Secrets of Oaxaca (Season 3, Episode 21) 

Great episode

I often use masa harina to thicken soups. Of course, I always have it.

I brown the outside of my meat first, it adds a better flavor to the pozole broth

Pureeing the tortillas would have been much easier w an immersion blender.

21:12 - "all the flavor .... IS", not are. Nice techniques for refried black beans from scratch. I was thinking you could use coconut oil also, and she agreed. I have coconut oil in my pantry, but not lard. Great use of spices.

19:28 - she said 10 cloves of garlic. You can count 9. The 10th one fell out of view below the front of the pot.