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