This beverage, specifically a type of atole, is traditionally prepared with masa harina (flour for making corn tortilla dough) to thicken it. For variations, include other flavorings and spices: a tablespoon of grated orange zest; a teaspoon of crushed aniseed or almond extract; or a pinch of grated nutmeg or 2 to 3 whole cloves.
Chicken Breasts in Salsa Picante
This is especially good cooked over a charcoal fire. (Naturally a gas grill works fine, too.) A California Zinfandel or a red Rhone wine from France would go well here.
The Southwest offers several variations of bread pudding, a popular dessert anytime. This one is made with no eggs and with a brown sugar syrup. If you can't find piloncillo cones (brown sugar packed into a cone shape), just use 1/2 cup packed light brown sugar.
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