Yellow Corn Masa, Blue Corn Tamales Masa, New Mexican Tamale Recipe | janebutelcooking.com
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Jane Butel

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 Corn & Masa Products

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Jane Butel's Pecos Valley Spice Company uses the finest New Mexico-grown Blue Corn products available- 100% pure and no other corn types added. Blue Corn meal is a truly authentic food of the Southwest, traditionally used by the Navajo and Pueblo people of this region. Our Blue Corn Pancake Mix is sweet and nutritious (high in protein), and people are almost always surprised by how good it is!

Included:

New Mexico Blue Corn Pancake Mix (1 lb.) & Recipe

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Jane Butel's Pecos Valley Spice Company uses the finest New Mexico-grown Blue Corn products available- 100% pure and no other corn types added. Blue Corn meal is a truly authentic food of the Southwest, traditionally used by the Navajo and Pueblo people of this region. Our Blue Corn Muffin Mix is sweet and nutritious (high in protein), and people are almost always surprised by how good it is!

Included:

New Mexico Blue Corn Muffin Mix (1 lb.) & Recipe

Price: $ 4.50
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 This masa is made exactly the same as our yellow corn masa. The only difference is that native white corn is used, which gives the masa a special, somewhat sweet taste that is favored by Natives Mexicans and many others

Price: Advance Price until 11/17/2024
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This masa is specially ground coarser for tamales which imparts a corn filled flavor. When blanketing the spicy meat filling, the authentic flavors are preferred by many. This New Mexican Tamales recipe is popular for its unique flavors and spices.

To know more about the Blue Corn Tamale recipe, explore a series of options.

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Native New Mexican grown and lava-wheel ground to a very fine flour consistency. It features a nut-like flavor derived from smoking with pinon wood. Perfect for breads, batters and a range of very special Southwestern treats. Just like our blue corn masa, ours is pure and NOT filled with other corns.

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Created by the Spanish in 1620 in Old Town Albuquerque, these golden fried puffs of bread are favorites to accompany meals, serve stuffed or dusted with powdered sugar.

 

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Known as the "food of all blessings", it is served at all the Fiestas, Native American dances and celebrations. It is a must for New Year's and perfect with chile dishes. Made from lime treated whole corn kernels.  Blue corn posole has the additional essential amino acid, known as lysine; making it most probaby the only food known with total nutrition.

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Corn husks are necessary if you want to get the authentic flavor and appearance in tamales and casseroles for Southwestern specialties.  

Price: $ 40.00
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Fragrant pinon scented air, bubbling pots of posole and tables groaning with fluffy, fresh tamales with spicy red chile sauce for ladeling over the tamales bring back wonderfully happy memories to any and all who have been in New Mexico at Holiday time.  There is nothing  as good as well prepared posole and delicious tamales to warm you up and spread good cheer.  Legend has it that eating posole brings all manner of life’s blessings.

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GIFT CERTIFICATES AVAILABLE!

Please call 505-243-2622 or Email jane.butels@gmail.com to Order!

Go to Cooking School

NEW ONLINE VIDEO CLASS! - Tamale Rolling

Also All About Chiles, extensive learning online class

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

Oaxaca Culinary Week Long Tour, planned for June 11- 18, 2024

Day Classes

Day Classes Calendar Page

Taco Party, July 25, 2024, 5PM

Green Chile Fiesta, August 14, 2024, 5PM

Creative Southwestern Grilling, August 29, 5 PM

Next weekend class is:

August 2-4, 2024

Next weeklong class is:

October 14-18, 2024

 We are scheduling lots of private classes for groups of varying sizes  of up to 12 participants.

  For more information,  just call us at 505-243-2622 or contact  us at jane.butels@gmail.com. 

Gift certificates are available -- to order, contact us at

505-243-2622 or jane.butels@gmail.com. 

 

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Revised, 2nd edition of "Jane Butel's Southwestern Kitchen" was published October 4, 2016.

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Jane Butel's newest cookbook, "Simply Southwestern"  was published November 22, 2016.

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Hotter Than Hell was re-published and completely re-edited and released in March, 2017.  If you would like a personally autographed cookbook, order from us NOW

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 Blog Updates  Blogs released regularly.

Recent video recipe:

POSOLE on You TubePosole

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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.

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.

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