I have just posted our new Spring Calendar of day classes. What fun it will be to begin grilling and barbecuing outdoors again. If you have a request for a new class, please email me at email@example.com. I look forward to hearing your ideas.
Next week is our week-long class and there is still space for a full week's registration at half price or you can purchase a day's class for half price. The menus for each day are under the week-long tab on my website at www.janebutelcooking.com.
Our next weekend class is April 29 - May 1.
There is still space available for our fabulous, fun Oaxaca Culinary Tour June 14 -20, 2022, where we take three different cooking classes, tour ancient sites and visit colorful villages specializing in various crafts such as pottery and colorful wood carvings. And, we visit a Mezcal distillery.
For your convenience, I am listing them here with links.
Taco Party, March 31, 2022, 5 PM
Old Fashioned Southern Barbecue, April 7, 2 PM
New Mexican Favorites, April 12, 2 PM
Special Party Appetizers, April 21, 5 PM
Creative Grilling, May 12, 5 PM
Red and Green Chile Favorites, May 19, 2 PM
Take a Tortilla and ...May 26, 2 PM
We are scheduling lots of private classes (a private class last May) or groups of varying sizes of up to 12 participants. For more information, just call us at 505-243-2622 or contact us at firstname.lastname@example.org.
To start the tomatillo or chile seeds, you can use small drink cups and then plant them when they are at least 2 inches tall.
Below is my very favorite ace for Huevos Rancheros which we make for one of our breakfasts during the week-long class.
HUEVOS RANCHEROS WITH SONORAN SAUCE
Often found on Mexican restaurants’ menus, this is easy to prepare at home. This sauce can be made in advance so breakfast or brunch is simply a matter of poaching or frying the eggs.
Yield: 4 servings
1 recipe Sonoran Sauce (following)
8 corn tortillas
1 cup shredded mixed Monterey Jack and Sharp Cheddar cheese
3 tablespoons thinly sliced green onions, tops included
1 avocado, sliced into thin wedges
1 large tomato, cut into wedges
1. Prepare sauce and keep it warm. This may be made several days or up to 3 months ahead and frozen. Place tortillas in a plastic bag to warm 1 minute in the microwave or wrap tortillas in foil and heat in a 325° F oven 15 minutes. Heat 4 serving plates in the same oven.
2. Fry or poach the eggs. Assemble the dish by placing a tortilla on each plate; then pour about ¼ cup of sauce over each tortilla and put 2 eggs on top, topping with more sauce.
3. Sprinkle ¼ cup shredded cheese and a few green onions slices over each serving. Place plates back in the oven only long enough to melt the cheese, about 5 minutes. Garnish each plate with avocado and tomato wedges. Pass remaining warm sauce and tortillas separately.
Yield: 2 cups or 4 servings
1 Tablespoon butter
1 medium-size onion, thinly sliced and separated into rings
1 garlic clove, crushed
1 Tablespoon all-purpose flour
6 green chiles, parched, peeled and cut into 1-inch-wide slices
1 ½ cups chicken broth
½ teaspoon salt
2 medium-sized tomatos, cut into wedges
1. Heat butter in a skillet. Add onion and garlic, and cook until onion is softened. Stir in flour until well blended.
2. Add chiles, broth, and salt. Cook, stirring, until the sauce is slightly thickened, then cook about 5 minutes to blend flavors. Add the tomato wedges and serve as a sauce with burritos, or use as a sauce over poached eggs atop tortillas for Huevos Rancheros.
Recipe reprinted with permission from Jane Butel’s Southwestern Kitchen