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.

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Steak Wrapper Chile Relleno



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

Chile Rellenos:
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
salt
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.

Steak:
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.

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