Tacos Picadillo

Ingredients

• 1 1/2 lbs pork tenderloins, cut into 1-inch cubes
• vegetable oil cooking spray
• 1/2 cup chopped onion
• 4 garlic cloves, minced
• 1 small jalapeno chile, seeds and veins discarded, minced
• 2 medium tomatoes, chopped
• 1/4 cup dark raisin
• 2 tablespoons slivered almonds, toasted
• 1-2 tablespoon cider vinegar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon ground allspice
• salt and pepper, to taste
• 12 flour tortillas or corn tortillas

Directions

1. 1

   Cover pork with water in medium saucepan; heat to boiling.

2. 2

   Reduce heat and simmer, covered, until pork is tender, about 10 minutes.

3. 3

   Drain; cool pork slightly and shred into small pieces.

4. 4

   Spray medium skillet with cooking spray; heat over medium heat until hot.

5. 5

   Saute onion, garlic, and jalapeno chili until tender, about 5 minutes.

6. 6

   Add pork, tomatoes, raisins, almonds, vinegar, cinnamon, cloves, oregano, and allspice; cook over medium heat, stirring occasionally, until pork is hot through and mixture is dry, about 5 minutes.

7. 7

   Season to taste with salt and pepper.

8. 8

   Spoon about 1/3 cup mixture on each tortilla and fold in half to make tacos.

9. 9

   Spray large skillet with cooking spray; heat over medium heat until hot.

10. 10

    Saute tacos until lightly browned, 1 to 2 minutes on each side.