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 Chile, Herbs & Spices

Ground & Crushed Chiles | Herbs & Spices | Chile Pods & Seeds

We have included our most popular recipes for using our pure Pecos Valley Spice Co. New Mexican chiles.  Note the red and green powdered, crushed and frozen chiles are above and below the recipes.


Hot New Mexico Red Chile Powder

Hot New Mexico Red Chile Powder 1 lb. - Chile & Spices  

$ 16.50 Add:
Hot New Mexico Red Chile Powder 8 oz. - Chile & Spices  

$ 9.50 Add:
Hot New Mexico Red Chile Powder 2 oz. - Chile & Spices  

$ 2.75 Add:

Red Chile Beef Enchiladas 2



This is one of my very favorite dishes, especially when made with blue corn tortillas. It is a popular custom in New Mexico to place a soft-fried egg on top of each enchilada as soon as they come out of the oven.

Yield: 4-6 servings

Vegetable oil or chile water

12 white, yellow or blue corn tortillas

2 cups Red Chile Sauce (recipe below), made with beef

About 1 cup shredded Monterey Jack, Cheddar or Swiss cheese

1 onion, chopped (may be cooked into the sauce)

4 to 6 eggs (optional), soft fried

6 to 8 lettuce leaves (optional), coarsely chopped

2 ripe tomatoes (optional), cut in wedges

1. Preheat oven to 350F. Heat ½ inch of oil in a heavy skillet. Add tortillas and fry lightly in batches, being careful not to make them too crisp to roll. Or dip in chile water if you prefer. Warm 4 plates in the preheated oven.

2. For Flat Enchiladas: Place a little chile sauce on a warmed plate, then top with a tortilla followed by cheese, onion, and more sauce. Repeat once or twice more, making a stack of 2 or 3 tortillas layered with cheese, onion, and sauce (see Note). Top each enchilada with more sauce and cheese. Place in the preheated oven until the cheese melts. Top with an egg, if desired, and garnish with the chopped lettuce and tomato wedges. These are traditional Santa Fe style.

3. For Rolled Enchiladas: Dip a lightly fried tortilla into the sauce and place a strip each of shredded cheese and chopped onion down the center. Roll up, place 2 rolled enchiladas on each warmed plate, and top with more sauce and cheese. Place in oven until cheese melts. Arrange lettuce around the edges before serving.

Note: Three tortillas make a very hearty serving. Most people prefer two.

Red Chile Sauce Recipe is listed under the Mild New Mexico Red Chile.

This is a medium hot, rich tasting red chile that is perfect for sauces and chilis, or when Blended with the mild chile for a robust flavor.

Mild New Mexico Red Chile Powder

Mild New Mexico Red Chile Powder: 1 lb. - Chili & Spices  

$ 15.50 Add:
Mild New Mexico Red Chile Powder:8 oz. - Chili & Spices  

$ 9.00 Add:
Mild New Mexico Red Chile Powder, 2 oz. - Chile & Spices  

$ 2.25 Add:

Red Chile Sauce




This is the basic red chile sauce used to create enchiladas and to serve over burritos, chile rellenos, tamales, and chimichangas.

Yield: 2-1/2 cups

2 tablespoons butter, lard or bacon drippings

2 tablespoons all-purpose flour

1/4 cup pure Pecos Valley Spice Company ground mild red chile

1/4 cup pure Pecos Valley Spice Company ground hot red chile

2 cups beef stock or water

1 garlic clove, crushed

Pinch of pure Pecos Valley Spice Company ground Mexican oregano

Pinch of pure Pecos Valley Spice Company ground cumin

3/4 teaspoon salt (if not using stock)

1. Melt butter in a medium-size saucepan over low heat. Add flour and stir until smooth and slightly golden.

Remove pan from heat and add ground chiles. Return to heat and gradually stir in stock. Add garlic, oregano, cumin, and salt, if using, and cook, stirring, about 10 minutes. Simmer at least 5 more minutes for flavors to blend.

VARIATION: Sauté 1 pound ground beef, or beef cut in very small cubes. Omit the shortening, and continue as directed above. Use for enchiladas.

Formerly known as California chile, this is the perfect ground red chile for creating a flavor base for a mild chile flavor. This chile is a pure powder with no additives. Choose from 8 ounces or a pound.

Crushed New Mexico Caribe Pepper

New Mexico Caribe 8 oz.  

