Spicy
Sonoran Beef Tacos With Cranberry Pico
Didi Fraioli, New York
Total Preparation and Cooking Time: 20 Minutes * Makes 4
servings
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1-1/2
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pounds ground round
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Salt and pepper
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1
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cup sweetened dried cranberries
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1/4
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cup fresh cilantro leaves
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1 to 2
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serrano chilies, coarsely chopped
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2
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tablespoons fresh lime juice
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8
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flour tortillas (6 to 8-inch) or crisp taco shells, warmed
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1. Brown ground beef in large nonstick skillet over medium
heat 8 to 10 minutes or until beef is not pink, breaking up into ¾-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 ½ 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.
Cook's Tip: Jalapeño peppers may be
substituted if serrano chilies are not available. For milder flavor, remove
interior membranes and seeds from chilies or peppers.