There are different variations of this served throughout the southwest. It calls for a bolillo, which is a mexican-style bun. If you're unable to locate these you could substitute it with a bakery-fresh, soft, hot dog bun. You could also use Montery Jack cheese in place of the shredded Mexican cheese if needed.
This is a great sauce for those weekend pasta meals when you have the extra time. My favorite thing about making my own sauce is the aroma that fills your house. Everyone comes to the dinner table hungry.
I believe this recipe was passed down from my Grandma. I think it's interesting how the tapioca is used to thicken the stew. I recently took it to a fundraiser for charity and it was the only stew/soup that was gone by the end of the day.
This is a recipe my entire family loves! It's requested at least once a week and for Birthday suppers. The recipe came from the mother of one of my childhood friends, who made some of the best food. If I'm making a double batch, I make it with cream of chicken and celery soups together.
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