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 fact as far into history as the early Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these early records were just primitive hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to historians are some tablets in ancient 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 drinkers feel blissful and exhilarated. Later on, in The time of the romans 25BC a man called Apicius assembled some documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he describes how the roman meals were split into starters, entrees and desserts, a very modern way of dining. Aspicius describes how the cooks of Roman times used a wide range of aromatic flavors, including many that are still in use today for example bay, mint and parsley. Later on, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from Arab cuisine, including spices like basil and rosemary. These new spices and herbs was responsible for a surge in cookery books, the majority of which are kept safe in academic collections. Over the succeeding few centuries, the powerful families of Europe strove to serve up the best banquets, and because of this the best chefs and their collection of recipes were greatly in demand. Even so, it was during the 1800s the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, trying out, and recording recipes common in their social group. When we get to the 20th century, recipe publications were greatly in demand due to higher levels of literacy, people having increased spare time and having more money. |
We hope you enjoy this Anticuchos recipe.
