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.
This Chiles 4 Health Gift Box is perfect for Cinco de Mayo parties or for Mother's Day
Now available for $48.45 instead of $54.00 until April 30 Midnight.
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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.
These light, delicate crepes are wonderful for burritos and other fillings. The batter best if allowed to rest for at least an hour before baking
Yield: 12 crepes
3/4 cup flour
¼ cup blue corn flour or meal
¼ teaspoon salt
1/8 teaspoon cumin
¾ cup water
2/3 cup milk
3 eggs, beaten with a whisk
2 Tablespoons melted sweet (unsalted) butter
1 Tablespoon vegetable oil
Measure the dry ingredients, taking care to spoon the flour gently into the measuring cup before leveling. Place in a medium-sized bowl. Combine the liquid ingredients and stir into the flours until mixed. Do not beat. Add the butter and set aside.
Heat a 6- to 8-inch heavy skillet over medium heat. Brush with the oil. A drop of batter should sizzle when hot enough. Using a ¼-cup measure or 4-ounce ladle, place a scant ladleful of batter in the hot skillet only when needed.
Keep the crepes warm by placing in a cloth or crock until serving.
Reprinted with permission from Fiestas for Four Seasons