Give yourself a break before the holidays and learn to cook some festive, very special foods for a Southwestern holiday feast. New Mexican holiday dishes are steeped in hundreds of years of tradition and have fabulous, rich flavors. From the famous Bizcochitos to Posole to Tamales...each can be a very exciting, mouth-watering  taste treat if made correctly.  Come learn the special hints and tips for cooking these dishes that are steeped in rich tradition.

For the next three days, I am offering a very special price of $750.00 down from $1050.00 for our award winning weekend full participation cooking class.  And, if time is short and or you wish to come cook with us for just a day or two instead of all three sessions,  you may register for just one session for just $250.00.  (Each of these classes has a great deal more dishes than the usual day classes.)

Friday evening, we start with a festive party and make three Salsas, Composed Nachos, Bowl o Red with with Fixin's 'n Mixin's plus Chicken Fajitas.

The Saturday class features the hints and tips for the best ever Green Chile Chicken Enchiladas and Red Chile Beef ones as well as our famous Nine Day Cole Slaw topping Spicey Shrimp soft Tacos and the fluffiest ever Sopaipillas made the originial way with yeast. Also, we make Blue Corn Crusted Chiles Rellenos  and , we start the marination of Carne Adobado...the mouth watering, historic dish of Northern New Mexico.  We also start the preparatory cooking of Posole to be finished Sunday and served the traditional Mexican way with toppings. This dish is believed to have very special curative properties and is a specialty of the Curanderas.

On Sunday, we finish the Carne Adobado and the Posole, create Tamales with Red Chile Sauce and make three desserts..my $50,000 recipe for Flan Caramelisado, the Celebrity Bizcochitos and Fruit Filled Empanadas.

And if you attend all three days of the weekend class, you will receive a Diploma and a copy of my Southwest Cookbook awarded by Publisher's Weekly as the "Bible of Southwestern Cooking.

The schedule for the balance of the year is a Pie Baking Class on November 16, followed byoiur a very special Holiday class featuring New Mexico holiday traditions on December 7.

We will be featuring Holiday Specials on m cooking clases for gifting  very soon.

Here's a couple of recipes--

HUEVO RANCHEROS with SONORRAN SAUCE

Often found on Mexican restaurants’ menus, this is easy to prepare at home.  This sauce can be made in advance so breakfast or brunch is simply a matter of poaching or frying the eggs. 

Yield:  4 servings

1 recipe Sonoran Sauce (following)
8 corn tortillas
8 eggs
1 cup shredded mixed Monterey Jack and Sharp Cheddar cheese 
3 tablespoons thinly sliced green onions, tops included
1 avocado, sliced into thin wedges
1 large tomato, cut into wedges

1.  Prepare sauce and keep it warm.  This may be made several days or up to 3 months ahead and frozen.  Place tortillas in a plastic bag to warm 1 minute in the microwave or wrap tortillas in foil and heat in a 325° F oven 15 minutes.  Heat 4 serving plates in the same oven.
 
2. Fry or poach them.  Assemble the dish by placing a tortilla on each plate; then pour about ¼ cup of sauce over each tortilla and put 2 eggs on top.

3. Sprinkle ¼ cup shredded cheese and a few green onions slices over each serving.  Place plates back in the oven only long enough to melt the cheese, about 5 minutes.  Garnish each plate with avocado and tomato wedges.  Pass remaining warm sauce and tortillas separately. 

Sonoran Sauce

Yield:  2 cups 0R 4 servings

1 Tablespoon butter
1 medium-size onion, thinly sliced and separated into rings
1 garlic clove, crushed
1 Tablespoon all-purpose flour
6 green chiles, parched, peeled and cut into 1-inch-wide slices
1 ½ cups chicken broth
½ teaspoon salt
2 medium-sized tomatos, cut into wedges

1. Heat butter in a skillet.  Add onion and garlic, and cook until onion is softened.  Stir in flour until well blended. 

2. Add chiles, broth, and salt.  Cook, stirring, until the sauce is slightly thickened, then cook about 5 minutes to blend flavors.  Add the tomato wedges and serve as a sauce with burritos, or use as a sauce over poached eggs atop tortillas. 

Recipe reprinted with permission from Jane Butel’s Southwestern Kitchen

HUEVO RANCHEROS with SONORRAN SAUCE

Often found on Mexican restaurants’ menus, this is easy to prepare at home.  This sauce can be made in advance so breakfast or brunch is simply a matter of poaching or frying the eggs. 

Yield:  4 servings

1 recipe Sonoran Sauce (following)
8 corn tortillas
8 eggs
1 cup shredded mixed Monterey Jack and Sharp Cheddar cheese 
3 tablespoons thinly sliced green onions, tops included
1 avocado, sliced into thin wedges
1 large tomato, cut into wedges

1.  Prepare sauce and keep it warm.  This may be made several days or up to 3 months ahead and frozen.  Place tortillas in a plastic bag to warm 1 minute in the microwave or wrap tortillas in foil and heat in a 325° F oven 15 minutes.  Heat 4 serving plates in the same oven.
 
2. Fry or poach them.  Assemble the dish by placing a tortilla on each plate; then pour about ¼ cup of sauce over each tortilla and put 2 eggs on top.

3. Sprinkle ¼ cup shredded cheese and a few green onions slices over each serving.  Place plates back in the oven only long enough to melt the cheese, about 5 minutes.  Garnish each plate with avocado and tomato wedges.  Pass remaining warm sauce and tortillas separately. 

Sonoran Sauce

Yield:  2 cups 0R 4 servings

1 Tablespoon butter
1 medium-size onion, thinly sliced and separated into rings
1 garlic clove, crushed
1 Tablespoon all-purpose flour
6 green chiles, parched, peeled and cut into 1-inch-wide slices
1 ½ cups chicken broth
½ teaspoon salt
2 medium-sized tomatos, cut into wedges

1. Heat butter in a skillet.  Add onion and garlic, and cook until onion is softened.  Stir in flour until well blended. 

2. Add chiles, broth, and salt.  Cook, stirring, until the sauce is slightly thickened, then cook about 5 minutes to blend flavors.  Add the tomato wedges and serve as a sauce with burritos, or use as a sauce over poached eggs atop tortillas. 

Recipe reprinted with permission from Jane Butel’s Southwestern Kitchen