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1
Place pork in heavy medium saucepan.
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2
Add pinch of salt and enough cold water to cover by 1/2 inch.
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3
Bring to simmer over medium heat.
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4
Reduce heat to medium-low and simmer gently, uncovered, until meat is tender, about 1 hour 10 minutes.
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5
Cool meat in broth.
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6
Using slotted spoon, transfer meat to work surface; discard broth.
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7
Shred meat coarsely into large bowl.
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8
Place tomatoes with juices and chiles into blender and puree.
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9
Heat oil in heavy large skillet over medium-high heat.
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10
Add onion and saute 3 minutes.
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11
Add garlic and saute 1 minute.
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12
Add pork and saute until browned, about 10 minutes.
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13
Mix in raisins, vinegar, pepper, and cinnamon, then tomato puree.
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14
Simmer until picadillo is thick, stirring often, about 6 minutes.
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15
Season to taste with salt.
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16
(Can be made 1 day ahead.
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17
Cover and chill.
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18
Rewarm over low heat before using.)
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19
Combine fresh masa or masa harina mixture, lard, flour, baking powder, and salt in large bowl.
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20
Knead well, adding more warm water by tablespoonfuls as needed until dough is soft, smooth, and pliable but not sticky.
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21
Divide dough into 12 equal pieces; shape into balls.
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22
Place on sheet of foil.
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23
Cover with plastic wrap to prevent drying.
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24
Flatten balls with moistened fingertips to 2 1/2x3/4-inch disks.
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25
Heat heavy large griddle or skillet over medium-high heat.
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26
Place 3 disks on griddle.
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27
Cook until outsides are light brown but insides are still soft and uncooked, about 3 minutes per side.
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28
Transfer disks to baking sheet.
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29
Repeat with remaining disks.
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30
Using greased knife, cut each disk horizontally in half; turn so uncooked sides are up.
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31
Using fingertips, flatten uncooked center of each and pinch edge of soft dough between fingertips to form 1/4- to 3/8-inch-high rim.
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32
Pour enough oil into large skillet to reach depth of 1/2 inch.
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33
Attach deep-fry thermometer and heat oil to 350F to 360F.
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34
Fry 4 dough shells at a time until lightly browned and crunchy outside but still tender inside, about 1 minute.
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35
Using slotted spoon, transfer shells to paper towels to drain.
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36
Spoon warm filling into each shell.
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37
Sprinkle with almonds and serve.
