Chef Pablo Aya & The Thor’s Hammer

December Recipe Feature: Chef Pablo Aya & The Thor’s Hammer

We’re thrilled to introduce Chef Pablo Aya as our featured partner for December! A distinguished member of the Hispanic Restaurant Association and a pillar of our culinary community, Chef Aya brings his passion for flavor and tradition to every dish. This holiday season, he’s showcasing the mouthwatering “Thor’s Hammer” beef shank, wrapped in banana leaves and slow-cooked in his signature ancho adobo.

Try the Recipe at Home!
We’re making it easy for you to recreate this special dish. You’ll find a direct link to purchase the Centennial Cuts Thor’s Hammer cut at the bottom of this recipe. Follow Chef Aya’s recipe or put your own spin on it. We’d love to see your creations—share your photos with us on social media, and we might feature them on our site!

Thor’s Hammer in Ancho Adobo
Ancho Adobo Paste
Ingredients:

• 10 ancho chiles (rehydrated)
• 3 cloves garlic
• 1 medium onion
• ¼ cup piloncillo syrup
• ¼ cup beef stock
• Salt and pepper to taste

Preparation:

• Hydrate chiles by soaking in water for 24 hours, then remove stems and seeds.
• Blend chiles with garlic, onion, piloncillo syrup, beef stock, salt, and pepper until smooth.
• Simmer the mixture until slightly thickened.

Thor’s Hammer
Ingredients:

• 1 large bone-in beef shank (“Thor’s Hammer” cut)
• Salt and pepper
• Banana leaves
• Prepared ancho adobo paste

Preparation:

• Season and roast the beef shank at 400°F until golden.
• Wrap in banana leaves, place in a sous-vide bag with adobo paste, and vacuum seal.
• Marinate in the fridge for 24 hours, then sous-vide at 180°F for 18 hours.

To Serve:
Unwrap just before serving for a burst of aroma. Spoon the warm adobo over the tender meat and enjoy!