Mix meats together with vinegar, salt and paper. Heat the oil in a frying pan, add the onion, garlic and chilli and fry for 3 minutes, stirring frequently. Add the meat mixture and stir over a high heat until beginning to brown. Drain off the fat. Stir in the tomatoes, raisins, almonds, ground cloves, cinnamon and tomato puree(paste). simmer for 15 minutes, uncovered, or until the mixture is thick and well blended. Use hot as a filling for tortillas, enchiladas, chimichangas, burritos or taco shells, or use cold as a filling for empanadas.