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.
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.
Our Gift Boxes are a great present for most anyone anytime.
♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦♦
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.
Hailing from Chicago, Sarah Larson, who joined our Pecos Valley Spice Company, made this for us and we loved it! Her original recipe did not use smoked potatoes; however, we like it even better with them.
Yield: 4 servings
8-10 small to medium red potatoes, scrubbed and unpeeled, quartered
Use smoked potatoes or boil them as follows. Bring about three inches of water to a boil with 1 teaspoon salt and add the quartered potatoes. Cover and cook until fork tender, about 15 minutes. Drain water and stir in the remaining ingredients except the Caribe chile and lightly toss together; do not mash potatoes.
Taste and adjust seasonings. Garnish with Caribe chile.