Since our first opening in 1989, Abuelo’s has consistently been on the leading edge of Mexican cuisine, combining menu creativity, outstanding food and beverage quality, colorful plate presentations and superior service in an impressive Mexican courtyard-themed atmosphere. Every dish is made to order from scratch using only the freshest premium ingredients.
Abuelo’s has received numerous national accolades as the top-ranked Mexican food restaurant, one of America’s top chains, and for offering great meals for less than $20.
A roasted Poblano pepper filled with blended cheeses and wrapped with a tender strip of wood grilled steak and topped with a red chile sauce and paired with a shredded beef enchilada.
STEAK WRAPPED CHILE RELLENO
Abuelo's Copycat Recipe
8 large green chiles (New Mexico green chiles, Anahaims, or Poblanos)
1 tablespoon vegetable oil
1/4 onion, minced
1 clove garlic, minced
1 lb. shredded Mexican cheese
1 tablespoon fresh lime juice
1 can of your favorite Mexican tomato based sauce
Preheat oven to 400. If you like, roast chiles to blister (and remove) skin. You can do this by charring them over a gas burner, turning them with tongs as necessary, or by placing the chiles on a baking sheet and placing under a very hot broiler until blistered on one side, turning, and blistering on the other side. Once charred, either wrap chiles in foil or place in a large bowl and cover and let sit and steam for about 15 minutes. The skins of the chiles should now slip off easily.
Whether you've roasted the chiles or not, cut a slit in each chile starting at the stem end and going about half-way down the chile. Remove as many seeds as you can from each chile and set aside. Heat a frying pan over high heat. Add oil, onion, and garlic. Cook, stirring, until fragrant.
transfer cooked onions and garlic to a large bowl, let cool off slightly and then toss with cheese.
Stuff chiles with cheese. Lay in a very lightly oiled baking pan and bake until chiles are soft and filling is hot, about 20 minutes for roasted chiles and 30 to 40 minutes for unroasted chiles.
You will need to find some very thin cuts of meat which can be rubbed with a Mexican spice blend and grilled or cook up some Steakums either way you will wrap them as shown in the picture above. Then garnish with your red sauce and whatever else you like such as scallions, diced tomatoes, guacamole etc.
Abuelo's Copycat Recipe
30 jalapeno peppers
2 (8-oz.) packages cream cheese, soften to room temperature
12 ounces shredded Cheddar cheese
1 cup milk
1 cup flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon paprika
1/8 teaspoon chili powder
1/8 teaspoon garlic powder
1 cup seasoned bread crumbs
1 quart of oil for frying
Slice jalapenos in half lengthwise.(It is highly recommended you wear gloves when cutting the jalapenos. They oils in the peppers can burn your skin.) Use a spoon to scrape out the pith and the seeds inside of the peppers. The seeds and the pith are where the intense heat is, so you want to remove the heat. In a bowl combine cream cheese and cheddar cheese, stir until well blended. Use a spoon to fill each pepper half with the cream cheese blend.
Prepare seasoned flour by placing the flour into a small shallow bowl. Add salt, pepper, paprika, chili powder, and garlic powder to the flour. Blend spices into flour until it has a uniform appearance. Place milk into a separate shallow bowl. Dip stuffed jalapeno into the flour, and then roll into the seasoned flour. Place floured pepper on a baking sheet with a rack. Let the peppers "dry" for about 10 minutes. (This step is crucial for the peppers. The flour layer will help the stuffing remain inside the pepper, and give the bread crumbs something to hold onto.)
Pour bread crumbs into a separate bowl. Dip floured jalapeno pepper into the milk and then into the bread crumbs. Place pepper back on the rack. Preheat oil to 350 degrees. Dip pepper into the milk and the bread crumbs for the second time. Go head and dip all, this should be enough drying time for the coating. The bread crumb coating needs about five minutes for its drying time.
Fry peppers one or two at a time until golden brown. This will only take a minute or two. Remove from oil and drain on a baking rack.
CHICKEN and SPINACH MINI CHIMIS
Makes about 24
Chicken and Spinach Filling:
1 quart pulled chicken, either roasted or boiled
2 cups of fresh diced baby spinach
1/2 cup washed and drained black beans
1/2 cup of frozen corn
1/2 cup diced red bell peppers
2 tablespoons seedless and diced jalapenos –
2 cups of shredded Monterrey Jack cheese
1 tablespoon Lawry’s Seasoning
In a mixing bowl, mix well to in corporate all ingredients. Set aside
1/4 cup of all purpose flour
1/2 cup of water
Mix well together to create a thin binder. Set aside.
