Bistec en Chile Pasilla Is a Flavor-Packed One-Pot Guisado

Bistec en pasilla served alongside rice, beans, avocado, and tortillas

October 1, 2024

So you're looking for a comforting dish that comes together quickly but tastes like it's been simmering on the stove all day? We've got you.

Bistec en chile pasilla is a one-pot meal packed with rich, smoky flavors, making it perfect for a satisfying weeknight dinner. The mild pasilla chiles bring a deep, earthy warmth without too much heat, while the tomatillos and savory broth create a smooth, tangy sauce. Tender steak and soft potatoes simmer together, absorbing all the delicious flavors in just one skillet. Serve with tortillas and rice to complete the meal (and cover all your carbohydrate needs).

Bistec en Chile Pasilla (Steak in Pasilla Chile Sauce)

Anderson Muñoz

Ingredients

1 lb steak (thinly sliced)
1 garlic clove
1 white onion, sliced
3 tomatillos (or use red tomatoes if preferred)
4 pasilla chiles, deveined and seeded
Salt to taste
1 tbsp vegetable oil
10 small potatoes (cambray preferred), cooked
1 cup beef broth, chicken broth, or water
Corn tortillas

Directions

Heat the vegetable oil in a deep skillet over medium heat. Add the steak and cook until browned on both sides but not overcooked. Remove from the skillet and set aside.
In the same skillet, add more oil and sauté the sliced onion until softened. Then, add the garlic, tomatillos, pasilla chiles, and broth. Cook for about 5 minutes, until the chiles are tender.
Use an immersion blender to blend everything in the skillet until smooth, or transfer to a regular blender to blend, then return to the skillet. Then, pour in 1 cup of liquid.
Add the steak back into the skillet, followed by the cooked potatoes. Simmer until the sauce thickens slightly and the flavors meld together. Adjust seasoning with salt if needed.

6 comments

MASIENDA | June 10, 2025

Hi Michael! Your homemade beef broth will definitely add a ton of flavor. Chuck is a solid choice here since it has enough fat and connective tissue to stay juicy and tender, especially if you’re going for a slow, low cook. Usually this dish uses thinly sliced cuts, so ribeye and NY strip works great too.

MICHAEL SCHERTZ | June 9, 2025

Yum. I’ve got everything I need at home including frozen homemade beef broth which is close to a demi glace in fact so looking fwd to a home run here. Any suggestions on the beef? I’ve got chuck and ribeye and ny strip in my freezer. This sort of looks like a dish that would do well with hand cut chuck and slowwwww cooked?

MARTHA KARINA MENDOZA | April 16, 2025

Me quedo delicioso yo creó quien lo va a probar les encantaría gracias bonita tarde saludos

MASIENDA | October 25, 2024

Hi Leslie! Thanks for your feedback! Just to clarify, we meant to indicate that the steak should be thinly sliced in terms of thickness (about 1/8-1/4 inch), but it can be left in larger pieces for cooking. Hope that helps, and enjoy the recipe!

KARLA GARDNER | October 25, 2024

OMG can’t wait to make this!

LESLIE CAREY | October 25, 2024

This looks delicious, however, could you clarify the instructions for the steak. In the list of ingredients it mentions to slice it. But the photo and instructions lead me to believe that the steak is in larger pieces.
Thanks!