Cochinita pibil taco. Recommended pairing: #habanero salsa. 😍 #5rabanitos #pilsenchicago #cochinitapibil Thank you for the succulent photo E. Bambrough!
New Year’s Eve at 5 Rabanitos
New Year’s Eve, December 31st, 5 Rabanitos will be open all day 11am to 9pm… Chef’s special menu coming soon! 😍 #pilsenchicago #5rabanitos #nyechicago
3 Year Anniversary!
Today is the 3 year anniversary of 5 Rabanitos! Thank you to our staff, our amazing guests and neighbors in Pilsen and the community of chefs who make Chicago the best city for dining! ❤️❤️❤️
Tamal de Chocolate Recipe by Alfonso Sotelo
Tamales are traditionally filled with meat, vegetables or cheese and wrapped in a cornhusk which is removed before eating. These tamales take on a sweet twist and are perfect for entertaining. Serve with vanilla ice cream, caramel sauce, and piloncillo crumb.
Makes 25 Tamales
Prepare a pot with water and bring it to boil. Chop chocolate and butter into small pieces and place in a bowl. In another bowl, mix the sugar and cornstarch, then whisk in the egg whites and yolks.
Once the water is boiling, put the chocolate and butter in a bain-marie to melt it. Once melted, add the egg/sugar mixture little by little, whisking constantly until it reaches a temperature of 165 degrees F.
Remove and let cool until mixture has a temperature of 38 degrees F. Soak tamale leaves in water in a bowl for at least 10 minutes. Tear a strip from the leave to use as a tie. Have a spoon or a scale to measure the tamale mixture to 4 oz per tamale. Place in middle of tamale leaf. Fold tamale leaf over mixture and press slightly to flatten – but not too much. Fold over other side of leaf and use torn-off strip to tie narrower end of leaf closed.
Preheat the oven to 400 degrees F. Cook for 15 minutes until they have the texture of a tamale.
Serve with vanilla ice cream.
