Picadillo Tacos

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Onion - finely chopped (large)
2		Garlic cloves - minced
2 lbs	908g / 32oz	Ground pork
1/3 cup	53g / 1.9oz	Raisins
1 1/2 cups	355ml	Prepared tomato sauce
1/2 cup	118ml	Sliced pimiento-stuffed green olives
3/4 teaspoon	3.8ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground cloves
		Salt - to taste
		Freshly-ground black pepper - to taste
		Vegetable oil - for frying tortillas
12		Corn tortillas - (7" dia)
3 cups	711ml	Shredded romaine or iceberg lettuce
1 1/2 cups	355ml	Coarsely-grated radishes
		Lime wedges
		Shredded Jack cheese

Recipe Instructions

Heat the oil a large heavy skillet over moderately-low heat. Add the onion and garlic and cook, stirring, stirring, until softened. Raise the heat slightly, add the pork and cook, stirring and breaking up any lumps, until no longer pink. Pour off any excess fat, add the raisins, tomato sauce, olives, cinnamon, cloves, and salt and pepper, and simmer the mixture, stirring occasionally, until thickened, about 10 to 15 minutes. The picadillo may be made 1 day in advance, kept covered, chilled, and reheated before proceeding.

Pour enough oil into a straight-sided skillet to reach about 1/2-inch up the sides. Heat the oil over moderately-high heat until it is hot but not smoking. Fry the tortillas, 1 at a time, folding them almost in half with tongs to form taco shells until crisp, and transfer them to a paper towel-lined plate to drain.

Divide the picadillo among the tacos, top with some of the lettuce and radish and serve with lime wedges and cheese.

This recipe yields 6 to 8 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C11) - from the TV FOOD NETWORK

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