Want a great, fun opportunity to get out of the house and learn to make lots of delicious Southwestern and Mexican Regional dishes? You'll learn good to know tips and techniques that both save time and make cooking more joyful for any kind of cooking. From perfect sauces and salsas to chile rellenos of many kinds--to moles, and baking such treasures as Tres Leches cake.
My full participation week long classes have garnered me the honor of being the "Best in the US" for non-vocational and hotel based cooking schools. Now I am teaching small classes in own kitchen.
So, why not take a week off and enjoy learning yummy dishes that you can make forever! I will share with you the history of the major ingredients such as chiles, corn and chocolate as well as the fascinating history of many of the recipes. Such little known facts as well as the history of the famous Sopaipilla will be shared.
Have you ever tasted Carne Adobado? It becomes a favorite with most who try our recipe from centuries ago. I will share that interesting history with you also. Here's my favorite recipe--you do need to use our pure products for the best flavor!
And, of course, I will tell you the amazing history of tequilla, mezcal and the margarita. By the way, since 2000, Margaritas have been the best selling cocktail in the US and are very popular world wide.
Normally $1950.00 for the five full participation classes--I am now discounting it 20% to $1560.00--a real bargain! A get acquainted reception and dinner the Sunday evening before the class starts is also included.
Any questions? Just call 505-243-2622 or email me at firstname.lastname@example.org.
(Pork with Red Chile Sauce)
This is one of the best, if not the very best-tasting, pork creations from northern New Mexico. Traceable back to Conquistador days, this dish has somehow never gained favor outside of New Mexico. I think it is because crushed caribe chiles are hard to find outside the area. I always make a full five and one half pound recipe because I like to have lots available for burritos, tacos, and enchiladas, or to serve over or under rice, beans or eggs.
Yield: 10-12 servings
1/2 cup crushed caribe chile
1/4 cup ground mild chile
1/4 cup ground hot chile
3 garlic cloves
2 Tablespoons ground cumin
2 teaspoons Mexican oregano
2 teaspoons salt
4 cups water
5-1/2 pounds bone-in pork shoulder, cut into ½ inch thick chops (trimmed so as to keep a narrow layer of fat around the edges)
- Process all the ingredients except pork in a blender or food processor. Pour into a flat-bottomed glass baking dish. Dip each pork chop into the marinade and lay to one side of the baking dish as you coat the rest. Let marinate 30 minutes at room temperature, periodically spooning chile mixture over the top and turning chops over. Then cover with plastic wrap and refrigerate overnight. (The pork can be frozen for up to 3 months at this point.)
- In the morning, stir and coat each pork chop with chile sauce. Stir and coat again. Preheat oven to 325F (165C). Cover pan with lid or foil; bake chops, covered for the first 45 minutes. Remove cover and bake 1 to 1-1/2 hours longer, spooning the sauce over chops every 30 minutes. Let cool.
- Using a sharp knife, remove bones and pull meat apart with your fingers to shred the pork into about 25 cent size pieces—do not finely shred the pork.. Place shredded meat back in the baking dish. Bake 30 minutes to allow the sauce to cook into pork. When done, the meat should be a bright rosy red color and very tender.