ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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.
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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.
If Mexican chocolate is unavailable, try this fudge sauce. Store leftover sauce in a covered container in the refrigerator. If the sauce becomes too thick, thin it slightly by adding a little boiling water.
Yield: 3 cups
1 (12 oz.) can evaporated milk 1 3/4 cups sugar 4 (1 oz.) squares unsweetened chocolate, broken into pieces 1/4 cup butter or margarine 1 teaspoon pure Mexican vanilla extract 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/8 teaspoon grated nutmeg
1. Heat milk and sugar in a medium-size heavy saucepan, stirring constantly, until mixture simmers.
2. Add chocolate and stir until melted. Beat until smooth. (If sauce has a slightly curdled appearance, beat vigorously; it will become creamy smooth.)