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Corn Chip Pie with Pasilla Chili and Cilantro Crema

Created by Chef Johnny Hernandez
Recipe uses Green Jalapeño Sauce
Recipe uses Green Jalapeño Sauce, Original Red Sauce
Green Jalapeño Sauce, Original Red Sauce
Makes 6 servings.
Corn Chip Pie with Pasilla Chili and Cilantro Crema
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
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
2 cups sour cream
2 tablespoons cilantro, chopped
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.

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You will need:

Green Jalapeño Sauce

Mild jalapeño flavor. Pairs well with dips and Mexican cuisine.

Green Jalapeño Sauce

You will need:

Original Red Sauce

Our most versatile sauce. Enliven the flavor of any meal.

Original Red Sauce