Recipe: Spicy Sonoran Beef Tacos with Cranberry Pico de Gallo

SPICY SONORAN BEEF TACOS
WITH CRANBERRY PICO DE GALLO

Warmed flour tortillas are filled with ground beef and a sauce made with dried cranberries, fresh cilantro leaves, Serrano chilies, and lime juice.

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)

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.

Place cranberries, cilantro leaves, chilies and lime juice in food processor container. Cover; process, pulsing on and off, until ingredients are finely chopped.

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.

Servings: 4
Source: Cattlemen's Beef Board and National Cattlemen's Beef Association