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Soft Tacos Picadillo Recipe

Soft Tacos Picadillo Recipe

12 servings



1 1/2 pounds pork tenderloin, cubed

1/2 cup chopped onion

2 teaspoons each: minced garlic, jalapeno chili

1 cup chopped tomato

1/2 cup each: dark raisins, toasted slivered almonds

1-2 teaspoons cider vinegar

2 teaspoons ground cinnamon

1/2 teaspoon each: dried oregano leaves, ground cloves and all spice

Salt and pepper, to taste

12 flour or corn tortillas


Tomato Poblano Salsa:

3/4 cup chopped tomato

1/4 cup each: chopped poblano chili, cilantro

2 tablespoons finely chopped onion

1 teaspoon finely chopped jalapeno chili

1 clove garlic, minced

Salt, to taste


Cover pork with water in medium saucepan, heat to boiling. Reduce heat and simmer, covered, until pork is tender, about 10 minutes. Drain, shred into small pieces.


Saute onion, garlic, and jalapeno chili in oil in medium skillet until tender, about 5 minutes. Add pork and remaining ingredients, except salt, pepper, tortillas, and Tomato Poblano Salsa. Cook over medium heat until mixture is hot, about 5 minutes, season to taste with salt and pepper. Spoon about 1/3 cup mixture on each tortilla and roll up. Serve with Tomato Poblano Salsa.


Tomato Poblano Salsa:

Mix all ingredients, except salt, season to taste with salt.

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