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Best Spanish Rice

Reviewed: Jul. 22, 2014
I used olive oil and half a white onion and two cloves minced garlic. Also, before adding the broth and salsa I added 1 tsp oregano, 1 tsp ground cumin and 1 tsp ground coriander. Also, I used fresh salsa with fresh coriander in it. Worked out very very well.
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Ten Minute Enchilada Sauce

Reviewed: Nov. 10, 2013
I made it in 10 minutes and gave it depth. Brown flour in skillet in advance until deep golden brown and keep it handy in a jar (keeps for up to a year. Use high quality beef broth instead of water. Use highest quality chili powders you can acquire (I use several fresh blends that I buy in bulk at the health food store), use lard, not vegetable oil. Talk about depth. Mexicans use lard, not veg oil. It gives the depth that butter would. Add fresh garlic and fresh ground cumin. If you have all these things on hand, it's no problem. I didn't use any tomato's at all!
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