Braised lamb tiwa tacos with ancho chile jam from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen (page 172) by Bobby Flay

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Notes about this recipe

  • averythingcooks on December 08, 2020

    I made a 1/2 recipe of the ancho chile jam to use as a condiment on some roast pork sandwiches. It was good as written but our palates wanted something a bit sweeter so in went an extra spoonful of brown sugar and a splash of cider vinegar. It was perfect on our sandwiches and I know I will find lots of other uses for it.

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