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Cooking School

 Weekend Classes-

October 14-16, 2016

November 11-13, 2016

Each is 50% off until 2 days before  the class. For more information and to sign up, click on the specific dates you are interested in.


Pre-order my next 2 cookbooks from any of the 3 sources and you will get an autographed nameplate and really help our rating!


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"   will be 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




Chilaquiles, Mayan Style

Yield:  6 to 8 servings
1 ½ cups poached chicken, coarsely chopped
12 tortillas, quartered
1 quart vegetable oil, for frying tortillas, optional
 ½ cup Monterey Jack cheese, grated
1 cup sour cream
1 quart Salsa Ranchero, recipe follows
¾ cup chicken stock, if needed

1. Prepare the Salsa Ranchero and heat the oil for frying if frying the tortillas.

2. Fry the tortillas, in hot (375 F) oil until crisp, if frying.  This dish can be made with baked tortillas.  If baking, preheat oven to 425F and bake until dry and crisp, about 12 to 15 minutes.

3. Oil the baking dish, then place the tortilla pieces in a three quart oblong casserole and spread the shredded chicken evenly over them.  If the chicken is dry, add ¾ cup chicken stock. Cover with the Salsa Ranchero.  Top with dollops of sour cream and a sprinkle of cheese.  Cover pan with foil and bake in a 350 F oven for about 15 minutes, until tortillas are softened and to evenly blend flavors.

To poach chicken: Stew 2 ¼ pounds bone-in skin-on chicken breast or part thighs in 1 quart chicken stock until done, then remove skin and bones and shred.

Salsa Ranchero
Yield: 1 quart
1 1/2 pounds tomatoes or 1, 28 ounce can diced tomatoes
1/2 cup chopped onion
2 tablespoons fresh cilantro, coarsely chopped
1 tablespoon vegetable oil
3 garlic cloves, minced
1/4 cup chicken stock from cooking chicken breast
1 tablespoon Worcestershire sauce
Salt to taste

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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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