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Cattle Corner: Sonoran Beef Tacos were 1999 national finalist
You have less than a month to submit your favorite beef and avocado recipe in the National Beef Cook-Off contest at www.beefcookoff.org for a $25,000 prize. Entries close April 15.
Other categories are fresh potatoes and beef, or semi-homemade using prepackaged food products, or healthy and affordable beef recipes.
This recipe for Spicy Sonoran Beef Tacos with Cranberry Pico was a 1999 NBCO finalist and could be used for a beef dip at the Baxter Black Meet and Greet, April 16 at the IOOF Hall. Tickets are available at The Loft, The Gold Exchange, Rabobank in Corning and Shasta Farm & Equipment in Cottonwood.
1 1⁄2 pounds ground beef
Salt and pepper
1 cup sweetened dried cranberries
1⁄4 cup fresh cilantro leaves
1 to 2 serrano chilies, coarsely chopped
3 tablespoons fresh lime juice
8 flour tortillas (6 to 8 inch) or crisp taco shells, warmed
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, pulsating 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.
Tip: Jalapeno peppers may be substituted for Serrano chilies. For milder flavor, remove interior membranes and seeds from chilies or peppers. Chips can be substituted for tortillas when served as appetizer.
Total preparation and cooking time: 20 minutes. Makes 4 servings.