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Cooking School

 Weekend Classes-

March 11-13, 2016

April 22-24, 2016

May 13-15, 2016

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.


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.

 For classes further ahead than listed, go to the cooking school link.



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Blog link: Southwest Cooking with Jane Butel



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.

Chili Madness Gift Box 2015


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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

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(Tortilla Soup)

This recipe is not quite as quick to make, however you can make one recipe and freeze in meal sized quantities, making the successive servings very quick!! It is delicious!! Every region of Mexico has its own version of tortilla soup, sometimes called Sopa de Ajo or Garlic Soup or Lime Soup. Originally developed as a way to use day old tortillas, it is a delicious and satisfying soup. This recipe is much faster to make with canned tomatoes, but will not have the subtle roasted flavor.

Yield: 8 to 10 servings

1/3 cup vegetable oil (enough to create a ½ inch depth)

12 tortillas cut into fine strips

3 large tomatoes (approximately 1 pound) or 1, 14 ounce can stewed tomatoes

2/3 cup chopped onion (1 medium)

8 cloves garlic, minced

12 cups richly flavored chicken stock (canned, freshly made or reconstituted bouillion)

1 to 2 teaspoons Pecos Valley Spice Co. Chipotle Powder

1 1/2 cups poached chicken (poached in chicken stock)

2/3 cup crumbled queso blanco or feta cheese

1 large avocado

1/3 cup cilantro, coarsely chopped

2 limes, cut into wedges

1 teaspoon pure ground Pecos Valley Spice Co. Red Chile

1. Heat oil, in a small skillet or pan. When hot, quickly fry the tortilla strips until they are crisp, stirring with a meat fork until the rapid bubbling has subsided. Drain well. Reserve about a Tablespoon of the oil in the skillet. In the meantime, if using fresh tomatoes, cut an “x” on the bottom of each and place them under the broiler or on a heavy griddle or frying pan and blacken the skins. Peel and puree in the blender. (If using canned, puree.)

2. Sauté the onion until it becomes clear, then add the garlic and cook for about two minutes more. Remove to a stock pot and add the tomato puree and simmer about five minutes. Then add the stock, chipotle powder and cook covered for at least 15 minutes, or until the flavor is well developed. Taste and add salt if desired.

3. To serve, divide the tortilla strips among the soup bowls, then add the chicken, crumbled cheese and, cubed avocado. Add the soup, then top with cilantro.

4. Serve wedges of lime on the side. Garnish the cut side of the lime by lightly touching it with pure red Pecos Valley ground Mild Red Chile.

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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

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


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