Corn Chip Pie with Pasilla Chili and Cilantro Crema

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Corn Chip Pie with Pasilla Chili and Cilantro Crema


Adobo Sauce

  • 12 pasilla peppers, stems and seeds removed
  • 12 ancho peppers, stems and seeds removed
  • 4 garlic cloves
  • 3 tablespoons TABASCO® brand Original Red Sauce
  • 1 tablespoon oregano
  • 1 tablespoon ground cumin
  • 1 tablespoon Kosher salt

Pasilla Chili

  • 1 pound tomatillos
  • 2 cups water
  • 1/4 cup vegetable oil
  • 2 pounds flank steak, cut into 1/4-inch pieces
  • 2 white onions, roughly chopped
  • 4 garlic cloves, minced
  • 1 1/2 tablespoons Kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon ground cumin
  • 1 1/2 cups Adobo Sauce

Cilantro Crema

  • 6 individual-size bags of corn chips
  • 6 tablespoons queso fresco


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

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