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.




Yucatan Pork Tamales

Aunt Chilada's Copycat Recipe

1 pound lean pork

2 cloves garlic
1/2 onion, cut in half
1 teaspoon salt
6 ancho chiles, seeds and membranes removed
8 guajillos chiles, seeds and membranes removed
2 tomatoes
1 teaspoon dried marjoram
4 black peppercorns
2 whole cloves
1 pound masa
5 tablespoons lard
1 large banana leaf

Pork:  In a large saucepan, cover the pork with water and add 1 garlic clove, 1 onion quarter and 1/2 teaspoon salt. Bring to a boil, cover and simmer until pork is tender, 45 to 60 minutes. Shred meat, reserving the stock.

Chilies:  Toast the chilies and place in a bowl, cover with warm water and soak for 20 minutes. Meanwhile, roast the tomatoes, peel and puree in a blender. Roast the other onion quarter, 2 cloves garlic, marjoram, peppercorns and cloves. Drain the chilies and transfer to a blender. Add the roasted onion, garlic, marjoram, peppercorns, cloves and 1 cup of the reserved stock, then puree until smooth. Melt 1 tablespoon lard in a skillet and saute the chile puree for 5 minutes. Add the pureed tomatoes and saute for another 5 minutes; add the pork, stir and cover. Lower the heat and cook for 10 minutes.

Tamales:  Hold banana leaf directly over the heat for 5 seconds. Cut into 5-inch squares. Knead masa with 2 tablespoons lard for 5 minutes. Grease one side of the banana leaf. Place a 3-inch square of masa on the lard and top with 1 1/2 tablespoons of pork mixture. Fold opposite edges of leaf towards the center and do the same with other edges to form a closed rectangle. Use strips of leaf to tie and secure. To cook, steam for about 20 minutes.

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