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Cooking School

 Weekend Classes-

November 14-16, 2015

Week-Long Class-

February 22-26, 2016

August 22-26, 2016

 For more information and to sign up, click on the specific dates you are interested in.


The fall weekend cooking classes are NOW ON SALE at 50% off or $575.00. To register click the dates you are interested in.

NEW DAY CLASSES OCTOBER 6, 8 AND 22, 2015.  To register, click the class you are interested in or call us at 505-301-5765. 

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


October 6, Balloon Brunch menus, 11 AM.  Full Participation Class. Register Now.

October 8, Tamale Roll Full Participation Class, 11 AM.  Register Now.

Octrober 22, Taco-Mania, 6 PM. Full Participation Class.  Register Now.

World's first electric wine aerator, now available. Quick, easy to operate, leaving all sediment in bottom of bottle.  A must have for the home and professional wine enthusiast.

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Recent video recipe:


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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.


Our Gift boxes are a great present for most anyone anytime.

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




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 • Site Map My Account


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