Chilled Cranberry and Lettuce Taco



• ¾ cup dried cranberries
• ½ Romaine lettuce
• ½ lb. minced pork meat
• ¼ lb. minced beef
• ½ onion, finely chopped
• 2 garlic cloves, finely chopped
• ⅓ cup parsley, chopped
• 1 large tomato, skinned and blended
• ½ cup almonds, chopped
• 1 T beef stock granules
• Olive oil, as needed
• Salt and pepper to taste


Heat 3 tablespoons oil, fry onion and garlic to a golden brown, stir in meat and beef stock granules; stir occasionally.

Pour in tomato, parsley, almonds and half of the cranberries.

Leave all the ingredients to go golden brown. Check seasoning.

Serve the meat and cranberries mixture over the lettuce leaves; roll up, decorate with cranberries and parsley.

Tip: If desired, prepare smaller tacos and serve them as snack along with hot sauce.