1 large sirloin steak
2 large garlic cloves
4 to 6 medium jalapeno peppers
1 cup red wine vinegar
1 1/2 cup water
2 tsp salt
1/2 tsp pepper
1 tsp oregano
1 tsp cumin
1 tsp ground red chile
Directions
In a blender or food processor, grind the jalapenos and peeled garlic
to a pulp. Add all the other ingredients, except the meat, and blend
well. Cut the meat into 1-inch cubes and place in a large bowl, and
cover with the marinade. Marinate overnight or all day. Place the
meat on skewers and cook on the grill over mesquite wood, basting
frequently with the sauce. Serve with warm flour tortillas and plenty
of Mexican beer with lime slices.
From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988
Servings: 6 servings
Anticuchos Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
Transcribed cooking instructions as a concept can be tracked back into the distant past, in truth as far as ancient Egypt, and quite possibly further than that. Interesting though that is, in the main part, these old cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language 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 having made anyone who tried it feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a roman called Apicius created a collection of scripts which described recipes cooked by wealthy Romans. In his works, he describes how the meals were split into hors d`oeuvre, main meal and afters, a very modern way of dining. Aspicius recounts how the Romans were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern cooks for example bay, rue and asafoetida. In the fifteenth century, people returning from the crusades brought us many new foods and spices from the holy lands, including spices like coriander, parsley, basil and rosemary. These new herbs and spices prompted an eruption in manuscripts on cookery, the majority of which still exist in private collections. Over the following few hundred years, the upper classes tried to serve up the most extravagent banquests, and consequentially the best chefs and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 19th century that cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, testing, and publishing recipes of the day. Like it or not, the introduction of television gave us celebrity TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes such as those found on this site. |
We hope you enjoy this Anticuchos recipe.
