Picadillo tacos
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Raisins |
| ¼ | cup | Tequila |
| ½ | pounds | Bulk pork sausage |
| ½ | pounds | Ground beef |
| 1 | medium | Onion, chopped |
| 3 | Cloves garlic, minced | |
| 1 | can | (14 1/2 oz) whole tomatoes, cut up, UNDRAINED |
| 1 | can | (4 oz) diced green chili peppers, drained |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground cumin |
| 1 | dash | Ground cloves |
| 12 | 7\" flour tortillas | |
| ⅓ | cup | Pecans, finely chopped |
| Shredded lettuce, optional | ||
Directions
In a small saucepan, combine raisins and tequila. Bring to boiling; remove from heat. Let stand for 5 minutes.
For filling: In a large skillet cook sausage, beef, onion, and garlic over medium heat till meat is brown. Drain off fat. Stir in undrained raisins, undrained tomatoes, green chili peppers, sugar, cinnamon, cumin and cloves.
Bring to boiling; reduce heat. Simmer, uncovered for about 30 minutes or until most of the liquid is evaporated.
Meanwhile, wrap tortillas in foil. Heat in a 350 oven for 10 minutes or until warm. Stir pecans into meat misture.
To serve, top warm tortillas with lettuce, then filling. Fold or roll up.
Makes 6 main dish servings.
Recipe by: LH Posted to FOODWINE Digest 05 Apr 97 by Toni Office <Captiva4me@...> on Apr 6, 1997