1 (12-ounce) carton cranberry-raspberry crushed fruit (such as Ocean Spray)
16 (8-inch) flour tortillas
How to Make It
Combine first 4 ingredients in a small bowl. Trim fat from steak. Place steak in an electric slow cooker; add chili sauce mixture, turning the steak to coat. Cover with lid, and cook on high-heat setting for 1 hour. Reduce heat setting to low; cook for 9 hours.
Combine the onions, cilantro, and jalapeño pepper in a food processor, and pulse 5 times or until finely chopped. Add 1 tablespoon lime juice, cumin, and cranberry-raspberry crushed fruit, and process until smooth. Spoon mixture into a bowl; cover and chill.
Remove steak from slow cooker, discarding the cooking liquid. Shred steak. Warm tortillas according to package directions. Spread about 1 1/2 tablespoons salsa over each tortilla. Spoon about 1/2 cup shredded steak down center of each tortilla; roll up.
I used 6oz of Ocean Spray Whole Berry Cranberry Sauce and 6oz of frozen fresh raspberries (thawed) in place of the Cranberry-Raspberry crushed fruit. I think it turned out great! It has a tart and tangy flavor to off-set the spicy meat! YUM!
This recipe is absolutely AWESOME! It is so easy to cook and very flavorful. Double it.
One problem . . . Ocean Spray is no longer producing the Cranberry-Rasperry crushed fruit. I contacted them myself recently to find out about it. They were only able to tell me that it is discontinued at this time and also at the moment, do not have any plans for it in the future.
If anyone has cooked this recipe and has made a variation . . . can you post??
This recipe is too good to "Archive" . . . kids love it . . . all do!
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