Mama Debz shows us how to bring a Mexican restaurant to our home kitchens.

Cooking and Baking.

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Ingredients + Recipe:
Salsa
2-3 jalapeños (boiled for 3 minutes)
Large can petite diced tomatoes
1 tspn garlic powder
2 tbsp ground cumin
Cilantro
Juice from a whole lime
1/2 small onion chopped
Salt to taste

You can add all ingredients to the blender or chop onion and leave about a 1/4 of the petite diced tomatoes in bowl for chunky salsa.

Enchilada Sauce
2 C low sodium beef broth
5 guajillo chilis
5 Gaujillo Chili (boiled until softened) remove seeds and stems add to blender with 2 C low sodium beef broth, blend on high 3 minutes (set aside).

1/4 C oil
1/4 ap flour
3/4 tsp Salt
1 tsp garlic powder
1 tsp onion powder
2 taps ground cumin
1/2 tsp dried oregano
1 tbsp ground chili powder
1 tbsp tomato paste

In large skillet heat oil and add flour stir to make a roux. Cook for 1-2 minutes then add in spices to form a thick paste. Stir in broth/chilis and tomato paste. Stir until smooth.

Rice
2 tbsp olive oil
2 C white rice

Sm can tomato sauce
4 cups water
1 tbs minced garlic
1 tbs polo seasoning

Lightly brown rice in pot or skillet. Once rice is slightly browned add in tomato sauce and minced garlic and combine. Then add water, bring to slight boil and add in polo seasoning. Simmer on low heat for 25 minutes, stirring every 10 minutes.

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