Did you know that spicy, especially chile laden foods do wonders for your body in addition to producing a cooling effect when you eat them?  Come cook all manner of yummy chile laden dishes the weekend of July 25-27.  For this "Beat the Heat" culinary weekend--I am placing the entire three session weekend on a very special discount.  Instead of $1050.00--the cost is $750.00.00 for our next July 25-27 weekend class.

Also--our 100% pure mild chile and hot chile are on sale this week for a third off as well.

In the weekend class, you will learn all about chiles--how to identify hotter ones, important culinary tips, the best ways to store them and the best classic chile recipes of New Mexico.   And an important health tip about chiles will be shared as well.  By the way--this proven health tip helps your heart as well as keeping cancer at bay.

And, one of the perfect hot weather foods is the taco--which can be made "cajillions" of different ways.  The taco started out as a child's dish in Mexico to appease a hungry little one who was impatient for the next meal.  In former times, corn tortillas were such a staple--being freshly made for each meal.  When a hungry little one would be whimpering for food, the mother would take a freshly made tortilla she had just prepared, place a morsel in it and give it to the child--the start of the taco.

We have a few places still available for the taco party class on Tuesday July 22  at 5 PM and would love for you to join us.  By the way, tacos are a great hot weather food--perfect for right now!

I look forward to cooking with you. Here's a favorite recipe to enjoy with the "political salsa"--

NEW MEXICO STYLE BEEF TACOS

Yield: 4 servings or 12 tacos

12 corn tortillas

Cooking oil

1 pound very lean ground beef

2 garlic cloves, minced

2 Tablespoons ground mild red chile

1 Tablespoon ground hot red chile

1 Tablespoon red wine or apple cider vinegar

¼ teaspoon dried Mexican oregano

½ teaspoon ground comino (cumin)

1 teaspoon salt

1 small onion, chopped

1 fresh tomato, coarsely chopped

2 cups shredded lettuce

1 cup grated cheddar cheese or to taste

1. Fry tortillas on both sides in ½ inch or more of hot oil. Fry each tortilla on one side until slightly crisp, but still pliable, then turn and fold in half. Allow one side to become crisp, then turn and fry the last side. You may want to fry several taco shells at a time and freeze the extras. For soft tacos, wrap tortillas in foil and warm in a 350 F oven for 15 minutes.

2. Lightly sauté the ground beef in a large skillet, then add the seasonings and cook and stir until well blended and the ground beef has lost its pink color. Drain off excess fat.

3. Place meat in the taco shells. Add the chopped onion, tomato, lettuce and cheese in layers. Heat briefly in a 450 F oven to melt cheese. Serve nested with extra lettuce and a side dish of salsa.

SALSA FRESCA

This refreshing sauce can be as mild or as hot as you like, depending on the chiles used. Any leftovers of this sauce can be added to guacamole, made into salad dressing or chile con queso, and can be frozen for up to 4 months for later use in cooked dishes. This salsa is the original salsa developed in Mexico and reputed to “save lives” after one of the Revolutions. The salsa has equal parts of red, green and white—just as the Mexican flag does and is reputed that those who had it on their dinner tables at meal time were saved—when the Federales came around to check on their loyalty.

Yield: 1-1/2 to 2 cups

1 large fresh tomato, finely chopped

½ cup finely chopped onion, or 2 scallions with tops included

4 green chiles, parched, peeled and chopped, or 4 ounces of canned chopped

green chiles (or 2 to 4 fresh jalapenos, finely minced)

1 clove garlic, finely minced

½ teaspoon salt

2 Tablespoons coarsely chopped cilantro (optional)

1. Combine all ingredients; allow to marinate for at least 15 minutes. Sauce keeps for 1 week when refrigerated.