First ever Culinary Cruise appearance, November 9-16, 2013.
I would LOVE for you to join me. Click here to see the gorgeous Mexican Coastal Cruise experience. I will be doing live demonstrations and working with the chefs to have special dishes for the participants to savor.
Jane Butel will present a demonstration at Corrales Historical Days, 11 AM, May 18, 2013 at the Old Church.
On May 29, 2013 at 2 PM Jane will present a Grilling Demonstration at the Corrales Library.
For more information and to sign up, click on the specific dates you are interested in.
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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.
Mole sauce is a traditional combination of cinnamon, chocolate, and chiles. This recipe is from my aunt who lived in Monterey, Mexico, and my uncle claimed that it was the best he had ever eaten.
Yield: 6 servings
1 (3 1/2 lb.) chicken, cut into serving pieces
2 quarts chicken stock
3 corn tortillas
3 tablespoons raisins
1 or 2 ounces unsweetened chocolate
1/4 cup slivered almonds
1/2 onion, quartered
1 medium-size green bell pepper, roughly chopped
1 large tomato, quartered
2 garlic cloves, peeled
2 tablespoons crushed Caribe chile
1/2 teaspoon ground cinnamon
Arrange chicken in a large pot. Add stock, and cook until tender but not falling apart, 1 to 1-1/2 hours. Lift chicken out of stock and cool slightly. Reserve stock
Process tortillas, raisins, chocolate, almonds, onion, bell pepper, tomato, and garlic in a food processor or blender until finely ground. Add enough stock to make a thick gravy-like sauce. Add crushed chile and cinnamon. Pour sauce into a large pot. Add chicken pieces and simmer 30 minutes. If mixture becomes too dry, add more stock. Serve hot with rice.