Ingredient
- 4 pasilla chili peppers deveined and soaked
- 1 1/2 kg of beef steaks
- 1 1/2 liters of chicken broth 1/2 onion
- 4 potatoes cooked, peeled and diced
- Salt and pepper to taste
- Vegetable oil
Preparation
- Blend the chiles with half the broth and the onion, strain and fry this sauce in a saucepan with oil.
- When it boils, add the rest of the broth and the potatoes; cook over medium heat until it boils again.
- Meanwhile, season the steaks with salt and pepper and fry them in a frying pan with oil; when they are cooked, add them to the sauce, correct the seasoning and cook 3 more minutes; remove and serve.