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Get In on Our Red Hot, Week Long Southwestern Cooking Class

By Jane Butel  May 15, 2018

Register before it is too late to join our award winning week long class.  We have not offered this class in a year and it has always been so-o-o popular.  The July 16-20 class is the only one we are offering this year.

You will have so much fun immersing yourself in all the magic and charm of the flavors of the Southwest.  Chiles and corn have always been the mainstays and are the substance of a whole world  of exciting and yummy dishes.  You will learn the techniques that make the dishes so special as well as colorful and beautiful to behold.

The rich history of the ingredients and the dishes will be shared.  The basis of the Southwestern cuisine first started in New Mexico and the Rio Grande valley with the ancients.  You will learn just how  the popular dishes evolved and the special ways to enjoy and serve them.

From the popular to the lesser known specialties--you will learn them all.   And beyond the great taste of Southwestern and regional Mexican dishes--there is the amazing health benefits.  Chiles can add years of health to one and they can be truly enjoyable, not overwhelmingly fiesty and fiery.  Come join us for so many fun and valuable reasons--cooking will become so much more enjoyable  for you for the rest of your life and you will learn the healthy ways  of this special cuisine.

Some of the specialties will be a whole range of salsas, moles, tamales, enchiladas, tacos and much, much more.  Regional treats such as Pollo Borrachio, Chiles en Nogada, Carne Adobado and bowl of all blesssings--Posole.  You will learn why  and how Sopapillas were developed in 1620 in Old Town Albuquerque as well as how to make fluffy never fail versions of  your very own.  Delicious desserts such as Margarita Pie and never fail Flan and the rich history of chocolate will be discovered.  I truly look forward to cooking with you!

Here are a couple of favorite recipes for you to enjoy making. 


This is a very yummy Sonoran chicken dish that you don’t see too often. It is somewhat reminiscent of picadillo, a cinnamon scented ground pork or beef dish accented with nuts and raisins. It is delicious served over rice, particularly peppered cumin rice. For an attractive presentation, mold the rice into a dome shape and arrange the chicken around the rice.

Yield: 6 servings

¼ cup vegetable oil

2 Tablespoons butter 

2, 2 ½ lb. chickens, cut into serving pieces, or 8 chicken legs with thighs

¼ lb. cooked ham, coarsely chopped

1 cup raisins

2 cups beer (see Note, below)

1/8 teaspoon ground cloves

1/8 teaspoon ground cinnamon

1/8 teaspoon ground coriander

2 garlic cloves, minced

¾ teaspoon salt

Freshly ground black pepper

½ cup piñon nuts

½ cup pimiento-stuffed olives, halved

1 tablespoon capers, drained (optional)

1. In a heavy, flameproof casserole dish with a lid, heat oil and butter. Add chicken pieces and sauté until golden. Add ham, raisins, beer, spices, garlic, salt and pepper.

2. Cover and simmer until the chicken is tender when pierced with a fork, about 1 hour. Add the piñon nuts, olives, and capers and heat through, uncovered, about 5 minutes.



This is a refreshing  dessert that is just perfect after most any Southwestern or Mexican meal.  It is so easy to make.  The pretzel crust gives you the taste memory of a margarita and the crunch is just perfect with the creamy and tart edge of the filling.

Yield: 1 9” pie

1 ¼ cups finely crushed pretzels

2/3 cup butter melted

¼ cup sugar

1, 14 oz. can sweetened condensed milk

1/3 cup fresh lime juice

2 to 4 tablespoons tequila

2 tablespoons Triple Sec

1 cup whipping cream, whipped

Lime slices for decoration

1. Lightly butter a 9-inch pie plate. Combine crushed pretzels, butter and sugar in a small bowl; then press firmly into bottom and up the sides of the pie plate, creating an even thickness. Refrigerate while making filling.

2. Combine sweetened condensed milk, lime juice, tequila and Triple Sec in a large bowl; mix well. Fold in whipped cream. Pour into prepared crust.

3. Cover and freeze 4 hours or refrigerate 2 hours. If frozen, soften in refrigerator slightly before serving. Decorate with lime slices. Freeze or refrigerate leftovers.



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