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Features New Mexican favorites such as Green Chile Chicken Enchiladas, Red Chile Beef Enchiladas, Crispy Chicken Tostados, Baja Shrimp Tacos with All the trimmings, Sopaipillas, corn and flour tortillas and Perfect Margaritas.
ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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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.
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.