PLAYA VISTA TODAY
Lifestyle magazine for LA's Westside
Lifestyle magazine for LA's Westside
The Ultimate Experience of Living in Playa Vista
Food and Wine
This week in
Food & Wine:
What's in
your
Fridge?
Fresh and easy
recipes for your
home.
Food & Wine:
What's in
your
Fridge?
Fresh and easy
recipes for your
home.
by Joanna Barajas
Steak con Green Chile (Pasilla)
Ok, this recipe might take a little more work than usual but it is well-worth it. If you want some real Mexican food, look here, only the brave can handle this spicy dish. One of my mom’s favorite because the roasted chiles can also go amazingly well with breakfast eggs in the next morning. You can also roast and peel the chiles ahead of time and save them for tacos, salsa, or quesadillas. Mmm. Oh yea, you might want to add sour cream too.
Ingredients
4-5 Pasilla chiles
1-1 ½ lbs thin ½-inch cut steak (sirloin works best)
1 tablespoon vegetable oil
1-2 teaspoons garlic powder
Salt to taste
1. Roast the chiles on an open flame until the skin is mostly black, but be careful not to roast them too long otherwise they will loose their heat. I usually roast the chiles over a stovetop burner, turning them after one side is partially blackened.
2. Have a plastic bag or airtight container ready to put the roasted chiles in, directly from the fire.
3. Let the chiles sit in the bag or container for at least 10 minutes, but longer if you can so that they can “sweat” and you can peel the skins easily.
4. Peel the skins of the chiles removing one chile at a time and then resealing the bag or container to retain the heat. If the chile is hot to touch, wait or peel it under cool water. BE CAREFUL! DO NOT TOUCH YOUR EYES! If the seeds and the veins (strings) of the chile are hot, touching them and then touching your lips, eyes, or any other body part will cause a burning sensation. Nobody can know the intensity of the chile so play it safe and don’t start touching everything. Wearing gloves seems to be the safest but I have personally never tried it because it is easier to peel the skins with your bare hands and sometimes I like the burning sensation ha.
5. Slice the chilles. This is where you really need to be careful not to touch anything else because you are cutting the chiles if they are not already busted open. Remove the stem and most of the seeds and cut the chiles into thin strips, about 1 ½ inches wide and 2 inches long.
6. Then cut the steak to the same size as the sliced chiles. Season the steak with some Garlic salt, or regular salt and garlic powder to taste, or about 1-2 teaspoons.
7. Put about 1 Tablespoon vegetable oil in a large frying pan and the fire on high heat. When the pan is hot add the steak. Cook until most redness is gone, then add the chiles and cook for just a few minutes more. Turn off the heat while the steak is still busting with juices and remove from the heat to prevent overcooking the steak. Dinner is served.
Joanna is currently studying cooking at Le Cordon Bleu in Paris.
Playa Vista's Farmer's Market is on Saturdays 9a.m.-2p.m.
Copyright . Playa Vista Today. All rights reserved.
