Yield: Yields about 1 cup.
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Made this tonight but used yogurt and buttermilk because I did not have sour cream. I did add the cider vinegar because I had it in the house. It was really good but I think I could have added more cracked pepper. Will try the recipe again with sour cream when I have it.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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