Mexico | Steak and Potatoes in Pasilla Sauce

CLICK HERE FOR THE RECIPE I USED

My husband and I both enjoy Mexican food so we have eaten at a lot of Mexican restaurants over the years (32 years!) and, as a result, I've tried a lot of different dishes but I'd never seen this one on a menu (the author does address this on the linked site).

Anyway, it seemed like a good meal for a fall day.

It required a bit of prep. I had to buy steaks and then partially freeze them so I could slice them as thinly as the recipe suggested.

The seeds and membranes had to be removed from the dried Pasilla peppers. It wasn't difficult but I somehow managed to get Pasilla seeds all over my kitchen. I needed to chop up an onion, garlic, and some potatoes as well.

The cooking process wasn't difficult. Making the sauce really just involved throwing things in a blender. The recipe says to strain the sauce as you pour it over the steak and potatoes and that is where I ran into difficulty. I tried one strainer but the holes were too small and nothing would go through. So, I grabbed another one and had to smoosh it through with the back of a spoon because the next one up would have let too much through. I made a mess all over the stove and counter doing this.

Was it worth the mess? Mostly. It didn't knock my socks off but it was a good solid meal. Brian ate some and liked it though he thought it needed to be spicier. It's not meant to be a spicy meal but he didn't know that, he hadn't read the recipe and notes.

Will I make it again? I don't know. I might experiment with the sauce and see if I can give it more oomph without making it too spicy for me. I made such a mess though it will be awhile before I try again.