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Oaxaca Culinary Tour, 3 Day 15% OFF Sale

By Jane Butel  April 12, 2022

Our Oaxaca tour is the most comprehensive of any and I am placing a three day sale of 15% off.  The sale cost will only be $2295 instead of $2700.  Single occupancy will be $300.00 additional.

You will have a very fun and relaxing tour of one of Mexico's most historic and beautiful cities.  You will have the opportunity to participate in three different cooking classes.  One will be taught in the city of Oaxaca and includes an upscale market tour.  The teacher has a very successful restaurant  and conducts the class in her own kitchen featuring Oaxacan specialties.  She also conducts a mescal tasting.

Another class is taught  in a beautiful setting in the outskirts of Oaxaca where we will learn all about chocolate, how it is grown, harvested, and roasted.  Here we will learn moles, memalitas and much more.

The third class  is set in Teotitlan, the corn village where we will learn a great deal about the history of corn, even how they make corn starch from fresh corn.  The market tour here  features a wide range of crafts in addition to many food stuffs we will select for our class.   This village has lots of history and a beautiful fresh  flower laden cathedral featuring portions of ancient Zapotec art.  We will also see  how fresh wool is carded, spun and dyed with all natural local dyes and have the opportunity to purchase beautiful rugs and woven objects, if desired.

We will have guided tours of Monte Alban, one of the wonders of the Ancient World, plus visits to villages specializing in various kinds of pottery, colorful wooden objects and see how Mezcal is made and learn of the differences between tequila and mezcal.

Additionally, we will be treated to two very special dinners, one upon arriving and an elaborate multi course chef's dinner with one of Mexico's most famous chefs at his Origin restaurant.

From the time you arrive at the airport to the time you leave, you will be escorted by wonderful and knowledgeable, English speaking guides, drivers and me.


There is lots of free time for exploring shops, markets, museums and whatever interests you.

Don't put it off--this just may be my last year to conduct this tour, which I dearly love.  I have been coming to Oaxaca nearly all my life and just love it!

If you have any questions, feel fee to call me at 505-243-2622 or email me at info@janebuelcooing.com.

Next week, I am teaching our fun, fun Party Appetizer class, just in time for spring entertaining.  Our next weekend class starts  the end of this month on April 29 and there are a few openings.

I wish you a very Happy Easter.

Here's one of my favorite mole recipes.  When I  had my restaurant in New York City, I placed it on the menu.  The Dietitian's at New York Hospital selected it as the healthiest Mexican entree in New York City.

MOLE VERDE

 Subtle and complex in flavor, this chicken is elegant enough to serve company.  Don’t be daunted by the long list of ingredients; the dish can be made in only about an hour.  It’s absolutely wonderful in warmed fresh corn tortillas with a topping of guacamole and sour cream; you might also serve it over rice or with a side dish of stewed beans.  When I Had my restaurant in New York City, the Pecos River Cafe, the dietitians at New York Hospital selected it as the healthiest entree in any Mexican restaurant in the city.  I ended making it numerous times on television.

Yield:  6 servings 

1 (3 lb) broiler-fryer chicken, cut for frying or the equivalent  chicken breast or thighs

About 3 cups chicken broth

2 Tablespoons juice from pickled jalapeno chiles

1 cup ground almonds

1 large onion, quartered

6 to 8 leaves dark green lettuce (romaine, leaf lettuce or outer leaves of iceberg lettuce)

1/2 cup fresh cilantro leaves

1 cup flat-leaf parsley springs

1 large clove garlic

6 fresh or pickled jalapeno chiles, stemmed or green chile powder to taste,starting with 1 teaspoon

1/3 cup virgin olive oil

Salt to taste, if desired

12 corn tortillas, warmed, or 3 to 4 cups hot cooked rice

Guacamole, if desired

2 cups sour cream, if desired 

  1. Place chicken in a single layer in a large pot. Pour in broth and jalapeno juice. Bring to a boil, then reduce heat, cover and simmer 35 to 45 minutes or until tender.  Cool in cooking broth.  Lift chicken from broth (reserve broth); discard skin and bones and tear meat in chunks. 
  1. If you need to grind the almonds, grind them in a blender, using a pulsing action. Then preheat the olive oil in a large, deep skillet.  When oil is hot, add the ground almonds and sauté until lightly tanned, about 3 to 5 minutes.  Set aside. 
  1. Then, to prepare the sauce, in a food processor or blender, add a cup of the reserved broth, then  process onion, lettuce, cilantro, parsley, garlic, and jalapenos until quite smooth.  Add additional chicken broth, a few tablespoons at a time, until mixture has the consistency of whipping cream. Set aside. 
  1. Add pureed sauce to the toasted almonds and heat and cook until the sauce is somewhat thickened.  Taste and adjust flavors.  Then add the chicken and simmer together 10 to 15 minutes or until flavors are blended and sauce is hot.  
  1. Serve in warmed tortillas or over rice, topped with guacamole and sour cream, if desired. 

Note:  For a slightly lower fat and calorie version, reduce the olive oil to 2 Tablespoons and the almonds to 2/3 cup – any less really affects the flavor and texture.

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