$ 10.00 Add:
New Mexico Caribe 4 oz  

$ 6.00 Add:
New Mexico Caribe 2 OZ  

$ 3.00 Add:

The magic chile of Chimayo, New Mexico is captured in this sweet, hot crushed chile that is very versatile for accenting the flavors of almost any dish. Our Caribe is a gorgeous red, extremely fresh, and this unique flavoring is very hard to find outside of New Mexico.

Ground Cayenne Pepper

Cayenne Chile Pepper 4oz

$ 6.50

Finely ground and intensely hot! This chile is pure ground with no additives and is a beautiful dark orange in color. A must for all "Hot Pots."

Ground Chipotle Pepper
Ground Chipotle 3 oz -High Quality powdered traditional Aztec style smoked red jalapeno chiles. Much more pungent and flavorful than canned chipotles. Substitue 1/2 teaspoon per pod called for in a recipe.  

$ 8.50 Add:
Ground Chipotle 2 oz -High Quality powdered traditional Aztec style smoked red jalapeno chiles. Much more pungent and flavorful than canned chipotles. Substitue 1/2 teaspoon per pod called for in a recipe.  

$ 6.50 Add:

Finely ground and intensely hot with a rich, smokey flavor! This chile is pure ground with no additives. Great for many meals and a must for all "Hot Pots."

Click here for full information

Original Chili Madness Kit

Original Chili Madness Kit - Chili & Spices

$ 3.95

Our orignal Chile Madness Kit, reintroduced with no frills.  Contains our pure, no additives or preservatives chiles, and pure, fresh cumin.  Also, contains Jane Butel's recipe for award winning Bowl o Red chili.  

Hot New Mexico Green Chile Powder

Hot New Mexico Green Chile Powder l lb. - Chili & Spices  

$ 22.50 Add:
Hot New Mexico Green Chile Powder 8 oz. - Chili & Spices  

$ 11.50 Add:

The green unripe version of our ground red chile. Can be used in stews and sauces, substituting the green for the red. This chile is pure powder, no additives.

Crushed Pequin Quebrado Chile

Hottest Pequin Quebrado Chile 4oz  

$ 9.50 Add:
Hottest Pequin Quebrado Chile 2oz  

$ 5.00 Add:

Very hot crushed chile with a distinct flavor. Great for sparking any spicy dish or as a table condiment.

Gordon’s Barbecue Rub

Gordon’s Barbecue Rub - 8 oz.  

$ 8.50 Add:
Gordon’s Barbecue Rub - 4 oz.  

$ 5.50 Add:


Gordon's Barbecue rub is a special blend of herbs and spices- a great mix for summer grilling!


News And Events Title for Left

Go to Cooking School

 Weekend Classes-

January  26-28, 2018

March 9-11, 2018

May 11-13, 2018

 For more information and to sign up, click on the specific dates you are interested in.

Week Long Class

July 16 -20, 2018

Day classes 

January 11, 2018 - Take a Tortilla and........

February 8, 2018 - Specialty Bread Baking

February 15 - 16,  Baking Workshop-

March 22, 2018 - Chile, Chili

April 19, 2018 - Barbecuing...all kinds and ways

June 14,  Party Appetizer Class


I will be serving Bizcochitos  and signing my cookbooks at the Treasure House Bookstore, December 9, from 1 to 3 PM at the Treasure House Bookstore on the Plaza in Old Town.  I would love to see you.  Autographed books make great gifts.

Where Women Cook" issue came out featuring a story about my cooking. Here's a photo from the story.

Where Women Cook

Order my next 5 cookbooks from any of the 3 sources and really help our rating!

Tex-Mex  came out February 28, 2017.Tex-Mex cook book cover

Or, order from us if you would like an autographed copy for you or for any persons on your gift list. 

And we will drop ship each book if you like.


Barnes and Noble


Revisesd, 2nd edition of 'Jane Butel's Southwestern Kitchen"was published October 4, 2016.

Southwestern Kitchen book cover 2016

Jane Butel's newest cookbook, "Simply Southwestern"  was published November 22, 2016.



Barnes and Noble

Simply Southwest book cover


Hotter Than Hell was re-published and completely re-edited and released in March, 2017.  If you would like a personally autographed cookbook, order from us NOW

If you would like a personally autographed copy  of the newly released and re-edited  Barbecue cookbook, order from us NOW! 




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Recent video recipe:

POSOLE on You TubePosole

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Blog link: Southwest Cooking with Jane Butel



Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

Best of Mexican Regional Recipes

The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.

Softbound Printed Edition

for $2.99

Click here to buy now

Click here to see a preview of the book





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