Recipe - Picadillo Tacos

One half cup Raisins
One fourth cup Tequila
One half pound Bulk pork sausage
One half pound Ground beef
1 md Onion, chopped
3 Cloves garlic, minced
1 cn (14 One half oz) whole tomatoes,
cut up, UNDRAINED
1 cn (4 oz) minced green chili
peppers, drained
2 tablespoon Sugar
1 teaspoon Ground cinnamon
One fourth teaspoon Ground cumin
1 ds Ground cloves
12 7" flour tortillas
1/3 cup Pecans, finely chopped
Shredded lettuce, optional

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@AOL.COM on Apr 6, 1997