Happy Friday Eve!! Only 1 week left of vacation, yes I did say ONLY. I love being on vacation, who doesn’t? but I have no problem finding things to do around the house, and to be honest, I can wait to go back to work. Best part of waking up early during the week, is the fact that it is okay to have a mimosa. 🙂 Champagne and I go together very well, and yes the real stuff is best. For the purpose of the mimosa though, sparkling wine works just as well for me. So dinner last night was pretty delicious, the orzo stuffing was tasty but the showstopper was the tacos. I won’t call them tacos when I cook them again though, I’d call them raisin wraps. Trust me on that.
I’ll be honest. I got this recipe from the Sun-Maid raisin cookbook that I received in the mail. I saw the ingredients, and thought wow, I have everything but the raisins in my house. It was one of those meals that was actually interesting to make since i wasn’t really sure how they would turn out.
I mentally prepared myself to take the first bite. I found it very hard to not imagine this tasting like a taco with taco seasoning and all that. But after the first bite, it wasn’t hard to take the second.
Looks like a lot. But honestly, it is worth it.
1 teaspoon vegetable oil
1 large onion chopped
2 cloves garlic minced
2 pounds lean ground pork. ( I used ground beef)
3/4 cup Sun-Maid Natural Raisins
1 can (15 ounce) tomato sauce
1/2 cup pimento-stuffed green olives sliced
1 teaspoon ground cinnamon (or more to taste)
Salt and pepper
12 purchased taco or tostada shells
3 cups shredded lettuce
1-1/2 cups coarsely grated radish (daikon radish) ( i didn’t use this)
1-1/2 cups shredded Monterey Jack cheese
HEAT oil in a large skillet over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
ADD pork. Increase heat, stir, breaking up chunks and cooking until pork is no longer pink. Pour off any excess fat.
ADD raisins, tomato sauce, olives, cinnamon, salt and pepper to taste. Simmer, stirring occasionally until sauce is thickened, about 10 minutes. (Can be made 1 day ahead, cooled, covered and refrigerated. Reheat to proceed.)
DIVIDE warm picadillo between shells. Serve topped with lettuce, radish, cheese and a squeeze of lime.