Happy Taco Tuesday! We’re celebrating taco tuesday with this delicious steak stacos with cranberry salsa recipe! These are super unique and so tasty.
Last week I had a once in a lifetime opportunity to do something super special: visit a cranberry marsh! If you follow me on instagram (@philiakelnhofer) you would have seen lots of behind the scenes of my day spent learning about how cranberries are harvested.
Not only did I get to learn about how cranberries are harvested, but I got to learn about how they are FRESH harvested, something super unique and a LOT different than 95% of the cranberries on the market (which get processed immediately into frozen/concentrate/juices/dried cranberries, etc), and I’m so excited to share this post with you through my partnership with the Wisconsin State Cranberry Growers Association.
My husband and I spent the day with Ray, a fourth-generation cranberry grower and CEO at Habelman Bros. Cranberries (responsible for 1/3 of the fresh cranberries in the world).
- Cranberries are grown on a VINE in the ground and that they’re perennials. Meaning, a vine is planted and then it comes back year after year! Vines last upwards of 100 years.
- The cranberry vines need a lot of pollination, so they rent a lot of honeybees to help the process
- You know they’re ripe when they start turning red
- Fresh harvesting is a lot different that what you may think or have seen on commercials
- They start by flooding the cranberry beds with 6-8 inches of water
- The cranberries float, but do not come off the vines.
- They bring in harvesting machines that gently comb the cranberries off the vines
- The berries are then put into silver tubs
- The tubs are brought to the edge of the marsh, and then picked up by a truck, and then they are transported to the processing facility where they are dried until they’re ready for processing.
I was awed at how much care goes into the fresh harvesting of cranberries, and how much love Ray had for the fruit.
I took so many photos that I am going to be sharing another post with all the photos, otherwise I wouldn’t have a chance to talk to you guys about the amazing cranberry salsa and these steak tacos.
Really quickly though, I have a funny story: we were sent home with a super generous box of fresh cranberries. I asked Ray to stand there and hold them so I could take a picture, and he obliged. We then got home and my husband went to pick up the crate of cranberries he said “Phi, these are SO heavy, I can’t believe you made him hold them for so long” lol! A big thank you to Ray for having us and indulging me in my picture taking.
Ok, soooo… these steak tacos with cranberry salsa, I gotta tell you, they’re really delicious.
The fresh cranberry salsa really makes the recipe. You start by making the cranberry salsa, it’s almost like a pico de gallo recipe, but a little finer, and has a great tangy flavor (thanks to the fresh cranberries). Then you make a flank steak which is simply cooked in a skillet, but is seasoned with brown sugar, cumin, and chili powder which makes it super flavorful. To assemble the tacos you add the steak, cranberry salsa, some queso fresco and fresh cilantro to a tortilla, and voila!
Next time you’re in the mood for a unique Taco Tuesday recipe, make these steak tacos with cranberry salsa!
Other recips you might enjoy:
- Quick and Easy Chicken Tacos with Pineapple Salsa
- 5 Ingredient Slow Cooker Pork Carnitas Tacos
- Easy Grilled Steak and Chimichurri
Serving Size: 1
Amount Per Serving: Calories: 708 Total Fat: 24g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 120mg Sodium: 1136mg Carbohydrates: 69g Net Carbohydrates: 0g Fiber: 6g Sugar: 6g Sugar Alcohols: 0g Protein: 51g
This post is brought to you by my partnership the Wisconsin State Cranberry Growers Association. Thank you for supporting the brands that make the Sweetphi blog possible, as always, all thoughts and opinions are mine alone.