With so much "a-stir" in the world, it is a great time to reach out for chile.  Eating chiles has many positive effects on your body and one's sense of "well being".  And, any heat of chile is great for you--however, the hotter the better.

There has been a centuries long discussion about the benefits of eating chiles as hot as one can tolerate.  The outcome is that everyone is an individual and chile tolerance is also based on frequency of eating hot, then  hotter chiles.  The message is to eat as hot a chile as one can tolerate at least 2/3 of the time.  You only need to eat as little as 1/2 teaspoon each time.  This habit will reduce the incidence of heart disease and cancer and prolong life.  The study was originally done by the University of the Philipines and has been endorsed by Harvard Medical School, the University of Nottingham in Englalnd and several more prestigious universities.

To help  you out, I am putting our purest, no additive whatsoever mild and hot  chilies on sale at 1/3 off through Saturday, April 19 at midnight.

We have the following classes scheduled--another Barbecue class is set for May 8, (the one set for April 24 is Sold Out), New Mexico Favorites on May 22--both at 5 PM.  A weekend class is set for May 9-11 and a week long class is set for July 7-11.

And...we still are taking reservations for our fabulous Oaxaca week. 

Any questions, just call me at 505-243-2622 or email me at jane.butels@gmail.com.

Here's a favorite Oaxaca recipe.

Clayudas

(Open Face Tortillas with Refried Black Beans) 

I remember first trying these in the delightful green pottery village of Santa Maria Atzompa outside Oaxaca.  We take our culinary tour to watch these being made and sample, before shopping for their beautiful pottery. 

Yield:  6 main dish or 18 appetizer servings 

Clayuda Preparation 

3 cups canned black beans, drained (2 15-oz. cans)

1/3 cup lard or vegetable oil, divided

2 cloves Mexican or large garlic, minced

1 1/2 dozen white corn tortillas

1 cup crumbled white cheese—queso blanco or feta

2 green onions, thinly sliced on an angle

1 small bunch cilantro sprigs

1/2 cup crème fraiche or sour cream thinned with a bit of milk

1 cup salsa fresca or chopped pickled jalapenos 

1. Make refried beans by melting 1 tablespoon of lard in a heavy skillet. Then add garlic and sauté until it becomes slightly tinged or very light brown.   Add beans to skillet, reserving most of the juice.  Use only enough juice to gain a thick mixture like pudding.  Keep warm.

    2. Meanwhile heat the lard or oil in a small skillet. For main dish size, fry each tortilla until crisp.  For            appetizers, cut each tortilla in quarters, cutting almost to the center, but leaving the center intact.            Fry each whole, tap center of tortilla when crisp to break apart; then place on paper towels to                  drain.  The tortillas can also be baked (see note below).  

3. To assemble, place the tortillas on the desired serving plates or platters and smear with the refried beans, dividing among the crisp tortillas. Top with a sprinkle of cheese, green onion, cilantro sprigs and a drizzle of crème fraiche; dividing the toppings among all the tortillas.  Serve with salsa to drizzle over the top. 

Note:  To cut fat, bake the tortillas at 425° F for 10 to 12 minutes or until crisp, placing them on a cookie sheet and using a smaller sheet centered on top to weigh them down for the first five minutes.  Then remove smaller pan and bake until crisp – about 5 minutes more.