First ever Culinary Cruise appearance, November 9-16, 2013.
I would LOVE for you to join me. Click here to see the gorgeous Mexican Coastal Cruise experience. I will be doing live demonstrations and working with the chefs to have special dishes for the participants to savor.
On May 29, 2013 at 2 PM Jane will present a Grilling Demonstration at the Corrales Library.
For more information and to sign up, click on the specific dates you are interested in.
ALL CHILE PRODUCTS 25% OFF UNTIL MAY 10, 2013 ORDER NOW!
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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.
This recipe is one of my daughter Amy's favorite dinner requests. Serve with confetti rice made by tossing cooked rice with butter, salt, chopped red and green pepper; and a sliced orange, onion-ring and lettuce salad, laced with poppy seed dressing.
Yield: 4 to 6 servings
1 frying chicken, 3 pounds, cut into serving pieces ¼ cup ground mild red chile 1 teaspoon ground Mexican oregano 1 teaspoon ground cumin 1 teaspoon salt 2 garlic cloves, crushed 1. Lightly oil a large flat baking dish.
2. Place chicken pieces in a single layer in the pan. Combine the other ingredients and sprinkle half over the chicken. Bake uncovered at 375 F. for 30 minutes.
3. Turn each chicken piece over and sprinkle with remaining seasoning mix. Bake for an additional 30 minutes. Spoon drippings over the chicken before serving.