Chipotle braised lamb tacos with balsamic-soaked raisins from Food52

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Notes about this recipe

  • FJT on June 26, 2015

    We loved this recipe and will try it again using beef instead of lamb. I was sceptical about the balsamic-soaked raisins but they worked really well. A couple of things to note - you don't need half as much stock as the recipe suggests - I used more meat than the recipe calls for and halved the amount of stock and still had a lot of liquid. I also used much less balsamic vinegar.

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