Spicy Sonoran Beef Tacos with Cranberry Pico Recipe

Spicy Sonoran Beef Tacos with Cranberry Pico Recipe

  • 1 1/2 pounds ground round
  • Salt and pepper
  • 1 cup sweetened dried cranberries
  • 1/4 cup fresh cilantro leaves
  • 2 serrano chilies, coarsely chopped
  • 3 tablespoons fresh lime juice
  • 8 (6 inch) flour tortillas or crisp taco shells, warmed
  • Fresh cilantro sprigs, lime wedges, lime peel strips (optional)
  1. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings; season with salt and pepper, as desired.
  2. Place cranberries, cilantro leaves, chilies and lime juice in food processor container. Cover; process, pulsing on and off, until ingredients are finely chopped.
  3. Add 1/2 of cranberry mixture to beef; mix well. Fill each tortilla evenly with beef mixture; top evenly with remaining cranberry mixture. Garnish with cilantro sprigs, lime wedges and lime peel strips, if desired.
Recipe of the Day|