1 pound lean ground beef
1 medium sweet onion, chopped coarsely
1 tablespoon vegetable oil
2 large garlic cloves, chopped
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1/8 teaspoon ground cloves
1 14-ounce can tomato sauce
¼ cup raisins
1 cup water
1/3 cup pimento-stuffed green olives, chopped coarsely
¼ cup sliced almonds, toasted
½ tablespoon white wine vinegar
12 corn tortillas

Saute beef, breaking into small pieces with onion and oil, cooking until soft but not brown. Stir in garlic and seasonings; cook additional 2 minutes.

Stir in tomato sauce, raisins and water. Cook until most liquid evaporates and ingredients mound, about 25 minutes, stirring frequently, especially toward end of cooking.

Stir in olives, almonds and vinegar. Serve hot in tortillas.