My Account   |   View Cart

News And Events Title for Left

Cooking School

 Weekend Classes-

October 10-12, 2014

November 7-9, 2014

2015 Schedule 

January 16-18, 2015

March 20-22, 2015

April 17-19, 2015

Week Long Class-

February 22-27,2015

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

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

NEWS, NEWS, NEWS

Our  October weekend class is NOW on a special 50% OFF sale until October  3, midnight.  Only 4 places left.

Hurry!!   

Register NOW!

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 and ingredients 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
$12.95


NOW ON KINDLE FIRE
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.

 

 

 
Sign Up For Jane Butel's E-Newsletter,
Butel's Bytes
Home
About Jane
Featured Recipes
E-Newsletter
Blog
Twitter
Follow Jane Butel
On Twitter
Facebook Logo

Follow Jane Butel
On Facebook



♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦

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

© Copyright 2011 All Rights Reserved. TEX MEX Inc. Privacy Policy.

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

 

Powered by FullPartner