Taste of Texas Chili Frito Pie

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
16

Taste of Texas Restaurant
Houston

Taste of Texas Restaurant in Houston offers a new take on the walking taco to create a classic. Corn chips form the base of this pie that’s topped with the restaurant’s signature Texas beef chili. Avocado crema and candied jalapenos add color and textural contrast. The pie is a customer favorite, served regularly at the restaurant’s beer dinners and anniversary parties.

Ingredients

Chili

6 lb. boneless beef chuck roast
2 tbsp. coarse salt, divided
1 1/2 tsp. ground black pepper
8 cups beef broth, divided
2 cups chopped sweet onion, divided
1 cup chopped carrots
1 cup chopped celery
9 dried ancho chilies
7 dried guajillo chilies
12 dried chilies de arbol
2 tbsp. finely minced fresh garlic
1/4 cup vegetable oil
2 tbsp. tomato paste
2 to 3 chipotle peppers in adobo
1 bottle (12 oz.) amber beer
2 tsp. ground cumin
2 tbsp. masa harina

Avocado crema
1 tub (8 oz.) creme fraiche
1 small avocado, peeled, pitted and sliced
Juice of 1/2 small lime

Assembly
1 bag (10.25 oz.) corn chips
1 cup shredded aged white cheddar cheese
Avocado Crema
1 small jar candied jalapenos
1 lime, cut into wedges
Fresh cilantro sprigs, for garnish
 

Steps

1. Preheat oven to 300 F. Rub chuck roast with 1 tablespoon salt and 1 1/2 teaspoons black pepper. Place in large Dutch oven with 4 cups beef broth, 1 cup onion, carrots and celery. Bake for 2 1/2 to 3 hours, until roast is very tender and falls apart when pierced with fork.
2. Remove roast from Dutch oven and allow to cool slightly on plate. When roast is cool enough to handle, shred meat with two forks, discarding any connective tissue or excess fat. Set aside.
3. Place all dried chilies on baking sheet and toast in 300 F oven until fragrant, about 10 minutes. In food processor, grind all chilies to powder.
4. In clean Dutch oven over high heat, sweat remaining 1 cup onion and garlic with vegetable oil until translucent. Add tomato paste and cook 1 to 2 minutes. Add remaining 4 cups beef broth, ground chilies, chipotle peppers and adobo, beer, remaining 1 tablespoon salt, cumin and shredded beef. Bring to simmer and cover. Cook over low heat for 1 hour to allow flavors to develop. Remove cover, add masa harina and simmer for an additional 30 minutes.
5. For avocado crema: In food processor, combine all ingredients and puree until smooth.
6. To assemble: Pile corn chips in large pie tin or ovenproof serving bowl. Scoop hot chili over chips, making sure to generously cover all areas. Top with cheese, dollops of avocado crema, and a few candied jalapenos. Place lime wedges around perimeter and garnish with sprigs of fresh cilantro.

More From FoodService Director

Industry News & Opinion

The Louisiana Senate is asking the state’s Education Department to create a task force to ensure every student gets a meal at school, KLFY reports.

The task force resolution was OKed after a bill that sought to end lunch shaming failed to pass the Senate Education Committee last month. State lawmakers say the bill, which was backed by the Louisiana House, failed to pass due to worries about districts losing money.

Members of the community, however, are upset that the resolution does not fully ban lunch shaming. A reporter at KLFY created a Facebook poll asking local...

Industry News & Opinion

An agreement between Northwestern University’s new foodservice vendor and the union that represents many of the school’s service workers has put to rest some staff concerns over its upcoming vendor switch, reports The Daily Northwestern .

Unite Here Local 1 said that it met with representatives of Compass Group North America, which assumes control of the Evanston, Ill., school’s foodservice this fall, and reached a deal to ensure that staff who previously worked under Sodexo and Aramark would have job security with Compass. In addition, the agreement continues many benefits that...

Ideas and Innovation
scratch card

Two days a week, we do scratch card purchases of $6 or more to get a free item on the next visit. Patients and staff look forward to the Monday and Friday scratch card days. It increases sales on slow days as well as guest satisfaction.

Ideas and Innovation
ramen noodles

The Arkansas Heart Hospital in Little Rock has unveiled a new, full-time food truck called Food from the Heart. It’s the first hospital-owned and operated food truck in the nation, according to KATV .

The truck, which will offer a limited menu that includes Chef Coby Smith ’s popular ramen, served its first meal on May 2 and will roll out service throughout the area beginning next month, the report said.

In addition, it will have pop-up locations, allowing the hospital to extend its reach to communities outside metro Little Rock. The truck can also be used in emergency...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code