Tacos Picadillo

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

1. Cover pork with water in medium saucepan; heat to boiling.
2. Reduce heat and simmer, covered, until pork is tender, about 10 minutes.
3. Drain; cool pork slightly and shred into small pieces.
4. Spray medium skillet with cooking spray; heat over medium heat until hot.
5. Saute onion, garlic, and jalapeno chili until tender, about 5 minutes.
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. Season to taste with salt and pepper.
8. Spoon about 1/3 cup mixture on each tortilla and fold in half to make tacos.
9. Spray large skillet with cooking spray; heat over medium heat until hot.
10. Saute tacos until lightly browned, 1 to 2 minutes on each side.

pork tenderloin, vegetable oil cooking spray, onion, garlic, jalapeno chile, tomatoes, dark raisin, slivered almonds, cider vinegar, ground cinnamon, ground cloves, oregano, ground allspice, salt, flour tortillas

Taken from www.food.com/recipe/tacos-picadillo-121963 (may not work)