My Account   |   View Cart

News And Events Title for Left

Cooking School

 Weekend Classes-

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.

NEWS, NEWS, NEWS 

Sizzling Half Price Sale on ALL 2016 weekends and week long classes Memorial Day weekend until midnight May 30,2016.  Love to cook with YOU! 

Check out this new story about our school in the current edition of New Mexico Homes. Just click on this link http://www.newmexicohomes.

 com/articles/learn-to-love-southwest-cooking-with-jane-butel-of-corrales

 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 kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

chiles 4 health, 2015

This Chiles 4 Health Gift Box is perfect for spring and summer gift giving.

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
.

 

 

 


BREAKFAST BURRITOS

 

Almost as controversial as chili, breakfast burritos rank right up with green chile cheeseburgers with being a very popular solely New Mexican treat. At Fiestas, such as the Balloon Fiesta and even Farmer’s Markets there most always is a popular Breakfast Burrito booth. There are three ingredients that are necessary—eggs, green chile and a flour tortilla. The rest of the ingredients are personal—such as whether to add hash brown potatoes, browned onion, or sausage. And if sausage is added, should it be regular breakfast sausage or chorizo? Following is my favorite version using almost all the variable ingredients.

Yield: 4 servings

1 pound breakfast sausage, crumbled and browned, optional

1 Tablespoon butter

2 medium baked or boiled potatoes, diced

¼ cup chopped onion

8 eggs, whisked

3 Tablespoons milk

¾ teaspoon salt

½ teaspoon ground Mexican oregano

3 parched and peeled green chiles, cut into one inch dice

¾ cup coarsely grated Monterey Jack and cheddar mixed

4, 10 to 12 inch flour tortillas, warmed

4 leaves each Romaine and red leaf lettuce

1 red ripe tomato, chopped

1 cup salsa rojo, recipe follows

  1. In a large 12 inch skillet, crumble sausage if using and cook over a medium heat until the fat cooks out and the meat is lightly browned in places. Drain well and remove sausage from skillet.
  1. Preheat oven to 425 F. Add butter and when melted, brown the potatoes, adding the onions after turning the potatoes the first time, about 3 minutes.
  1. Add cooked sausage to the skillet and then add the eggs that have been beaten with the milk, salt and Mexican oregano. After about 2 minutes, stir the eggs and add the green chiles and ¼ cup of the cheese. Continue to stir the eggs periodically and in the meantime, place the tortillas on 2 baking sheets. Place the egg mixture in a triangle, with the point just about 2 inches in from one side of the tortilla. Divide ¼ cup of the cheese between the four burritos. Fold one side over the egg mixture, then fold the other. Secure with a toothpick at the folded end if necessary.
  1. Sprinkle remaining ¼ cup of cheese, dividing among the 4 burritos. Place in preheated oven for about 5 minutes or until edges of the tortillas are lightly browned and cheese is melted. Place 4 ovenproof plates in the oven.
  1. To serve, place a burrito on each warmed plate and sauce the top with ¼ cup each of the Salsa Rojo. Tuck a piece of lettuce alongside one of the edges of each burrito and sprinkle with chopped tomato.

Recipe reprinted with permission from Jane Butel’s Southwestern Kitchen

 
Sign Up For Jane Butel's E-Newsletter,
Butel's Bytes
Home
About Jane
Featured Recipes
E-Newsletter
Blog
10 Favorite Recipes Sign up
Twitter
Follow Jane Butel
On Twitter
Facebook Logo

Follow Jane Butel
On Facebook



♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦

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

© Copyright 2011 All Rights Reserved. TEX MEX Inc. Privacy Policy.

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

 

Powered by Full Partner