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Celebrate June

By Jane Butel  May 31, 2022

June is about to "bust out all over".  With the beauty of all colors of roses, it always inspires me to want to share their glory with a garden party.  Here in Corrales, we have our annual garden tour the first Sunday in June and it is so inspiring to see how totally beautiful gardens can be in this high desert with extreme drought.  We actually have bright sun almost every day, which the flowers, fruits and vegetables love.  At times, we wish we could trade some of our sunshine for the rain falling in other parts of the country.

If you are inspired to create a garden party or a party of any kind--you may wish to participate in our Special Party Appetizer class on  June 2 at 5 PM.  These are fun and delicious appetizers guaranteed to please your guests.  We will be making Sundried Tomato and Spinach Wraps which are both light and fun with the Cilantro-Jalapeno  Chevre filling,  Greek inspired Green Chile Cheese Triangles with puff pastry, little tiny Poquito Potatoes with Caviar Butter Cream Filling, Chevre Bruschetta with a special Black Bean Salsa,  fun Bitsy Bloody Marias and Seviche in a martini glass with a spear of Tostado and Salsa Fresca.  These are fun appetizers to know for most any kind of entertaining.   

The next class in June is our Creative Grilling class on June 30 at 5 PM.  In the meantime, I will be taking a great group to Oaxaca June 14 - 20  and presenting some private classes.  The Take a Tortilla and.. which was set for last Thursday had to be moved to July 21 at 5 PM due to participants having health issues.  There is still room for more in that class.   There will be moper classes announced very soon.

Our next weekend classes are September 16 - 18 and November 4 - 6.  If you are in New Mexico, you may wish to compete in the New Mexico State Fair International contest which I sponsor.  You can enter any type of dish that is not considered local or American. 

Here are two dishes for entertaining--


This dish couldn’t be better named—it definitely will serve a crowd—at least 10 to 12 hungry “chile-starved” appetites. I particularly like it made with blue corn flour as the blue crust is especially appealing with the chili filling and cheesey top. The spicy goodness is sure to please most everyone. A tossed green salad completes the meal.

Yield: 10 to 12 servings or one 10 x 14 inch casserole

Temperature: 325 F

Baking time: 2 or more hours

8 cups water

3 cups Pecos Valley Spice blue corn flour(or corn meal)

2 teaspoons salt

2 pounds ground lean beef

1 pound chorizo, fried and well drained

½ cup chopped onion (1/2 of medium onion)

½ cup chopped celery

½ cup chopped green chile (about 4 fresh parched, peeled and chopped) or 1, 4 ounce can

1 cup whole kernel corn

1 cup grated sharp cheese

1 cup pitted ripe olives, sliced in two

1 cup chicken broth

3 ½ cups canned tomatoes

1/4 cup pure ground hot Pecos Valley chile

2 Tablespoons crushed Pecos Valley caribe chile

1 Tablespoon Pecos Valley cumin

1 cup Monterey Jack cheese

12 jalapeno or pimiento stuffed green olives, optional

  1. 1. Heat 5 cups of the water to boiling. Mix corn flour or meal, salt and remaining 3 cups water together and pour into boiling water, stirring constantly. Cook until thickened. Cover.
  2. 2. Before mixture cools, use it to line a very large casserole dish. Reserve one-quarter of the mush for the topping.
  3. 3. Brown the ground beef, stir in the cooked and drained chorizo and onion. Saute two to three minutes or until the onion is clear. Stir in all remaining ingredients except the Monterey Jack cheese and the green olives.
  4. 4. Simmer until somewhat thickened. Taste and adjust seasonings.
  5. 5. Spoon the mixture into the mush-lined casserole and top with spoonsful of the reserved mush, smoothing it to make a uniform topping. Garnish with the Monterey Jack cheese and sliced green olives.

Notes: This can be made up to 3 days ahead for baking 2 hours before serving. Leftovers freeze up to 6 months.



Serve this dish with a tangy green salad or fruit salad for rave reviews.  This is a more innovative tamale pie that features a great way to use any leftover turkey. The black beans and green chiles pair well with the blander turkey and cheese flavors.

Yield:  4-6 servings

6 cups water
1 ½ cups white cornmeal
1 teaspoon salt
2 cups cooked black beans with broth
1 (4-oz.) can chopped green chiles (1/2 cup)
½ cup finely chopped onion
2 garlic cloves, minced
2 Tablespoons ground hot chile or to taste
½ teaspoon chipotle chile powder or 1 chipotle chile (reconstitute if dried, in water to cover and a small splash of cider or white vinager) finely minced
1 teaspoon ground cumin
2 pounds coarsely chopped cooked turkey
1 cup mixed shredded Monterey Jack cheese and cheddar cheese

1. Grease a 3-quart casserole dish. Heat 3 cups of the water to boiling in a large heavy saucepan. Mix cornmeal, salt, and remaining 2 cups of water together in a  bowl and pour into boiling water, stirring constantly. Cook until thickened into a mush, about 30 minutes. Before mush cools, line bottom and sides of prepared casserole with three-fourths of the mush, reserving remaining mush for the top. Preheat oven to 325F (165C).

2. Combine black beans, green chile, onion, garlic, ground chile, chipotle chile, and cumin in a large saucepan, Cook, stirring, over low heat to blend flavors. Add turkey and cook until hot. Spoon turkey mixture into the lined casserole and cover with reserved mush. Bake, uncovered, 2 hours or until filling is bubbly and topping is browned. Top with cheese and bake until cheese melts.




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