STEAKSUNDOWN
Sunday March 28, 2010 - 5PM to 8:30PM
(weather permitting)

Chef Isidro will be cooking steaks...
Ribeye cooked to order, finished with poblano compound butter
Select from Avocado-Ranch Wedge or Chipotle-Ranch Wedge
Twice baked potato
10 oz. Ribeye
Only $19.99

 Reserve your table at (210)494-0561 - ask for the reservation hotline.

Blanca's Corner

Welcome to my corner! Every single day is a new beginning---our mission statement is to "entertain the world" with our delicious gastronomy and Margaritas prepared daily just for you.

Attention to detail is very important---from tasting our food to ensure that the flavors are just right to greeting you the moment you walk through our door, from the hot tostadas and frosty Margaritas to the smile thanking you as you as you leave. 

 I do not accomplish this alone, I want to thank my entire wonderful staff for equally sharing my love for Aldaco's.

Finally, we are committed to bringing  you the best value and flavors possible. Be sure to check this page  from time to time as I will be updating with news, future events, and recipes!

                                                                                                                                     Blanca Aldaco

Click here to read my bio!

Printed in the San Antonio Express-News (January 2007) and Scene in SA (March 2007)
One of the 2007 TOP Ten Recipes by the Express News (January 2008)

• 6 medium to large poblano chiles

  CREMA POBLANA:

• 2 medium poblano chiles, roasted and peeled
• 1/2 cup milk
• 1 teaspoon salt
• 1-2 tablespoons vegetable oil, for sautéing
• 2 large cloves garlic, minced
• 1/2 onion, very thinly sliced
• 1 cup heavy cream

  SCRAMBLED EGG FILLING:

• 3 tablespoons oil, for cooking scrambled eggs
• 10 large eggs
• 6 ounces thinly sliced smoked ham, cut into small pieces
• 2 green onions, finely chopped (white and green parts)
• 2 serrano chiles, stemmed, seeded and finely chopped
• Salt, to taste
• 12 ounces shredded Monterrey Jack cheese

  To prepare poblano chile peppers (this part can be done in advance): Rub all eight poblanos with olive oil. Place them on a hot comal (griddle) or under the broiler, turning as needed until the skin is evenly charred. Place peppers on a plate and top with a damp towel to allow them to steam for about 10 minutes. Remove the charred bubbles. Hold a pepper from the stem and cut a 1-inch slit across and 2 inches long as in a T, open gently and carefully remove seeds and veins. Repeat with five more of the remaining chiles. Remove stems, seeds and veins from the remaining two chiles.

  For Crema Poblana: Place stemmed chiles in blender along with the milk and salt, and process until smooth; set aside. Heat oil in a saucepan over medium high heat. Add garlic and onions and cook for 5-7 minutes, or until onions are soft and translucent. Add heavy cream and poblano purée; let simmer for 2-3 minutes, until flavors blend. Set aside.

  For Scrambled Egg Filling: Heat the oil in a skillet over medium heat. In a bowl, combine the eggs with the ham, green onion, serrano chiles and salt. Cook eggs, taking care not to overcook. (It's better to undercook at this point, since they will be cooked further in the oven.)

  To assemble: Preheat oven to 350 degrees. Place a poblano pepper in your palm with slit facing you. Open gently, then lay a couple of tablespoons of the cheese along the bottom. Add some of the scrambled egg mixture, then more cheese. With both hands, firmly reshape the poblano and place on a baking sheet just large enough to hold the 6 chiles. Repeat with remaining five chiles, cheese and egg mixture. Pour Crema Poblano over top. Bake in preheated oven for 13 to 15 minutes, until heated through.

  To serve: Garnish top with chopped green onion and/or fresh diced tomatoes.

  Buen Provecho, su amiga... Blanca Aldaco

  ---

  Makes 6 servings.