We just finished a super fun weekend class--the first one in a few months due to Covid.  Everyone cooked very well and we enjoyed New Mexico's historic specialties such as Carne Adobado, Tamales, Blue Corn Crusted Chile Rellenos, Sopaipillas, Flan and Bizcochitos and much, much more.  Here's a few pictures of the participants.

In the week-long class I include many more specialties such as Chiles en Nogado, Chilaquiles, Moles, Cajeta Sauced Crepas  and other selected favorites from Mexican Regional cuisine.  If you have attended one of my previous weekend or week long classes, I will give you an additional 5% discount making the total discount of 25%. To get this additional discount, please call our office at 505-243-2622. 

A week in New Mexico is always great fun.  We have so  many beautiful natural and historic sights to view plus a wide range of activities to suit most anyone--from ballooning to art galleries to sports and so on.  Most days  feature purely blue skies  against our mountains and sagebrush--I would love for you to savor the sights.

For those of you who like to garden, our chile and tomatillo seeds are now on sale at 25% off.  As soon as the soil gets warm, you can plant outdoors or get a jump start and start the seeds inside.   Chiles do best  in sandy soil and not much moisture.  Tomatillos grow almost everywhere and reseed year after year.  Both chiles and tomatillos freeze quite well. 

A  calendar for spring classes will be posted in the next few days and will be announced next week in this blog.

For a yummy breakfast, here's one of the daily breakfasts we create in the week long class--

CHILAQUILES, MAYAN STYLE

 (Mexican Tortilla Casserole) 

This is my favorite Chilaquiles recipe, which I gleaned from a Mayan chef at the Melia Mayan hotel in Cozumel. It has a nice level of spice and a wonderful rich flavor blending the tomato-corn-cheese-chicken flavors beautifully. You will love it! You can make it a day ahead and then just bake it when ready.

Yield: 6 to 8 servings

1 ½ cups poached chicken, coarsely chopped

12 tortillas, quartered ( or use 3 cups tortilla chips—broken ones are fine)

1 quart vegetable oil, for frying tortillas, optional

½ cup Monterey Jack cheese, grated

1 cup sour cream

1 quart Salsa Ranchero, recipe follows

¾ cup chicken stock, if needed

1. Prepare the Salsa Ranchero and heat the oil for frying if frying the tortillas.

2. Fry the tortillas, in hot (375° F) oil until crisp, if frying or use commercial corn chips or tostados. Or, this dish can be made with baked tortillas. If baking, preheat oven to 425° F and bake until dry and crisp, about 12 to 15 minutes...wathcing carefully to not over brown.

3. Oil the baking dish, then place the tortilla pieces in a three quart oblong casserole and spread the shredded chicken evenly over them. If the chicken is dry, add ¾ cup chicken stock. Cover with the Salsa Ranchero. Top with dollops of sour cream and a sprinkle of cheese. Cover pan with foil and bake in a 350° F oven for about 15 minutes, until tortillas are softened and to evenly blend flavors.

To poach chicken: Stew 2 ¼ pounds bone-in skin-on chicken breast or part thighs in 1 quart chicken stock until done, then remove skin and bones and tear into chunks.

Salsa Ranchero

Yield: 1 quart

1 1/2 pounds tomatoes or 1, 28 ounce can diced tomatoes

1/2 cup chopped onion

2 Tablespoons fresh cilantro, coarsely chopped

1 Tablespoon vegetable oil

3 garlic cloves, minced

1/4 cup chicken stock from cooking chicken breast

1 Tablespoon Worcestershire sauce

Salt to taste

1. Stew tomatoes, onion and cilantro until tomatoes and onions are soft—about ten minutes.

2. Peel the tomatoes and puree in blender, food processor or food mill. Place garlic in oil in a deep frying pan and sizzle garlic, then add the rest of the ingredients and stew together for about 5 minutes. Taste and adjust seasoning, then place on low heat until needed above.