Best Cubano Tacos Recipe By Tasty Recipes

CUBANO SLIDERS RECIPE BY TASTY

Cubano Sliders Recipe by Tasty image

Here's what you need: garlic, ground cumin, freshly ground black pepper, kosher salt, fresh oregano, fresh orange juice, fresh lime juice, olive oil, pork tenderloin, slider rolls, baked ham, roasted pork, salami, swiss cheese, kosher pickles, yellow mustard, unsalted butter

Provided by Visit Florida

Categories Lunch

Time 2h40m

Yield 12 sliders

Number Of Ingredients 17

Ingredients

1 head garlic, separated and peeled
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
2 teaspoons kosher salt
⅓ cup fresh oregano
⅓ cup fresh orange juice, from about 1 large orange
¼ cup fresh lime juice, about 3 limes
¼ cup olive oil
1 lb pork tenderloin
12 slider rolls
6 slices baked ham
12 slices roasted pork
12 slices salami
4 slices swiss cheese
3 kosher pickles, thinly sliced lengthwise
3 tablespoons yellow mustard
2 tablespoons unsalted butter, melted

Steps:

In a blender, combine the garlic cloves, cumin, black 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 tenderloin, massaging to coat well. Seal the bag and marinate in the refrigerator for at least 2 hours, up to overnight.
Preheat the oven to 500°F (260°C).
Transfer the pork to a roasting pan and roast until a crust begins to form and the internal temperature reaches 145°F (63°C) , about 20 minutes. Remove from the oven and let the pork rest for at least 10 minutes before carving (if you have time, you can refrigerate the pork overnight so it's easier to slice).
Cut 15 slices from the pork tenderloin, reserving any leftovers for another use.
Make the sliders: Reduce the oven temperature to 350°F (180°C). Line a baking sheet with parchment.
Place the bottom halves of the slider rolls on the baking sheet and layer with the ham, pork, salami, Swiss cheese, and pickles.
Slather the inside of the top halves of the rolls with the mustard, then place on top of the sliders. Brush the tops with melted butter.
Bake the sliders until the top turns golden brown and the cheese is completely melted, about 10 minutes.
Pull the sandwiches apart and serve.
Enjoy!

Nutrition Facts : Calories 536 calories, Carbohydrate 26 grams, Fat 21 grams, Fiber 1 gram, Protein 57 grams, Sugar 9 grams

CUBANO SANDWICHES RECIPE BY TASTY

Cubano Sandwiches Recipe by Tasty image

Here's what you need: garlic, ground cumin, freshly ground black pepper, kosher salt, fresh oregano, fresh orange juice, fresh lime juice, olive oil, boneless pork shoulder, cuban bread, sweet ham, salami, swiss cheese, kosher pickles, yellow mustard, unsalted butter

Provided by Visit Florida

Categories Lunch

Time 5h10m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 head garlic, cloves seperated and peeled
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
2 teaspoons kosher salt
⅓ cup fresh oregano
⅓ cup fresh orange juice, (from about 1 large orange)
¼ cup fresh lime juice, from about 3 limes
¼ cup olive oil
2 lb boneless pork shoulder
2 loaves cuban bread, halved crosswise and lengthwise
16 slices sweet ham, baked
8 slices salami
8 slices swiss cheese
4 kosher pickles, thinly sliced lengthwise
4 tablespoons yellow mustard
4 tablespoons unsalted butter, melted

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!