Classic Mexican Steak & Potato Stew
After a long day, there’s nothing more comforting than a warm filling meal. The combination of steak and potatoes is used in so many forms, but the most satisfying is a stew with lots of flavor and little ingredients. While the steps to prepare this dish might take a little longer than usual, trust us when we say that it was definitely worth the wait. This recipe has been passed down from generation to generation and now to anyone with a love for Mexican food.
In this episode, we chose to make Bisteces en Chile Pasilla, a savory dish that consists of steak and potatoes mixed in Chile Pasilla sauce. We also made sure to add as much flavor using simple ingredients like clove, all spice, cumin, and oregano. But what really made this cuisine stand out was the Pasilla salsa. Our very eager taste-testers (aka our coworkers) couldn’t get enough of it. Found below all the steps and ingredients used for this recipe:
Mexican Steak & Potato Stew
mexican food and recipes
3 green tomatoes
1 garlic cloves or 1 tsp of minced garlic
3 pasilla chiles
½ lb steak cut in pieces
2 big potatoes
¼ tsp black pepper
¼ tsp of allspice
¼ tsp Cumin
½ tsp oregano
Salt to taste
Get your ¼ piece of onion and chop your potatoes (set potatoes aside).
On a small pot, boil your deveined and deseeded chiles along with the green tomatoes and the piece of onion for about 10 minutes or until the tomatoes turn an olive color (if you’re using garlic cloves add those too, if not add the minced garlic after).
Meanwhile, cook your potatoes with a little bit of olive oil. Set aside.
Once your salsa ingredients are ready, add the minced garlic and blend everything together. Set aside.
Heat a large pan on medium to high heat and cook your meat.
Add all your spices to season (oregano, cumin, clove, allspice and pepper).
When your meat is done, add the sauce and then your potatoes.
Add salt to taste.
Serve with some rice on the side and enjoy!