Ancho/Honey Lime/Cilantro Dipping Sauce:
1 dry ancho pepper.
2 tablespoons fresh lime juice
1/4 cup honey
2 tablespoons sugar
1 1/2 tablespoons red wine vinegar
3/4 teaspoon granulated garlic
3/4 teaspoon salt
1/3 cup mayonnaise
2 tablespoons ancho paste (above recipe)
Soak ancho pepper in 2 cups of water. After it becomes soft, drain and reserve liquid; remove tail and all seeds. Place in food processor or blender, start to blend adding liquid from the soaking procedure as needed to create a paste that looks like tomato paste. Set aside.
Place all the other ingredients in a blender and blend on high. With the blender running add 2 tablespoons of canola oil to emulsify. Store in refrigerator until ready to serve.
Mini Chicken and Spinach Chimis:
24 - 8" flour tortillas
Warm tortillas in microwave. Place tortilla on a flat surface. Place 2 oz.filling in center of tortilla. Apply roux around the edges of tortilla. Fold over,starting from the back of the tortilla, bottom part. Fold sides of tortilla. Apply roux on the folded edges of tortilla. Roll mini-chimi till top tab meets body and seals. Chimichanga should be about 5 inches long. Place on sheet tray with parchment paper, approximately 1 inch apart. Wrap in plastic wrap and refrigerate for approximately 30 minutes to seal edges. When ready to serve, place chimichangas in a fry basket and fry at 360 degrees for about 3 or 4 minutes, or until golden brown. Serve with Ancho/Honey Lime/Cilantro Dipping Sauce.
JALAPENO CHEESE FRITTERS
Makes approx. 80
1 (8-oz.) package cream cheese, softened
24 oz. Cheddar Cheese, shredded
24 oz. Monterrey Cheese, shredded
8 oz. Jalapenos, deseeded and finely chopped
1 teaspoon Lawry’s seasoning
In a mixing bowl, place softened cream cheese, shredded Monterrey, Cheddar, deseeded jalapenos and seasoning, mix well. Using a level tablespoon as measurement, measure cheese fritters. Roll into balls and place on a plate or sheet pan and set aside. Prepare breading station.
¼ cup all purpose flour
1 .5 quarts bread crumbs
1 cup water
Breading Station: In a 1/2 size foil pan place flour. In another 1/2 size foil pan, crack eggs add water. Whip to create egg wash. In another 1/2 size metal foil pan place bread crumbs. Place an empty 1/2 size foil pan next to the bread crumbs. Place the unbreaded cheese balls next to the flour. Start breading procedure.
Breading Procedure: Place 20 cheese balls into flour. Toss gently to coat. Shake off excess flour and place cheese balls into egg wash. Cover cheese balls completely with egg wash. Transfer cheese balls to bread crumbs. Toss gently to coat. Shake off excess bread crumbs and return cheese balls to egg wash. Return cheese balls to bread crumbs. Toss gently to coat thoroughly. Place on sheet tray lined with parchment paper.
Frying Procedure: Heat counter top fryer or frying pan filled with oil to 360 degrees. Fry cheese balls for about 1 1/2 minutes on until golden brown. Place fritters on a plate lined with paper towel to absorb excess grease. Serve immediately with ranch dressing for dipping.
SPINACH STUFFED MUSHROOMS
20 large mushrooms, caps removed
2 tablespoons butter, melted
1 teaspoon Lawry’s seasoning
Mix well and cook at 400 degrees for 4 minutes or until tender, depending on the size of the mushrooms
1 teaspoon butter
2 tablespoons diced onions
1 teaspoon chopped garlic
1 teaspoon diced, seedless jalapeno peppers
2 tablespoons diced red bell pepper
1/2 cup sliced mushrooms
1/4 cup corn
dash of Lawry’s salt
8 oz. chopped fresh spinach
4 oz. Velveeta cheese, cut in small pieces (or 4 oz. shredded cheddar cheese)
On a low flame, melt butter in saute pan. Add garlic and onions. Cook until onions are tender. Add red peppers, jalapeno, mushrooms, corn and Lawry’s. Continue cooking for approximately 1 minute. Add fresh spinach and cheese. Stir constantly until cheese is melted and spinach is limp. Remove from flame. Stuff mushrooms caps with filling and top with shredded Cheddar/Monterrey blend. Place into a 400 degree oven and heat approximately 4 minutes or until cheese has melted. Serve immediately.