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vegetable cooking spray
1/2 cup chopped onion
4 cloves minced garlic
1 small jalapeno chili, seed and vein discarded, minced
2 medium tomatoes, chopped
1/4 cup dark raisins
2 tablespoons slivered almonds, toasted
1-2 tablespoons cider vinegar
1 1/2-2 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 or corn tortillas
Cover pork with water in medium saucepan; heat to boiling. Reduce heat and simmer, covered, until pork is tender, about 10 minutes. Drain; cool pork slightly and shred into small pieces.
Spray medium skillet with cooking spray; heat over medium heat until hot. Saute onion, garlic, and jalapeno chili until tender, about 5 minutes. 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. Season to taste with salt and pepper.
Spoon about 1/3 cup mixture on each tortilla and fold in half to make tacos. Spray large skillet with cooking spray; heat over medium heat until hot. Saute tacos until lightly browned; 1-2 minutes on each side.
Makes 12 servings
Nutritional information per serving: cal 176, fat 4.5g, chol 327mg, sodium 151mg,
protein 14.6g, carb 18.9g
Exchanges per serving: 1 vegetable, 1 bread, 1 1/2 meat
