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Great Red Chile Cooking Class Special-- Free Cooking Class Deal

By Jane Butel  July 11, 2023

We are launching a new Cooking Class Discount program .  For any one who has attended 3 of our day classes in 2023, may attend the fourth class free.

We have some openings this coming Thursday evening for the Red Chile Fiesta class and do have classes set for the next months.  The class this week is on special at $20.00 off or $95.00.

In the class you will learn why red chile is so special and noted as the best natural retardant for stopping or vastly slowing the growth of cancer cells and helping your heart. 

Red Chile is one of the most special spices. As you know, it is the ripe form of green chile and has many differecnt qualities.

          First, red chile is high in vitamin A instead of Vitamin C in the green chiles.Vitamin A is critical for healing.  When kept cool in a vapor-airtight container such as glass, it keeps almost forever instead of being highly perishable like green chile. 

          Red chile  retards spoilage, the secret behind Carne Adobado.  The use of generous amount of red chile kept the pork after butchering from spoiling--the Genesis of Carne.  (And you will learn the hints for always fabulous tasting Carne)

Red chile Aids digestion.

Red Chile  helps keep your complexion clear and tons of other benefits.

And, don't worry about the heat in our kitchen.  We have both refrigerated air and evaporative cooling in our kitchen.

The special dishes we will be making are--

  • Bowl O Red award winning chili
  • First Love Chili for those new to chili
  • Salsa Rojo 
  • RedChile Beef Enchiladas
  • Carne Adobado
  • Spicy Chocolate Cupcakes     

If you are planning to entr a Chili Cookff--this class and recipe for Bowl o Red would be very helpful.  This is considered the original chili and variations of this recipe have won more contests than any.

I hope you can come!

We do have other classes set for the rest of the summer.  They are Green Chile Fiesta, July 27, Fun, Fun Tacos on August 10 and New Mexico Favorites on August 24 with  many more to come.  Ouir next weekend is August 18 - 20 and our next week long is October 23 - 27.

Please let me know of any special requests for fall.

Here's my very favorite and easy Fajita  recipe for easy summer cooking--

CHICKEN FAJITAS WITH PICO DE GALLO,

SOUR CREAM & TORTILLAS

 Chicken breast is perfect with the traditional fajita marinade.  I have always preferred the fresh pure flavors of lime and garlic to the “foreign flavors” such as soy sauce and monosodium glutamate.  My favorite way to serve these chicken fajitas is with grilled rather than sauteed vegetables.  Select large red onions and the biggest bell peppers you can find.  You can use this recipe with beef, shrimp or most any meat or seafood.

 Yield:  6 to 8 servings

 2 pounds lean boneless, skinless chicken breasts

Juice of 2 limes

6 garlic cloves, minced

1 teaspoon salt

Freshly ground black pepper

¼ cup vegetable oil

2 large red onions, halved crosswise

1 each large red, green and yellow bell pepper, cut into strips

Pico de Gallo,

Dairy sour cream

Guacamole, optional

6 inch diameter flour tortillas, warmed 

  1. Cut each breast in half, following the natural division of the cartilage and removing any fat. Pound between sheets of plastic wrap to uniform thickness. 
  1. To prepare the marinade: Combine lime juice, garlic, salt, black pepper, and oil in a bowl.  Dip each side of the chicken breast into the mixture and marinate 30 minutes at room temperature or up to 1 hour in the refrigerator.

 Preheat the grill, allowing enough time to get hot. Use mesquite wood or chips to flavor the to give a real authentic flavor. Lightly brush onion halves and bell pepper strips with oil. Start vegetables 20 25 minutes before starting the chicken. When they are done, cut into ½ inch wide strips and mix together. Keep warm. 

  1. Grill chicken about 3 inches from coals for about 4 minutes to the side. Cut into strips about 1 inch wide when done. 
  1. Serve the grilled chicken over the grilled onions and peppers. Serve with bowl of Pico de gallo and sour cream and guacamole if desired. Pass napkin-lined basket of hot tortillas. 

VARIATIONS:          Pan-saute the onions and peppers, cutting them into strips before cooking using minimal oil, cooking only until slightly crisps.

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