Recipe ~ Cranberry Chili Street Taco

Just in case you were wondering… we here at WhipperBerry don't live on cake alone! I know you think we do.  Truly we love food of all kinds!

One of my all time favorite obsessions is street food.  In my imagination I live a nomadic life roaming from exotic locale to exotic locale trying all of the fun street food that place has to offer.  Then realitiy sets in… and the most exotic street vendor I can add to my list is the haggis cart {all be it, the American version} at the local Scotish FestivalShocking, I know.  With that said… I LOVE street tacos!  Quite frankly I haven't met a street taco that I didn't love.  The combination of the warm corn tortilla filled with spicy grilled or slow cooked meat with all of the fun topping combinations really makes this girl happy. 

 

Several weeks ago, I was cooking up a recipe for the family from my favorite Emealz  and while we were eating the lovely meal I thought the meat component would make a lovely street taco and that's where the Cranberry Chili Street Taco came fromIt's a mish mosh of a couple ideas brought together to make a sweet and spicy little taco treat.  Here is how you make it…

Cranberry Chili Street Tacos

1-2 pounds of pork loin

1 can of jellied cranberry sauce

1 jar of chili garlic sauce {found in the asain section of the market}

1 package of corn tortilla

1 head of cabbage

1 avocado

2 Limes cut in wedges

Optional Condiments

Sour cream

Your favorite hot sauce

Diced white onion

Cilantro

In a medium bowl combine the cranberry sauce and chili garlic sauce, set aside.  At this point you can choose to brown the pork on the stove or not.  I've done it both ways and both ways turn out just fine.  It just depends on if you are a browning purest.  If you brown the meat, cover it liberally with salt and pepper and place in a hot skillet turning it after 3-4 minuetes on each side until well browned.  Place the pork in the slow cooker and cover with the cranberry chili mixture.  Turn the slow cooker onto low and cook for 8-10 hours.

Once the meat is finished, remove from slow cooker and shred, then put it back into the lovely sauce in the slow cooker.  Wrap a stack of corn tortillas in some wet paper towels and cook in the microwave for one minute.  Fill tortillas with pork, shredded cabbage and acocado.  Top with your favorite toppings.

The sweet and spicy from the pork with the creamy avocado and the little crunch from the cabbage… delishious!!  Thanks Emealz for the inspiration, you guys are amazing!! What is your favorite street food? Or are you afraid of those kinds of things?

{You know you can still get 10% off when you sign-up for Emealz and mention WhipperBerry at check out! Just saying!!}

Don't forget today is the last day you can enter this weeks giveaway for the 16×20 rolled canvas from UPrinting.

Comments

  1. Heather Morrison says

    Oh how I love tacos. They are my very favorite things. You should go to los Tacos on Charleston and Fremont street. Their pork tacos with everything are divine. Oh how my mouth is watering. I need mexican food and frankly that is not going to happen over here in the Philippines. Go have a taco for me Heather and then tell me all about it. Please.

  2. says

    I love, love, love street food.  There was a taco stand in Portland OR that I used to LOVE, and I just spent a weekend in Austin and visited the trailers on South Congress.  If you have never had a chicken & avocado Mighty Cone, you are missin' out! :)

  3. says

    This was RI-DUNK-U-LOUS! It was so so good and super easy, so I decided to share it with my millions of faithful readers…okay, the 4 people that stumble into my blog from a random Google search. Anyway, I had to link back to you to give proper credit, of course. Thanks for the creation! Cheers!

  4. Nicole Dean says

    I recently had a Mexican themed post holiday party. And after months of research for different types of Mexican food that I could make, I came across your website and this wonderful recipe.
    It was DELICIOUS!!!! And everybody raved about how good and “hot and spicy” it was; I had to add extra cranberry sauce to cool it down from the garlic chili sauce. I also made the mango salsa that you suggested.. yummy. Thank you again. I will definitely be back here again for more recipes. Note: I made 5 lbs of pork and added 1 jar of the chili garlic sauce, and 3 jars of the cranberry sauce. Still cooked it for 8-10 hours

    Xoxo
    Portia Nicole

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