Ingredients
1 lb beef stew meat
4 cup water
1 tsp salt
2 tsp corriander, ground
1/2 tsp cloves, ground
2 cloves garlic, minced
2 tbsp onion, chopped
1 cup raisins
12 green chiles
1 cup flour
1 tsp baking powder
1/2 tsp salt
1 cup milk
Directions
Cook meat in water. When done, grind or puree in blender. Mix in 1
ts. salt, spices, garlic, onion, and raisins. Add enough broth to
moisten and cook untill thick. Parch and peel chiles and stuff with
meat mixture. Prepare batter; combine flour, baking powder and 1/2
ts. salt, the add the eggs and milk, beating to form smooth batter.
Dip each chile in batter and place in deep fat heated to 375 F. Fry
until golden. Keep warm untill all are completed. Serve immediately.
Serve with or without a tomato sauce or salsa; or, serve sauce on
side dish.
Servings: 4 servings
Chiles Rellenos Ii (Spicy Meat Filled Pepper Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican; Stew
The History of Recipes
Written recipes as an idea can be found back into the far past, in fact as far as the early Egyptians, and possibly even further. Interesting though that maybe, generally, these old records were just basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to food historians are a few ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. During the time of the Romans a man called Apicius created a number of scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, he describes how the meals were separated into hors d`oeuvre, main course and dessert, a very modern way of dining. Aspicius informs us how the early Romans were skilled in the use of a good variety of spices, including a few that will be familiar to modern chefs for example bay, mint and parsley. Over the next few hundred years, the rich families of the West strove to lay on the most exotic banquets, and consequentially chefs and their recipe collections were at a premium. Even so, it wasn`t until the nineteenth century that haute cuisine and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and publishing the recipes of their peers. By the arrival of the twentieth century, cooking books were in great demand, mostly as a result of increased literacy, people having increased free time and having more disposable income. The introduction of television brought us TV cookery programs and the recipe books that accompanied them. Which brings us neatly 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 sites such as the one you are reading now. |
We hope you enjoy this Chiles Rellenos Ii (Spicy Meat Filled Pepper recipe.
