News And Events Title for Left

Cooking School

 Weekend Classes-

April 21-23, 2017

July 21-23, 2017 

November 10-12, 2017

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

Day classes

The next class is our Taco-Mania class set for 6 PM.  A fun class featuring many delicious and tasty ways to make this all time favorite snack and meal.  Register  NOW.

All of the 2017 Day Classes have been scheduled.  A very exciting offering for monthly classes is on our calendar .


"Where Women Cook" March issue just came out featuring a story about my cooking. Here's a photo from the story.

Where Women Cook

A good story about my newest cookbook, "Simply Southwestern" was printed in the March 8, 2017 issue. Click here to read it.

March 8, 2017 "Albuquerque Journal" publsihed a good article about my newest book.  Click here to read it.

Order my next 3 cookbooks from any of the 3 sources and really help our rating!

Tex-Mex just came out February 28,2017.

Tex-Mex cook book cover

Or, order from us if you would like an autographed copy for you or for any persons on your gift list. 

And we will drop ship each book if you like.


Barnes and Noble




Revisesd, 2nd edition of 'Jane Butel's Southwestern Kitchen" to be published October 4, 2016.

Southwestern Kitchen book cover 2016

Jane Butel's newest cookbook, "Simply Southwestern"  was published November 22, 2016.



Barnes and Noble



Simply Southwest book cover


 Blog Updates

Recent video recipe:


 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



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.

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

for $2.99

Click here to buy now


Click here to see
a preview of the book





This special dish was created to celebrate the defeat of the French or Mexican Independence Day, August 21, 1821; hence the traditional Mexican flag colors of red in the pomegranate seeds, white in the walnut sauce and green in the chiles.

For the Stuffing:

1 pound 92% lean ground beef

2 cloves garlic, minced

1/2 cup finely chopped onion

1/4 cup raisins

1/4 cup dried apricots, finely chopped

1 apple, finely chopped

2 large tomatoes, finely chopped

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

A few grinds freshly ground pepper

1/4 cup dry sherry

1/2 teaspoon salt

For the Chiles:

8 medium chiles poblanos, parched, chilled and peeled

1/2 cup flour (if making batter)

For the Batter (optional):

5 eggs separated

1 1/2 teaspoons salt

2 tablespoons flour

3 quarts vegetable oil

For the Sauce:

1 cup English walnuts, soaked in cold water overnight

1/2 cup slivered, skinless almonds

1/2 cup heavy cream

1 cup whole milk

6 ounces cream cheese

2 teaspoons finely chopped onion

1/4 teaspoon ground cinnamon

2 Tablespoons dry sherry

1/4 teaspoon salt

For the Garnish:

Seeds from 1 large, or 2 medium pomegranates

1 bunch Italian flat leaf parsley, coarsely chopped

  1. The night before, soak the walnuts in cold water. They have more flavor this way. If you do not do this, simmering one hour in water in a covered pan will remove some of the brown bitter skin, but soaking ahead is better. Prepare the stuffing by sautéing the crumbled ground beef in a sauté pan. Add the onion and garlic and cook and stir until the onion is clear. Add the remaining ingredients and sauté over medium heat, stirring frequently until mixture thickens, about 20 to 30 minutes.
  1. Meanwhile parch the chiles, by first rinsing, then piercing a small hole for steam to escape and place on foil on broiler pan or grill on top of the range or over a grill. When uniformly blistered and somewhat blackened, remove to ice water and allow to cool. When cool, drain and peel, stuff with the stuffing. If using a batter, dry thoroughly by blotting between paper or cloth towels, then roll in flour and set aside.
  1. To prepare the sauce, remove the skin from the soaked walnuts by vigorously stirring, draining, then rubbing them in a cloth towel until the skins come off. Place the heavy cream and milk in a blender jar, add the remaining ingredients and process until a thick sauce results. Set aside.
  1. If frying, heat one-half inch oil to medium high heat, about 375° F. Prepare the batter, if using, for the chiles by separating the eggs. Softly beat the whites, then beat the yolks with a fork or simple whisk, then scatter the flour over the yolks and mix together and slowly temper in a bit of the softly beaten egg whites, beating after each addition. Beat the remaining egg whites to stiff peaks. Then fold the whites into the yolk mixture, making certain to keep the air in the meringue. Dip each stuffed chile into the batter, and carefully lower into the hot oil. Carefully turn to lightly brown each side.
  1. Serve with the walnut sauce and garnish with pomegranate seeds and coarsely minced parsley.
Sign Up For Jane Butel's E-Newsletter,
Butel's Bytes
About Jane
Featured Recipes
10 Favorite Recipes Sign up

♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦

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 • Site Map My Account


Powered by Full Partner