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The Tex-Mex Cookbook: A History in Recipes and Photos

Recent Reviews

Los Tios Mexican Rice reviewed by kaye16

21st April 2019

I was planning to make a really simple "Spanish" rice with just a pinch of cumin, but bumped into this and tried it instead. Easy to do. Chicken stock, tomato, and garlic are buzzed up together for the liquid. I buzzed a chili with this and the rice was...
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Carne Con Chili reviewed by jenncc

14th August 2016

This was great with a few tweaks: I toasted and rehydrated my anchos in very hot water for about 30 minutes, then chopped before adding to sauce. After a quick taste of the sauce (which was very good) I decided to add pinches of hot paprika, chipotle...
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Los Tios Mexican Rice reviewed by jenncc

14th August 2016

Tex-Mex Mole reviewed by jenncc

9th July 2016

This by no means stands up to REAL mole, made with five times the ingredients and a bigger time commitment. However this made a fine gravy for my chicken enchiladas with a quarter of the effort. I added a few spices - cumin and chipotle most notably-...
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