Best 6 Cubano Tacos Recipe By Tasty Recipes

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Welcome to the ultimate guide to creating a delicious and authentic Cubano taco experience! This culinary journey will take you through the vibrant flavors of Cuban cuisine, blended seamlessly with the beloved Mexican taco. Together, we'll explore a range of recipes that showcase the perfect balance of savory, tangy, and fresh ingredients. From the tender and juicy pork to the crisp and tangy pickles, each bite of a Cubano taco is a symphony of flavors that will tantalize your taste buds. So, gather your ingredients, fire up your kitchen, and let's embark on a culinary adventure that will leave you craving for more!

Check out the recipes below so you can choose the best recipe for yourself!

EASY TACOS



Easy Tacos image

Serve these tasty tacos that get fabulous flavor from Mexican-style tomato soup. Your family can have this crunchy, and delicious dish on the table in just 20 minutes.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 20m

Yield 6

Number Of Ingredients 6

2 pounds ground beef
1 (14.5 ounce) carton Campbell's® Mexican Style Tomato Soup
12 taco shells, warmed
¾ cup shredded lettuce
⅓ cup shredded Cheddar cheese
¾ cup diced tomato

Steps:

  • Cook the beef in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Season with salt and black pepper.
  • Stir the soup in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the soup is reduced, stirring often.
  • Divide the beef mixture among the taco shells. Top with the lettuce, tomato and cheese.

Nutrition Facts : Calories 536.9 calories, Carbohydrate 34.7 g, Cholesterol 102.6 mg, Fat 29.6 g, Fiber 3.1 g, Protein 31.5 g, SaturatedFat 10.6 g, Sodium 559.7 mg, Sugar 1.3 g

TASTY TACOS



Tasty Tacos image

A taco seasoning made from scratch with pantry staples deliciously jazzes up ground beef, turning Tuesday night into an all-out fiesta. Add your favorite toppings, and dinner is served! -Rebecca Levesque, St. George, New Brunswick

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
1 medium onion, finely chopped
1 garlic clove, minced
1/2 cup water
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
8 taco shells, warmed
Optional toppings: shredded lettuce, chopped tomatoes, sliced green onions and shredded cheddar cheese

Steps:

  • In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened., Spoon beef mixture into taco shells. Serve with toppings of your choice.

Nutrition Facts : Calories 306 calories, Fat 15g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 468mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

CUBANO



Cubano image

This pressed pork, cheese and pickle sandwich is a Miami staple, but the Cubano as we know it was created by Cuban immigrants in Tampa. In the late 1800s, they made versions of traditional mixed-meat sandwiches from Cuba using what was available: roasted pork and ham, common thanks to Spanish and Italian influences in the area. This Miami version is now as popular as the Tampa original, which also includes salami.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 Cubano sandwiches

Number Of Ingredients 7

Yellow mustard, for spreading
1 loaf Cuban bread or other soft bread, split
6 ounces sliced roast pork
6 ounces sliced ham
6 ounces sliced Swiss cheese
6 to 8 pickle slices
Melted butter, for brushing

Steps:

  • Preheat the oven to 425˚ F. Spread mustard on the cut sides of the bread. Sandwich with the roast pork, ham, Swiss cheese and pickles.
  • Brush the outside of the sandwich with melted butter and wrap in foil. Place between 2 baking sheets and press down with an ovenproof skillet. Transfer the sandwich (with the baking sheet and skillet on top) to the oven and bake until warmed through and the cheese is melted, about 20 minutes. Let cool slightly, then unwrap and cut into 4 pieces.

CUBANO TACOS RECIPE BY TASTY



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

BLUE CORN CUBAN TACO



Blue Corn Cuban Taco image

Provided by Bobby Flay

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 11

6 tablespoons canola oil
1 orange, juiced
3 cloves chopped garlic, (may reduce to be kid friendly)
2 tablespoons chopped fresh oregano leaves
1 1/2 pound pork tenderloin, fat trimmed
8 (6-inch) blue corn tortillas
8 slices Swiss cheese, halved
8 slices boiled ham
4 pickled jalapenos, drained and thinly sliced (may reduce to be kid friendly)
Tomato salsa, optional
Red or green onions, optional

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.

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

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!

Nutrition Facts : Calories 1254 calories, Carbohydrate 105 grams, Fat 63 grams, Fiber 5 grams, Protein 68 grams, Sugar 27 grams

Tips:

  • To achieve the best flavor, marinate the pork shoulder for at least 4 hours, or overnight.
  • Sear the pork shoulder in a hot skillet to create a flavorful crust.
  • Slow-cook the pork shoulder in a Dutch oven or crock pot until it is fall-apart tender.
  • Make sure to skim off any excess fat from the pork shoulder before shredding it.
  • For the Cuban mojo sauce, use a combination of citrus juices, garlic, and herbs.
  • Toast the Cuban bread before assembling the tacos.
  • Top the tacos with your favorite toppings, such as shredded cabbage, salsa, and cheese.

Conclusion:

These Cubano tacos are a delicious and easy way to enjoy the flavors of a classic Cuban sandwich. The combination of tender pork, flavorful mojo sauce, and toasted Cuban bread is sure to be a hit with everyone. So next time you're looking for a quick and easy meal, give these Cubano tacos a try!

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