Venison (or Ground Beef) Tostados Picadillos
makes 10 tostados

Ingredients:
1 tablespoon olive oil
1 onion, finely diced
1 pound ground venison (or ground beef)
1 (14.5oz) can petite diced tomatoes
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/4 teaspoon cloves
1/4 teaspoon kosher salt
1/2 cup raisins
1/2 cup stuffed jalapeño and garlic jumbo green olives, chopped
10 (6-inch) corn tortillas olive oil, for brushing tortillas
6 ounces shredded Mexican cheese
1 cup sour cream, thinned with juice of one lime, for garnish
fresh cilantro, minced for garnish
hot sauce, for garnish

Directions:
1. In a large skillet, sauté the onion until softened. 

2. Add the ground venison (or ground beef) and cook. Chop and stir until the meat is well-browned and finely crumbled. 

3. Add the diced tomatoes, red wine vinegar, sugar, spices, salt, raisins, and green olives and simmer stirring every few minutes for about 20 minutes to allow the flavors to meld together. 

4. Meanwhile, on two sheet pans, drizzle the 10 corn tortillas with olive oil on both sides and bake for 5 minutes at 425 degrees F. Turn the tortillas over and sprinkle with cumin, and garlic salt and bake for another 2 minutes. Sprinkle with cheese and bake for another 3-5 minutes, or until the cheese melts. 

5. Layer the cooked meat mixture on top of each tortilla. 6. Garnish with a drizzle of lime sour cream, minced cilantro, and hot sauce.