Cubano Tacos Recipe By Tasty Food

CUBANO SANDWICHES RECIPE BY TASTY

Steps:

• Make the roasted pork: In a blender, combine the garlic cloves, cumin, pepper, salt, oregano, orange juice, and lime juice. Blend on high speed until smooth.
• Pour the marinade into a large zip-top plastic bag and add the pork shoulder, rubbing to coat well. Seal the bag and marinate in the refrigerator for at least 2 hours, up to overnight.
• Preheat the oven to 325°F (160°C).
• Transfer the pork and its marinade to a roasting pan. Roast until a crust begins to form and the internal temperature reaches 190-195°F (85-90°C), about 3 hours. Remove from the oven and let the pork rest for at least 15 minutes before carving (if you have time, you can refrigerate the pork overnight so it's easier to slice).
• Cut 12 slices of pork for the sandwiches and reserve the rest for another use.
• Make the sandwiches: Heat a 10-inch (25 cm) cast iron skillet over medium heat.
• Set the bottom halves of the Cuban bread on a cutting board and layer each piece with 4 slices of ham, 3 slices of pork, 2 slices of salami, 2 slices of Swiss cheese, and 4 pickle slices.
• Slather 1 tablespoon of yellow mustard on the inside of each top half of bread, then place on top of each sandwich.
• Brush the tops of the sandwiches with melted butter, then place in the hot skillet, top side down. Place a small pan on top of sandwiches and weigh down with a heavy can. Cook until the bread begins to crisp, about 2 minutes. Uncover and flip the sandwiches, then press again and cook until the bottom is crisp and the cheese is completely melted, about 2 minutes more.
• Slice the sandwiches in half and serve.
• Enjoy!

CUBANO TACOS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Prepare the pork: Using a sharp knife, score the top of the pork in a criss-cross pattern. Rub with 1½ teaspoons salt and 1½ teaspoons pepper, then set in a large baking dish.
• Make the glaze: Heat the olive oil in a small saucepan over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant. Whisk in the brown sugar, 2 teaspoons salt, ½ teaspoon pepper, the cumin, smoked paprika, and chili powder. Add the Captain Morgan® Sliced Apple Spiced Rum and whisk until combined. Bring the mixture to a simmer, then reduce the heat to medium-low and simmer for 6-8 minutes, or until the glaze has thickened slightly and has the consistency of pancake syrup.
• Remove 5 tablespoons of the glaze and set aside.
• Use a basting brush and some of the remaining glaze to coat the pork in a thick layer of glaze.
• Place the pork in the oven and roast, basting again with more glaze halfway through, for 65-75 minutes, or until internal temperature reaches 160°F (70°C).
• While the pork roasts, make the spicy mustard sauce: In a medium bowl, whisk together the mustard, mayonnaise, olive oil, white wine vinegar, and cayenne until smooth.
• Remove the pork from the oven, then pour the reserved glaze over and spread evenly. Let the pork rest for 5 minutes.
• Cut the pork into ½-inch (1.24 cm) slices, then chop into 1-inch (2.5 cm) pieces. Keep warm until ready to serve.
• To assemble the tacos, sprinkle ¼ cup (25 g) shredded Swiss cheese onto a warm tortilla. Layer with about ½ ounce deli ham, about 2 ounces of roasted pork, 3-4 pickle slices, and a drizzle of spicy mustard sauce. Garnish with fresh cilantro.
• Enjoy!

CUBANO

Steps:

• For the pork: Combine the kosher salt, brown sugar, cumin, coriander, allspice, mustard, pepper, cloves, fennel and bay leaves. Then rub over the pork butt and set aside.
• For the marinade: Add the cilantro, garlic and salt to a food processor with 1/4 cup beer. Puree until the mixture becomes pesto-like. Then add the remaining beer, lime zest and juice and orange zest and juice. Cover the pork butt and marinate in the refrigerator for 48 hours.
• Preheat the oven to 200 degrees F. Cook the pork until the meat pulls effortlessly off the bone, about 6 hours. Pull the meat and leave in its juices.
• For the ham: Preheat the oven to 240 degrees F. Whisk the honey, mustard, brown sugar and pineapple puree. Smother over the outside of the ham. Put the ham in a roasting pan and surround with beer. Cover with tin foil. Cook until the meat pulls effortlessly off the bone, 8 to 10 hours. Pull the meat and leave in its juices.
• For the sandwich: Slice the ciabatta in half, drizzle the bread with olive oil and toast for 8 to 10 minutes. Then let it sit out for 30 minutes; the staleness of the bread will allow it to hold the juices from the pork and ham.
• To assemble: Preheat the broiler. Layer the bottom half of the bread with the pulled pork and ham. Slice the Pickles lengthwise about 1/8-inch on a mandoline and place on top of the meat. Place the Swiss cheese over the pickles and broil until the cheese is bubbly and golden, about 2 minutes. Top with other half of bread and slice the sandwich in half diagonally on a long bias. Cut into smaller sandwiches and serve with Chayote Slaw and Fried Plantains.
• Put the cucumbers in an ice bath.
• Add 12 cups water, the vinegar, fine salt, mustard seeds, peppercorns, coriander, bay leaves, garlic and dill to a large pot and bring to boil.
• Pull the cucumbers from the ice bath and add to mason jars. Carefully pour the boiling brine over the cucumbers and secure the lids, making sure the cucumbers are fully submerged. Do not refrigerate for 24 hours. Always store the pickles in the brine.
• Slice the radishes and chayote 1/4-inch thick on a mandoline. Combine with the cilantro, lime zest and lime juice in a mixing bowl and add salt to taste, adjusting the amount of lime juice as necessary.
• Score the plantains on 2 sides and peel the skin. Thinly slice small circles using a mandoline.
• Heat the oil in a deep-fryer to 325 degrees F. Add the plantains and fry for 6 to 8 minutes.
• Remove to a mixing bowl lined with a paper towel to absorb excess oil. Add the salt and sugar and toss.

