Gabriela Morales

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Steak in Chile Sauce Pasilla with Potatoes

20 mins
15 mins
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This recipe is ideal to incorporate it into your weekly menu since it is economical and very easy to make, and in just 3 steps you will have a rich and juicy steak in pasilla chile sauce with potatoes. Serve it with freshly made beans and corn tortillas.
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4 portions
  • 3 tablespoons vegetal oil
  • 1/2 onions
  • 2 cloves garlic
  • 6 pasilla chili peppers, without seeds
  • 2 tomatoes
  • 1/2 cups chicken soup
  • 600 grams beef steak
  • 15 cambray potatoes, cooked and halved
  • 1 teaspoon salt
  • 1/2 teaspoons black pepper
  • to taste bean, to serve
  • to taste corn tortilla, to serve


For the sauce, in a deep pan heat two tablespoons of oil and fry the onion, garlic and pasilla chili for 5 minutes. Add the tomato and chicken broth and cook until cut in half. Cool slightly
Blend the previous preparation until a smooth sauce is obtained. Stretch if necessary.
In the same pan, seal them with the rest of the oil over medium heat. Add the sauce and the potatoes, once it is boiled, cover and cook until the sauce thickens and the flavors are integrated, season.
Serve hot and serve with beans and tortillas.


Serve on a plate and accompany with beans and tortillas.


Cover your pan when you cook the steaks so that they remain juicy and soft.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (29)
Georgina Lopez Rivero
20/08/2020 10:35:13
Muy rico
Jose Antonio Galvan Luna
20/08/2020 06:45:10
Sabroso y Economico 1000 Gracias
Bethy Pacheco
19/08/2020 22:43:53
Yo cambié el bistec por cecina y quedo delicioso!!!
María Olga Alcalá Román
19/08/2020 19:20:07
Se ve deliciosa? Mañana la voy a preparar sdq.! Saludos
Mario Rodríguez
19/08/2020 17:52:11
Excelente muy deliciosa
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