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Cooking School

 Weekend Classes-

March 11-13, 2016

April 22-24, 2016

May 13-15, 2016

July 15-17,2016

September 16-18, 2016

October 14-16, 2016

November 11-13, 2016

Week-Long Class-

August 22-26, 2016

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

NEW ONE DAY CLASS!

February 13, 2016 one day full participation class only $100.00--first few registrations taken!

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.

 For classes further ahead than listed, go to the cooking school link.

 

NEWS, NEWS, NEWS 

World's first electric wine aerator, now available. Quick, easy to operate, leaving all sediment in bottom of bottle.  A must have for the home and professional wine enthusiast.

aervana art 2

 

 Blog Updates

Recent video recipe:
POSOLE

Posole

 What do you want to see featured on our new blog?

Email us to make suggestions about post features!

Blog link: Southwest Cooking with Jane Butel

   
 

ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

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

Chili Madness Gift Box 2015

 

Our Gift Boxes are a great present for most anyone anytime.

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
$12.95


NOW ON KINDLE FIRE
for $2.99

Click here to buy now

 

Click here to see
a preview of the book
.

 

 

 


BLUE CORN PINON NUT PANCAKES


You’ll love these unique Blue Corn Pancakes. For a special treat, fold in 1 or 2 Tablespoons of toasted Pinon Nuts to your pancake batter. Serve with maple syrup, blueberries, fruited yogurt, toasted pinon nuts or New Mexican honey.

Yield: 8-10 pancakes

2 cups PECOS VALLEY SPICE CO. Blue Corn Pancake Mix or your favorite basic pancake recipe, substituting half Pecos Valley Spice Blue Corn Flour for half of the flour

1-1/2 cups milk

1 egg

2 Tablespoons oil

1. Beat eggs, oil and milk in a large bowl. Shake dry mix in package, then measure and add to liquid mixture and stir until lumps are just gone.

2. Let batter rest for 5 minutes. Batter puffs up after mixing, creating a fluffy like texture.

3. Fry on a hot lightly oiled griddle on medium high heat. The cornmeal in the flour makes the pancakes harder to turn. Smaller ones are easier to turn. Serve hot with New Mexico honey or your favorite maple syrup.

 

 
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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  
info@janebutelcooking.com • Site Map My Account

 

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