Online Class Specialty Items - Hominy Stew & Corn Tortillas

Blue Posole (hominy) is a lime-soaked dried corn traditionally prepared with cubed pork for a hearty southwestern stew. Posole is indigenous to New Mexico and is sourced locally. Our recipe for...

White Posole (hominy) is a lime-soaked dried corn traditionally prepared with cubed pork for a hearty southwestern stew. Posole is indigenous to New Mexico and is sourced locally. Our recipe for...

Our Masa Harina is stone ground from the finest posole into a fine flour perfect for making tortillas. The Masa Harina comes in a 14oz tin for freshness. Our recipe for Tortillas is included...

Sun-dried for unmatched taste and maximum vitamin content.Heat rating: 3-5.

Santa Fe School of Cooking sources the finest Red Chile Powder available in New Mexico. Fresh ground to ensure great flavor!   *Mild 4oz Tin (113 g).  #433

Mexican oregano has a citrus taste with hints of licorice, while regular oregano is an herb more associated with Italian and Mediterranean cooking. Our Mexican Oregano is dried and tinned for...

An essential ingredient in paella, saffron elevates dishes from pasta to seafood broths, Indian lamb dishes to desserts.

Chefs are wild for this flavorful and colorful spice, heady and supremely aromatic. Saffron is an essential spice for your spanish recipes.

In a variety of sizes, our Chamba soup pot is the perfect solution for cooking and heating stews, broths, chicken dishes, beans, and even for making yogurt from starter. These...

In a variety of sizes, our Chamba soup pot is the perfect solution for cooking and heating stews, broths, chicken dishes, beans, and even for making yogurt from starter. These...

This black clay Comal is a type of griddle used to cook tortillas, roast chilies and other vegetables, toast spices, and sear meats. The unique concave shape of the handmade...