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Cooking School

 Weekend Classes-

February 10-12, 2017 

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

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

A very special Baking 2 Day full participation class is set for February 23-24, 2016.  . To register, just click here.

NEW HOLIDAY BAKING CLASS, DECEMBER 15, 2016 Register NOW

NEWS, NEWS, NEWS

Pre-order my next 2 cookbooks from any of the 3 sources and really help our rating!

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.

Amazon

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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.

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Simply Southwest book cover

 

 Blog Updates

Recent video recipe:
POSOLE

Posole

 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

 
 

ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

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
$12.95


NOW ON KINDLE FIRE
for $2.99

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New Mexico's Special Christmas Traditions

by Jane Butelâ„¢

Christmas in New Mexico is very traditional, combining centuries old customs of the Native Americans with the four hundred year old Spanish traditions.  If you haven't experienced Christmas in New Mexico, plan to real soon.  From the luminarias lighting home after home, block after block combined with all manner of colorful lighting to the special foods--Christmas here is indeed memorable.

Candlelighted choirs are everywhere.  Both secular and religious music are very popular and singing in the plazas, churchs and auditioriums fairly ring with beautiful music.

In addition to the luminarias which are candles nestled in sand in  paper sacks to small bonfires made from pinon wood shich scent the air in a very special way.  The crisp, clear high altitude air mades for a very special setting.

The culinary traditions are to serve the state cookie, Bizcochitos with hot chocolate after viewing the outdoor lighting and singing. Families vary with their traditions.  Many native families serve posole on Christmas eve for dinner, other always serve posole for good luck on New Years.  I am including my favorite Posole recipe from our cooking schools.

New Mexico is special year round, we look forward to welcoming you here next year.  We have great discounts available until noon Christmas Eve--20% off live or on-line classes, free sneak peeks of our cooking club which you simply must join, 10% off our Oaxaca trip and free shipping on our products and cookbooks offered until the end of the year. Check out our website at www.janebutel.com

Here's my favorite Posole recipe--

POSOLE
Dried Corn with Pork and Red Chiles


You may serve this either as a side dish or main dish.  I like to layer toppings such as fresh shredded cabbage, fresh lime juice and fresh chopped onion.

Yield:  15 to 16 servings

1 pound dried posole
1 quart water, or more
2 pounds pork, steak or roast, cut into ½” cubes
1 Tablespoon salt or to taste
2 garlic cloves, minced
pinch of Mexican oregano
1 Tablespoon cumin, or to taste
¼ cup caribe chile or to taste

1. Simmer the posole in unseasoned water until it becomes soft and the kernels have burst open; it usually requires 1-1/2 to 2 hours.

2. Brown the pork in a cold, well-seasoned frying pan; adding no fat or oil to the pan. Saute until very browned, then add to the posole. Deglaze the frying pan with 1 cup water, stirring to loosen the brownies sticking to the pan.  Also add to the posole.

3. Add remaining ingredients, using one-half the cumin and cook the stew for 1 or more hours, to blend the flavors.  Just before serving, add the remaining half of cumin.  Taste and adjust the seasonings.  Ideally, this dish should be started the morning before it is to be served, to allow the flavors to develop.

 

 


 

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