Ingredients
3 dried ancho chilies
1 tbsp unsalted butter
1 tbsp olive oil
2 1/2 lb stew meat
1 large onion, chopped
2 tbsp minced garlic
1 tbsp tomato paste
1/4 tsp oregano
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1 1/4 cup beef stock
1/2 cup dry white wine
1 1/2 tsp chopped cilantro
4 oz goat cheese, crumbled
Directions
Remove stems from chilies and slit leagthwise. Scrape out seeds.
Place in saucepan, add water and heat to boiling, reduce heat. Simmer
until tender, about 15 minutes. Set aside. Heat butter with olive oil
in a large heavy pot over medium heat. Saute beef cubes, a few at a
time, until well browned. Set aside. Add onions to pot, cook 1
minute. Add garlic, cook 2 minutes on high then reduce heat and cook
for 4 minutes. Drain chilies, reserving 1/2 cup liquid. Blend peppers
with reserved liquid. Add to onions. Return meat and add the other
ingredients. Heat to boliling then reduce heat and cook covered,
under low heat for 1 1/2 to 2 hours. Note if the chili is to thin
just remove the cover and let it render, until it is thick. Serve
with rice or beans, cover with goat cheese.
Servings: 6 servings
Antic Ancho Chili - Mexican Recipe brought to you by Recipe Ideas
Categories: Chili; Mexican
The History of Recipes
We can trace the history of written recipes back into the far past, at least as far as the ancient Egyptians, and possibly even further than that. Interesting though that is, in the main part, these ancient recipes were just primitive hieroglyphic instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to experts are a few clay tablets in Sumerian describing 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 drank it feel `blissful`. Later on, in Roman times around 25BC a man called Apicius created a number of scripts describing recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were divided into appetizers, main meal and dessert, something that is very familiar to us today. Additionally, he describes how the cooks of Roman times used many spices, including a few that will be familiar to modern chefs like basil, mint and parsley. Later on, we have two interesting books dating from the 14th Century - a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the indian food that appears on menues today, but instead recipes for the types of meals cooked for the rich and powerful of the period. Later on in the 1400s, knights returning from the crusades brought us many spices and herbs from Arab cuisine, such as coriander, parsley, and basil. These new foods and tastes created an explosion in publications on food, some of which are kept safe in private collections. The introduction of the TV brings us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Antic Ancho Chili Mexican recipe.
