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 Weekend Classes-

October 14-16, 2016

November 11-13, 2016

Each is 50% off until 2 days before  the class. For more information and to sign up, click on the specific dates you are interested in.


Pre-order my next 2 cookbooks from any of the 3 sources and you will get an autographed nameplate and really help our rating!


Barnes and Noble




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

Southwestern Kitchen book cover 2016

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



Barnes and Noble



Simply Southwest book cover


 Blog Updates

Recent video recipe:


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Email us to make suggestions about post features!

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




Huevos Rancheros with Sonoran Sauce

Often found on Mexican restaurants’ menus, this is easy to prepare at home.  This sauce can be made in advance so breakfast or brunch is simply a matter of poaching or frying the eggs. 

Yield:  4 servings

1 recipe Sonoran Sauce (following)
8 corn tortillas
8 eggs
1 cup shredded mixed Monterey Jack and Sharp Cheddar cheese 
3 tablespoons thinly sliced green onions, tops included
1 avocado, sliced into thin wedges
1 large tomato, cut into wedges

1.  Prepare sauce and keep it warm.  This may be made several days or up to 3 months ahead and frozen.  Place tortillas in a plastic bag to warm 1 minute in the microwave or wrap tortillas in foil and heat in a 325° F oven 15 minutes.  Heat 4 serving plates in the same oven.
2. Fry or poach them.  Assemble the dish by placing a tortilla on each plate; then pour about ¼ cup of sauce over each tortilla and put 2 eggs on top.

3. Sprinkle ¼ cup shredded cheese and a few green onions slices over each serving.  Place plates back in the oven only long enough to melt the cheese, about 5 minutes.  Garnish each plate with avocado and tomato wedges.  Pass remaining warm sauce and tortillas separately. 

Sonoran Sauce

Yield:  2 cups 0R 4 servings

1 Tablespoon butter
1 medium-size onion, thinly sliced and separated into rings
1 garlic clove, crushed
1 Tablespoon all-purpose flour
6 green chiles, parched, peeled and cut into 1-inch-wide slices
1 ½ cups chicken broth
½ teaspoon salt
2 medium-sized tomatos, cut into wedges

1. Heat butter in a skillet.  Add onion and garlic, and cook until onion is softened.  Stir in flour until well blended. 

2. Add chiles, broth, and salt.  Cook, stirring, until the sauce is slightly thickened, then cook about 5 minutes to blend flavors.  Add the tomato wedges and serve as a sauce with burritos, or use as a sauce over poached eggs atop tortillas. 

Recipe reprinted with permission from Jane Butel’s Southwestern Kitchen



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Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.

Softbound Paperback $10.95

Now On Kindle! $2.99

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622 • Site Map My Account


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