1 basic arepa dough recipe
2 tbsp oil
1/2 lb ground beef
1/2 lb ground pork
1 medium onion, chopped
1 garlic clove, minced
1 small green chile, chopped
2 large tomato, peel, seed, chop
1/2 tsp achiote powder
1/2 tsp ground cumin
1/4 tsp thyme leaves
1/4 tsp black pepper
1 tsp salt
8 olive, pimento-stuffed, sliced
1 tbsp capers
Directions
Heat oil in a heavy skillet over medium heat, add meat, onions,
garlic, green chile, tomato, achiote, cumin, thyme, black pepper and
salt, and cook, stirring occasionally, for 20 minutes, or until
tomatoes have formed a thick sauce. Stir in olives and capers.
Prepare a recipe of basic arepas, shape into 3-inch discs (3/4-inch
thick), cook. When done, split in half, fill with meat sauce and
serve hot.
Servings: 10 servings
Arepas Rellenas Con Guiso De Carne (Stuffed A Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions back into antiquity, in truth as far back into history as the Egyptians, and maybe even further. Interesting though that maybe, mostly, these ancient cook books were just basic pictorial instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are some clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Progressing into The time of the romans around 25BC a man called Apicius compiled a collection of scripts which described recipes enjoyed by wealthy Romans. He recounts how the meals were split into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Additionally, he describes how the Roman cooks were skilled in the use of many aromatic flavors, including many that are still in use today for example thyme, rue and asafoetida. Moving on, there are a couple of interesting cookery books from the 1300s : a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these have no connection with the curry that is popular today, but instead recipes for the types of meals on the tables of the upper classes of those days. Later, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the holy lands, including spices such as basil and rosemary. The introduction of these new herbs and spices prompted an explosion in manuscripts on cooking, many of which are kept safe in private collections. During the next few hundred years, the wealthy families of the West tried to serve the best banquets, and consequentially chefs and their collection of recipes were highly sought after. Even so, it wasn`t until the 19th century that cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, trying out, and recording the recipes of their peers. By the advent of the 1900s, cooking books were increasing in popularity due to better eduction, increased leisure time and being a little richer. Like it or not, the introduction of TV brought us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Arepas Rellenas Con Guiso De Carne (Stuffed A recipe.
