprise your family with this delightful dish!
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Remove the stems from the chile pasilla peppers and cut them open lengthwise. Remove the seeds and the white veins.
Place the chile pasilla peppers in a bowl and pour the hot beef broth over them. Let them soak for about 30 minutes.
In a non-stick skillet, sauté the chopped tomatoes, minced garlic, and thinly sliced onion rings. Once all the ingredients are lightly browned, remove them from the skillet.
In a blender, combine the soaked chile pasilla peppers and the broth, along with the sautéed tomato, garlic, and onion mixture. Blend until you achieve a smooth sauce.
In a large skillet, heat the pork lard and cook the beef steaks briefly on both sides. Avoid overcooking them.
Strain the prepared sauce and pour it over the steaks. Season with salt to taste. Cook over medium heat for 15 minutes.
Add the cooked potatoes and zucchini to the skillet with the meat and cook for an additional 5 minutes.
For a spicier sauce, leave some seeds in the chile pasilla peppers.
You can substitute pork lard with vegetable oil if preferred.
Serve the dish with warm tortillas for an authentic Mexican experience.
Can I use a different type of chili pepper?
Yes, you can substitute chile pasilla with other dried chili peppers like ancho or guajillo, but the flavor profile will vary.
What can I use instead of pork lard?
You can use vegetable oil or butter as a substitute for pork lard.
How do I know when the steaks are cooked properly?
Cook the steaks briefly on both sides until they are browned but still tender. Avoid overcooking to keep them juicy.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 2 days.
What side dishes pair well with this recipe?
Cooked potatoes, zucchini, white rice, or warm tortillas are excellent side dishes for this meal.
