Ingredients
1 onion, chopped
2 garlic cloves, crushed
1/4 cup water
1 can crushed tomatoes (28 oz)
1 can green chilies, chopped (can)
3 tbsp chili powder
1/2 tsp ground cumin
1 1/2 cup water
1 tbsp soy sauce
3 tbsp cornstarch(or 2 t arrowroot)
Directions
Place the onion, garlic, and water in a large saucepan. Cook,
stirring for 5 minutes, until the onion softens slightly. Add the
tomatoes, chilies, and the spices. Stir. Cover and cook over low
heat for 15 minutes. Add 1 cup of the water and the soy sauce. Mix
the cornstarch in the remaining 1/2 cup water. Add to the sauce while
stirring. Cook stirring, until thickened.
Servings: 1 servings
Chunky Enchilada Sauce Recipe brought to you by Recipe Ideas
Categories: Enchilada; Mexican; Sauce
The History of Recipes
Written cooking instructions as a concept can be observed way back into ancient history, in fact as far into history as pharonic Egypt, and maybe even further. Having said that, sadly, these old records were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history is a collection of 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 anyone who tried it feel exhilarated and blissful. During the time of the Romans a man called Apicius created a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into appetizers, main course and desserts, a style of dining still practiced today. He also describes how the ancient chefs used many different herbs and spices, including a few that will be familiar to modern cooks such as basil, mint and dill. Over the next few hundred years, the rich families of Europe strove to offer the most extravagent meals, and because of this chefs and their recipe collections increased in prestige. Even so, it was during the nineteenth century that cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, verifying, and publishing recipes for their fellow cooks to enjoy. When we get to the 1900s, cooking publications are greatly in demand as a result of higher levels of literacy, leisure time and a general increase in wealth. The arrival of TV brought us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes like those on our web site. |
We hope you enjoy this Chunky Enchilada Sauce recipe.
