1 no ingredients
Directions
10 Ancho peppers
5 garlic cloves
2 tomatoes
2 TB olive oil
1 1/2 c chopped onions
1/2 c chopped carrots
1 jalapeno, -- seeded and
: chopped
1 whole ear of corn, cut
: crosswise into -- 4 to 5
: rounds
2 corn tortillas, -- cut into
1/2 -inch strips
1/2 bn cilantro, -- tied together
1 1/2 c vegetable or chicken stock
: or broth
: Juice of 3 limes
: Salt
: Maple syrup
Seed Ancho peppers, soak in hot water until soft, then puree in a food
processor or blender. Roast garlic and tomatoes in a 350 degree oven
until softened and darkened in spots. Heat oil in a medium saucepan
and saute onions until golden. Add carrots and saute until tender,
about 4 minutes. Add roasted garlic and tomatoes, jalapeno, corn,
tortilla strips, cilantro and Ancho puree. Bring to a boil and simmer
for 5 minutes. Remove and discard corn and cilantro. Strain sauce.
Add lime juice, and season to taste with salt and maple syru
Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065
Date: 09/26/96
Servings: 4 servings
Ancho Ranchero Sauce Recipe brought to you by Recipe Ideas
Categories: Mexican; Sauce
The History of Recipes
We can follow the history of meal recipes back into the distant past, at least as far into history as the Egyptians, and maybe even further. Interesting though that maybe, these, ancient cookbooks were just basic pictorial recipes for preparing meals.
In fact, the oldest recipe in existence, according to academics is a collection of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Progressing into The time of the roman empire 25BC a man called Apicius assembled some documents detailing recipes cooked by the Romans. In his publication, Apicius recounts how the meals were divided into starters, main course and dessert, something we still use today. This early Roman chef describes how the Roman chefs made use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks like thyme, fennel and dill. Continuing our culinary historical journey, we have a couple of cookery books which date from the fourteenth century - a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they have no connection with the indian curry that is served today, but rather recipes for the types of food enjoyed by the rich and wealthy people of that period. Later on, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the Middle-East, including spices like coriander, parsley, and rosemary. The introduction of these new tastes was responsible for an explosion in recipe books, the majority of which still exist in private collections. When we get to the twentieth century, cooking books are highly popular mostly due to increased literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Ancho Ranchero Sauce recipe.
