The filling for these tacos resembles a chili-flavored beef stew. This recipe calls for flour tortillas, which you can buy commercially.
Fresh fish can be used in this recipe, but commercially available frozen fish is so appropriate that using fresh is hardly worth the effort. (Gorton’s Tenders in Original Batter is a good choice.)
Chico’s Tacos didn’t provide this recipe, but it’s close enough to the original that a transplanted El Pasoan has declared it a cure for the withdrawal symptoms she experienced after moving to Colorado.
Like tacos al carbón, breakfast tacos are made with a variety of ingredients, but they almost always start with scrambled eggs. Yield: 12 tacos.
The dough in this recipe is quite sticky – too sticky for a bread machine. When kneading it, Carrin Patman uses a clean powder puff to dust flour on the kneading surface, the dough and her hands. She says a steel scraper and a marble board also come in handy. She has found that letting the dough rise in the refrigerator the first time makes it less sticky, though the process takes longer. Yields: 2 loaves.
This traditional Swedish Christmas punch was featured in our December 2002 issue. The writer offers a warning that it's powerful stuff, but delicious and it will warm every inch of your body on a cold night.
Ella Rita Helfrich’s 1966 recipe called for Pillsbury’s chocolate dry frosting mix to create the tunnel of fudge. When the company switched to canned frostings, Ella Rita received phone calls from people all over the country trying to find the discontinued product. The recipe below closely approximates the original.