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Joined Date: May 07, 2012
"I used this recipe as a guide for our Cinco de Mayo nightly special at The Longbranch in Pierre, SD. I didn't serve the guac, but the meat filling was a breeze to prep and held well. South Dakotans are not big fans of spicy, and this recipe had the right amount of heat for my customers. I served it on a bed of lettuce with Refried Beans, Mexi-Rice"