2 lb to 3 lb pork (steaks or inexpensive, pieces)
1/4 to 1/2 cup shortening
1 large onion, chopped
2 medium tomatoes, chopped
2 handfuls flour
2 cup water
Directions
Garlic powder Salt Pepper Cumin
Cut pork into tiny pieces. Brown in shortening; add chopped onion and
tomatoes; stir together. Add flour slowly (do NOT use masa harina!).
Stir till thickened as like gravy, then add 2 cups water. To suit,
add: garlic powder, salt, pepper, liberal dose cumin. Stew on medium
low for 30-45 minutes. Serve with refritos, Spanish rice.
per Joe Waring
Servings: 6 servings
Carne Guisada Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican
The History of Recipes
Experts have traced the existance of recipes far back into distant history, in fact as far back as the early Egyptians, and potentially, even further back. Having said that, in the main part, these early records were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Later on, in The time of the roman empire 25BC a man called Apicius compiled a collection of scripts which described recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. He also recounts how the Roman chefs used many herbs and spices, including a few you will know like basil, rue and parsley. Later, in the fifteenth century, the Crusaders brought back many new foods and spices from middle-east cuisine, including spices such as coriander, parsley, and basil. These new culinary innovations created an outbreak in recipe books, some of which are now in academic collections. During the following few hundred years, the wealthy families of the West tried to serve the most extravagent banquests, and because of this chefs and their recipes were highly sought after. Notwithstanding that, it wasn`t until the 1800s that cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. By the time we get to the 1900s, cooking books were increasing in popularity as a result of higher levels of literacy, increased leisure time and being a little richer. |
We hope you enjoy this Carne Guisada recipe.
