Smoky, sweet shredded pork picadillo taco filling

Cover the cubed pork with water, add roughly chopped garlic and a little salt, and simmer until tender, about an hour and a half; cool in the broth.

Blend the chopped chipotle, roasted tomatoes and roasted garlic to a puree.

Roast the tomatoes under a broiler about six minutes per side until blackened and blistered; cool and peel.

Roast the garlic cloves in their husks in a dry skillet over medium heat, turning, about 15 minutes until completely soft.

Simmer the sauce until very thick, then take it off the heat.

Shred the pork into small bits.

Spread the pork in a hot skillet with a little oil, sprinkle over chopped onions and cook 4 or 5 minutes until nicely browned.

Mix in black pepper, cloves and cinnamon, then the raisins and almonds.

Stir in the sauce and a sprinkling of salt; cook 4 or 5 minutes more to thicken, and taste for seasoning.

Warm cold tortillas wrapped in a damp towel in a steamer, or in a microwave, or one by one on the grill, and keep them in a towel-lined basket.