Prepare Adobo Sauce: Preheat oven to 350°F.
Remove stems and seeds from pasilla and ancho peppers and place on a sheet pan. Cook in oven for 2 minutes and then transfer peppers into a deep oven-safe container. Submerge with hot water until peppers have softened.
Once softened, transfer peppers into a blender, reserving water. Add garlic, TABASCO® Original Red Sauce, oregano, cumin and salt to blender and cover 3/4 of the ingredients with water used to steep peppers; puree until smooth. Reserve until ready to assemble Pasilla Chili.
Prepare Pasilla Chili: Place tomatillos in a large pot, cover with water, and place over medium heat on the stove, cooking until they are fork tender. Remove tomatillos, allow to cool; puree in a blender until smooth; set aside.
In a large pan, heat oil over medium heat and add flank steak, chopped onions, minced garlic, salt, black pepper, and cumin; cook until flank steak is browned on both sides. Add adobo sauce; bring to a simmer. Then add in tomatillo puree and stir until all ingredients are mixed together thoroughly. Allow chili to simmer until slightly thickened (approximately 20-25 minutes) and adjust seasoning with salt if necessary.
Prepare Cilantro Crema: Place all ingredients into a blender; puree until smooth and reserve until ready to assemble Corn Chip Pies.
To serve, cut along the side of each corn chip bag and add 1/2 cup Pasilla Chili on top of chips; sprinkle with 1 tablespoon queso fresco, and drizzle Cilantro Crema on top. Serve immediately.
Makes 6 servings.
Created by Chef Johnny Hernandez