BLUE CORN CUBAN TACO

Steps:

• Whisk together 3 tablespoons of the oil, orange juice, garlic and oregano in a baking dish, add the pork and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours.
• Heat the grill to high or a nonstick saute pan with a few tablespoons of canola oil over medium-high heat on the stove.
• Remove the pork from the marinade and place on the grill. Grill until golden brown and slightly charred and an instant-read thermometer inserted into the center of the meat registers 150 degrees F, about 12 to 15 minutes. Remove from the grill and let rest 5 minutes before slicing into 1/4-inch thick slices.
• Reduce the heat of the grill to medium. Place the tortillas on the grill and grill for approximately 10 seconds per side to make pliable. Lay the tortillas on a flat surface. Divide the ingredients evenly over 1 half of each tortilla. Start with 1 slice of the cheese, followed by the ham then a few slices of the pork, a few slices of the jalapenos and another slice of the cheese. Fold the top of the tortilla over the ingredients and press on it. Brush the tops of the tortillas with some of the remaining oil and place on the grill, oil-side down and grill until lightly golden brown, pressing on the tortillas to flatten, 3 to 4 minutes. Brush the tops of the tortillas with oil, flip over and continue grilling, pressing down on the tortillas until golden brown and the cheese has melted.

INSTANT POT CUBANO SANDWICHES RECIPE BY TASTY

Steps:

• Make the pulled pork: In a small bowl, mix together the cumin, smoked paprika, chipotle powder, garlic powder, 1½ teaspoons salt, and the black pepper.
• Rub the spice mixture all over the pork loin.
• Turn the Instant Pot on to the Sauté setting. When the pot is hot, add 1½ tablespoons of olive oil. Once the oil is shimmering, add the pork loin and sear on both sides until golden brown, about 6 minutes. Remove the pork from the pot and set aside.
• Add the remaining ½ tablespoon of olive oil to the pot and the onion to the pot. Cook for about 3 minutes, until fragrant.
• Add the lime juice, orange juice, chicken stock, and bay leaf, then return the seared pork to the pot. Secure the lid (make sure the valve is set to sealing) and cook on high pressure for 1 hour. Carefully turn the valve to venting and let the pressure release completely, about 15 minutes.
• Remove the pork from the pot and shred. Transfer to a medium bowl with ⅓ cup of the cooking liquid and the remaining teaspoon of salt and toss to combine.
• Assemble the sandwiches: Toast the ciabatta rolls in a toaster for about 3 minutes, or until the cut sides of the rolls are light golden brown.
• Spread 1 tablespoon of French's® Creamy Mustard over the cut side of each ciabatta roll half, 2 tablespoons total per roll. Add 2 Swiss cheese slices to the top half of each roll and 1 Swiss cheese slice to the bottom halves. Pile the pulled pork generously on the bottom halves, then top each with 2 slices of ham and 2 pickle slices. Close the sandwiches and press down to compact.
• Heat 1 tablespoon of olive oil in a small cast iron skillet over medium-low heat. Place a sandwich, upside down, in the skillet and place a sheet of aluminum foil on top, then weigh down with another small cast iron skillet. Toast for 1-2 minutes, or until the top is golden brown. Flip and press down again, then cook until the other side is toasted and the cheese has melted, 1-2 minutes more. Remove the sandwich from the pan and cut in half. Serve immediately with potato chips alongside. Repeat with the remaining sandwiches, adding more olive oil to the pan as needed.
• Enjoy!