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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.)