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Spicy Slow-Cooker Beef Tacos with Cranberry Salsa

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Spicy Slow-Cooker Beef Tacos with Cranberry Salsa
  • Prep Time 15 min
  • Total Time 8 hr 0 min
  • Servings 4
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Spicy Slow-Cooker Beef Tacos with Cranberry Salsa

Easy, slow cooker beef tacos topped with seasonal cranberries!

Ingredients

4
pounds beef short ribs
1
tablespoon olive oil
1
tablespoon brown sugar
pinch of salt and pepper
1
packet Old El Paso™ mild taco seasoning mix (I used spicy)
1-2 tablespoons sriracha (I used 2)
1
(12 ounce) beer or beef broth (I used pumpkin beer to add to the seasonal taste)
1/3
cup sweet Thai chili sauce
2
tablespoons soy sauce
6-8 Old El Paso™ flour tortillas, warmed
cheddar cheese or cajita cheese, for serving
diced avocado, for serving

Salsa

1
cup cranberry sauce
1
jalapeño, seeded and chopped
1/4
cup fresh cilantro, chopped
juice of 1 lime
salt, to taste if needed

Directions

  • 1 Heat a large heavy bottom skillet over medium-high heat and add the olive oil. Add the ribs to the skillet and sprinkle with brown sugar, salt and pepper. Sear the ribs on all sides for about 1 minute per side. Remove the ribs and place them in the slow cooker crock.
  • 2 To the crock, add the Old El Paso taco seasoning, sriracha, beer, sweet Thai chili sauce and soy sauce. Cover the slow cooker and cook on low for 7 to 8 hours (or 4 to 6 hours on high). Remove the short ribs from the slow cooker and shred them with two forks. Return the meat to the slow cooker to keep warm until serving.
  • 3 To make the salsa, add the cranberry sauce to a mixing bowl. Add the jalapeno, cilantro, lime juice and a pinch of salt if needed. Taste and adjust to your liking.
  • 4 When ready to serve, warm the tortillas in the microwave or over the stove. Stuff with short ribs and top with the cranberry salsa. Add a sprinkle of cheese and some diced avocado and serve immediately.
See Step By Step

Step By Step  

Here's a great way to use up that leftover cranberry sauce – on top of spicy beef tacos!

As prepared by Half Baked Harvest,

The taco meat makes itself in the slow cooker. Top with cranberry salsa and you've got one yum of a dinner.

So, can we chat for a little about Thanksgiving leftovers?

You see, my family almost never has any. And if we do, the boys eat all the turkey, gravy and mashed potatoes before I can even get a chance to turn them into another fun meal.

I guess this is good since all the food gets eaten, but still, every year I buy a bigger turkey, make extra gravy and double the mashed potatoes in hopes of having a ton of leftovers – and every year it’s the same deal.

Everything goes at lightning speed ... except the cranberries.

I mean, what do you expect? I live in house full of boys. They could care less about the cranberry sauce, so I almost always have some left over. Then I started thinking: tacos are a staple meal around here and the boys love them. I love the combo of savory and sweet ... maybe I could combine some sweet cranberry salsa with some spicy beef short rib tacos.

The result is a sweet-heat recipe made in taco heaven.

 

Spicy Slow Cooker Beef Tacos with Cranberry Salsa

Ok, so let’s make some! Gather up your ingredients.

 

Spicy Slow Cooker Beef Tacos with Cranberry Salsa

Heat a large heavy-bottom skillet over medium high-heat and add the olive oil. Add the ribs to the skillet and sprinkle with brown sugar, salt and pepper. Sear the ribs on all sides for about 1 minute per side. Remove the ribs and place them in the slow cooker crock.

 

Spicy Slow Cooker Beef Tacos with Cranberry Salsa

To the crock, add the Old El Paso taco seasoning, sriracha, beer, sweet Thai chili sauce and soy sauce. Cover the crock and cook on low for 7 to 8 hours (or 4-6 hours on high) stirring once or twice if possible.

 

Spicy Slow Cooker Beef Tacos with Cranberry Salsa

After 8 hours, remove the short ribs from the crockpot and shred them with your hands or two forks. Return the meat to the crockpot and keep warm.

 

Spicy Slow Cooker Beef Tacos with Cranberry Salsa

Gather the ingreidents for the salsa.

Add the cranberry sauce to a mixing bowl. Add the jalapeno, cilantro, lime juice and a pinch of salt if needed. Taste and adjust to your liking.

 

Spicy Slow Cooker Beef Tacos with Cranberry Salsa

When ready to serve, warm the tortillas in the microwave or over an open flame. Stuff with short ribs and top with the cranberry salsa. Add a sprinkle of cheese and some diced avocado.

 

Spicy Slow Cooker Beef Tacos with Cranberry Salsa

Enjoy!

See Recipe
Tips  

If you do not have a slow cooker, the ribs can be cooked in the oven instead: Preheat the oven to 325°F. Heat a large heavy bottom skillet over medium high-heat and add the olive oil. Add the ribs to the skillet and sprinkle with brown sugar, salt + pepper. Sear the ribs on all sides for about 1 minute per side. Remove from the stove and add the remaining ingredients minus the tortillas, cheese and avocado. Cover the pot and place in the oven for 2 1/2 to 3 hours or until the ribs are tender. Shred with a fork and serve as directed.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
2157
Daily Value
Total Fat
174g
268%
(
Saturated Fat
74g
371%
)
Cholesterol
345mg
115%
Sodium
2194mg
91%
Potassium
1275mg
36%
Total Carbohydrate
70g
23%
(
Dietary Fiber
3g
12%
,
Sugars
31g
)
Protein
72g
Daily Value*:
Vitamin C
32%
32%
Calcium
10%
10%
Iron
52%
52%
*Percent Daily Values are based on a 2,000 calorie diet.
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