3 dried ancho chile peppers
4 oz dried tomatoes
3 tbsp minced garlic
1/2 cup chopped onion
4 beef-flavored bouillon
1 cubes
1 tbsp dried oregano
1 tbsp brown sugar
2 tbsp worcestershire sauce
1/4 cup tomato paste
1 1/2 cup water
Directions
Combine all ingredients in a saucepan. Bring to a boil over medium
heat; reduce heat, and simmer, stirring occasionally, 10 minutes.
Cool about 15 minutes.
Position knife blade in food processor bowl; add mixture. Process
until smooth, stopping often to scrape down sides. Refrigerate up to
1 week or freeze up to 3 months.
Source: "Southern Living, August 1995".
Recipe By :
From: Caitlin Davis Carlson, Seaview,wa
Servings: 2 servings
Ancho Base Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican; Sauce; Sauce And Dip; Soup
The History of Recipes
Experts have proved the existence of recipes back into the far past, at least as far as early Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these early recipes were just simple pictorial recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. As we move into The time of the roman empire 25BC a man called Apicius created a number of documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the cooks of Roman times used a wide range of aromatic flavours, including a few that are still present in modern kitchens like bay, mint and asafoetida. As our culinary historical trip moves on a few more years we have a couple of interesting books which appeared in the fourteenth century : a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these two books have no connection with the indian food that is served today, but rather recipes for the types of food prepared for the rich. In the fifteenth century, knights returning from the crusades brought us many foods and herbs from the Middle-East, including parsley, basil and rosemary. These new spices and herbs led to an explosion in publications on food, some of which still exist in private collections. Over the following few hundred years, the rich families of Wesstern Europe competed with each other to serve up the most extravagent meals, and as a result the best cooks and their collection of recipes were highly sought after. Even so, it was during the 19th century that fine cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them. By the arrival of the 20th century, cooking publications were in high demand, mostly as a result of increased literacy, people having increased free time and being a little richer. |
We hope you enjoy this Ancho Base recipe.
