Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 2 pounds ground pork
• 1/3 cup raisins
• 1 1/2 cups prepared tomato sauce
• 1/2 cup sliced pimiento-stuffed green olives
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Salt and freshly ground black pepper
• Vegetable oil, for frying the tortillas
• 12 (7-inch) corn tortillas
• 3 cups shredded romaine or iceberg lettuce
• 1 1/2 cups coarsely grated radishes
• Lime wedges
• Shredded Jack cheese

Instructions

1. Heat the oil a large heavy skillet over moderately low heat. Add the onion and garlic and cook, stirring, stirring, until softened. Raise the heat slightly, add the pork and cook, stirring and breaking up any lumps, until no longer pink. Pour off any excess fat, add the raisins, tomato sauce, olives, cinnamon, cloves, and salt and pepper, and simmer the mixture, stirring occasionally, until thickened, about 10 to 15 minutes. The picadillo may be made 1 day in advance, kept covered, chilled, and reheated before proceeding.
2. Pour enough oil into a straight-sided skillet to reach about 1/2-inch up the sides. Heat the oil over moderately high heat until it is hot but not smoking. Fry the tortillas, 1 at a time, folding them almost in half with tongs to form taco shells until crisp, and transfer them to a paper towel-lined plate to drain. Divide the picadillo among the tacos, top with some of the lettuce and radish and serve with lime wedges and cheese.