Notes: •Like I mentioned above this type of chile is hard to find outside Oaxaca. You can substitute it with dried chipotle chiles. They're also smoked but pack a higher amount of heat. •To thicken the sauce you might use flour instead of the ground pumpkin seeds. I personally love the taste they add to sauces.
2 pasilla oaxaqueno chiles
4 roma tomatoes
2 garlic cloves
2-3 cups chicken broth
3 oz dark chocolate
3 TBSP ground pepita (ground pumpkin seeds)
½ onion, sliced
1 lb steak tips
2 medium zucchinis, sliced
•salt and pepper to taste
Cut open and seed the dried chiles. Place them in boiling water (aprox 1 cup) for about 1 minute to rehydrate.
Blend chiles with tomatoes, garlic and 1 cup of broth.
Using a strain, pour into a medium size sauce pot. Add the rest of the broth and bring to a boil.
Add cloves and ground pepita (this is to thicken the sauce) and stir.
Add chocolate and stir until it dissolves. Add salt to taste.
Reduce heat to low and cover. Simmer for about 20 minutes.
In a large cast iron skillet sautee onions over olive oil.
Add steak tips and season to taste.
When the steak tips are half way done (they look pinkish at this point) add the zucchini and let it cook for about 6 to 7 minutes.
Serve the steak tips over a base of sauce. Mexican rice goes perfectly with this dish.
Recipe by What's Cooking, Mexico? at http://whatscookingmexico.com/2011/10/21/oaxacan-pasilla-mole/