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 Weekend Classes-

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.

NEWS, NEWS, NEWS 

Sizzling Half Price Sale on ALL 2016 weekends and week long classes Memorial Day weekend until midnight May 30,2016.  Love to cook with YOU! 

Check out this new story about our school in the current edition of New Mexico Homes. Just click on this link http://www.newmexicohomes.

 com/articles/learn-to-love-southwest-cooking-with-jane-butel-of-corrales

 Blog Updates

Recent video recipe:
POSOLE

Posole

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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.

chiles 4 health, 2015

This Chiles 4 Health Gift Box is perfect for spring and summer gift giving.

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

Click here to buy now

 

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a preview of the book
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Caliente Carnitas


Carnitas are terrific to make in batches and freeze in serving sized quantities--thawing whenever you wish for great snacking! (Of course, you can make a half or even one-third recipe if you do not want to freeze them.) I like to dip them into a salsa--often serving two different salsas for variation.

Yield: 24 servings

Temperature: 425 F, then 350 F
Roasting time: 2 hours or until crisp and browned

3 pounds pork shoulder or butt, cut into 2 inch by ½ inch strips
6 garlic cloves, minced
1 teaspoon salt or to taste
3 Tablespoons pure ground hot chile powder or 1 ½ teaspoons chipotle powder
Water to barely cover

1. Preheat oven, trim and slice pork and place in a mixing bowl. Mix the garlic with the salt and chile and stir well. Sprinkle over the pork pieces and stir until evenly mixed.

2. Place in one or two shallow baking pans. The pork pieces should only be one to two layers deep. Add water to just barely cover. Place in oven for 20 minutes. Then reduce heat and roast for an additional hour. Check and turn the pieces with a spatula or tongs. Roast until crispy and brown.

3. Serve warm with one or two salsas for dipping. To store, place in freezer weight bags, in average serving-sized quantities. Flatten them out and freeze on a cookie sheet until firm and hard.

 

 
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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  
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