CUBANO TACOS RECIPE BY TASTY

facebook share image   twitter share image   pinterest share image   E-Mail share image



Cubano Tacos Recipe by Tasty image

Here's what you need: pork loin, kosher salt, freshly ground black pepper, olive oil, garlic, brown sugar, ground cumin, smoked paprika, chili powder, Captain Morgan® Sliced Apple Spiced Rum, yellow mustard, mayonnaise, extra virgin olive oil, white wine vinegar, cayenne pepper, shredded swiss cheese, flour tortillas, smoked deli ham, bread-and-butter pickle slices, fresh cilantro

Provided by Captain Morgan

Categories     Lunch

Yield 6 servings

Number Of Ingredients 20

1 pork loin
3 ½ teaspoons kosher salt, divided
2 teaspoons freshly ground black pepper, divided
2 tablespoons olive oil
2 cloves garlic, minced
¼ cup brown sugar
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon chili powder
½ cup Captain Morgan® Sliced Apple Spiced Rum
½ cup yellow mustard
6 tablespoons mayonnaise
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon cayenne pepper
4 cups shredded swiss cheese
16 flour tortillas, warmed (16 in - 40 cm )
10 oz smoked deli ham, chopped into 1-inch (2.5 cm) squares
1 cup bread-and-butter pickle slices
⅓ cup fresh cilantro, chopped

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!

Nutrition Facts : Calories 1250 calories, Carbohydrate 78 grams, Fat 70 grams, Fiber 3 grams, Protein 60 grams, Sugar 13 grams

There are no comments yet!