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

Rated 4.5 stars by 4 users

Author

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.

All Comments

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.

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?

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

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!

OMG can’t wait to make this!

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

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

Bistec en Chile Pasilla (Steak in Pasilla Chile Sauce)

Author

Ingredients

Directions

All Comments

Leave a Comment

Read More

A Guide to Masa Harina

How to Get Your Tortillas to Puff Every Time

Alexa Soto's Mole with Mushrooms

Your cart

Cart empty.