Prepare for a delightful culinary journey where the hearty flavors of a classic Cuban sandwich meet the versatile and beloved taco! Our Cuban Medianoches Tacos are not just a meal; they’re an experience, offering a unique blend of cultures that’s both easy to create and incredibly satisfying to savor. If you’re looking for a fresh take on taco night or a way to enjoy Cuban-inspired cuisine in a new format, you’ve found your next favorite recipe.

The Story Behind Cuban Medianoches Tacos

Growing up in Florida, I was fortunate to be immersed in a vibrant cultural melting pot, particularly influenced by the rich Cuban heritage prevalent throughout the state. This influence isn’t just a part of the landscape; it’s deeply woven into the local food scene, transforming ordinary meals into extraordinary culinary delights. For many, Cuban cuisine represents some of the best comfort food available, known for its bold flavors, slow-cooked meats, and comforting staples.

The Medianoche, meaning “midnight” in Spanish, is a beloved Cuban sandwich traditionally served as a late-night snack. It’s similar to a Cuban sandwich but typically made on softer, sweeter egg dough bread (medianoche bread) and packed with roast pork, ham, Swiss cheese, mustard, and pickles. It’s a perfect symphony of savory, tangy, and sweet, often pressed to a golden crisp. While I could have easily recreated the classic Medianoche sandwich, I found myself drawn to the idea of a culinary experiment. What if these incredible Cuban flavors could be reimagined in a different, equally delicious format? That’s when the vision for Cuban Medianoches Tacos was born.

The concept of deconstructing the Medianoche and reassembling it into a taco was incredibly appealing. It offered a fresh, handheld way to enjoy all the components I love about the sandwich, but with the added texture and flexibility of a tortilla. This fusion represents a harmonious marriage between Mexican and Cuban culinary traditions – a vibrant celebration where savory slow-roasted pork, salty ham, tangy mustard, crunchy pickles, and melty Swiss cheese find a new home in a warm corn tortilla. The result is truly spectacular, and I’m convinced that if Mexican and Cuban food had a baby, it would taste exactly like these tacos!

Crafting the Perfect Corn Tortillas

When it comes to tacos, the tortilla is your foundation, and preparing it properly can make all the difference. Personally, I prefer to double up on corn tortillas for these Medianoches Tacos. This provides a sturdier base, preventing any delicious fillings from escaping, and adds an extra layer of texture. However, feel free to use a single tortilla if that’s your preference. The method you choose for heating your tortillas is also crucial for achieving the best flavor and pliability.

If you have a gas stove, I highly recommend heating your tortillas directly over an open flame. Just keep a close eye on them, flipping frequently with tongs, until they are slightly charred and softened. This method imparts a wonderful smoky flavor that elevates the entire taco experience. The direct heat helps to bring out the inherent sweetness of the corn, making the tortillas more pliable and flavorful.

Alternatively, you can heat them on a comal (a flat griddle commonly used in Mexican cooking) or a dry skillet over medium-high heat. Place a tortilla on the hot surface for about 30 seconds per side, until it puffs up slightly and becomes soft and warm. For a slightly crispier texture, you can also lightly fry them in a small amount of oil. Experiment with different techniques to discover your favorite way to enjoy these delicious tacos. There’s truly no wrong way, as long as they’re warm and ready to hold your incredible Cuban fillings!

Other Flavorful Recipes You May Enjoy

• Cuban Black Beans and Rice: A quintessential side dish that perfectly complements any Cuban meal.
• Taco Rice Recipe: A simple, family-friendly meal that brings together the flavors of seasoned ground meat and rice.
• Taco Soup: A comforting and customizable soup packed with taco goodness.
• Chipotle Lime Chicken Tacos: Another fantastic taco option bursting with zesty and smoky flavors.
• More than 95 Taco Recipes!: Dive into an extensive collection of taco ideas for every craving.

5 from 1 vote

Servings:

10
servings

Cuban Medianoches Tacos Recipe

By
Jamie Sherman

This innovative recipe transforms the classic Cuban Medianoche sandwich into a delicious taco format. Featuring tender slow-cooked Cuban pork, sliced ham, tangy pickles, zesty mustard, and melted Swiss cheese, all wrapped in a warm corn tortilla, it’s a harmonious blend of Cuban and Mexican flavors that will become a new family favorite. An easy-to-make dish that truly captures the spirit of fusion cuisine!

Prep:

20
mins

Cook:

5
hrs

Total:

5
hrs
20
mins

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Ingredients

For the Cuban Pork Roast

• 2 – 3
  pounds
  pork roast (such as pork shoulder or Boston butt)
• 2
  teaspoons
  ground cumin
• 1
  teaspoon
  salt (or to taste)
• 1
  teaspoon
  dried oregano
• ½
  teaspoon
  whole black peppercorns (or ½ tsp ground black pepper)
• 4 – 5
  cloves
  garlic,
  minced
• 1
  cup
  fresh orange juice
• 1
  lemon,
  thinly sliced
• 1
  lime,
  thinly sliced
• 1 – 2
  serrano peppers,
  seeded and minced (optional, for a hint of heat)

For Assembling the Tacos

• Corn tortillas (about 20-30, depending on if you double them)
• 1
  pound
  deli ham,
  thinly sliced and warmed
• Yellow mustard,
  for drizzling
• Dill pickle spears or slices,
  thinly sliced or diced
• Shredded Cuban pork roast,
  prepared as above
• 6 – 8
  ounces
  Swiss cheese,
  shredded

Instructions

• **For the Cuban Pork Roast:** Begin by thoroughly rubbing the pork roast with the ground cumin, salt, and dried oregano. This forms a foundational dry rub that infuses the meat with incredible flavor. Carefully place the seasoned roast into your slow cooker. Sprinkle the whole black peppercorns and minced garlic evenly over the top of the pork. Pour the fresh orange juice around the base of the roast, ensuring it doesn’t wash off too much of the seasoning. Finally, arrange the lemon and lime slices, along with the minced serrano peppers (if using for an extra kick), on and around the roast. Cover the slow cooker and cook on the LOW setting for 8-9 hours, or on the HIGH setting for 4-5 hours, until the pork is incredibly tender and can be shredded effortlessly with a fork. Once cooked, carefully remove and discard the citrus slices and any remaining whole peppercorns. Using two forks, shred the succulent pork, then return it to the slow cooker to keep warm in its flavorful juices until ready to assemble the tacos.
• **To Assemble the Tacos:** Warm your corn tortillas using your preferred method (over an open flame, on a comal, or in a dry skillet) until they are soft and pliable. Once warm, lay out one or two tortillas for each taco. On each tortilla, layer a generous portion of the thinly sliced deli ham, followed by a zig-zag squirt of tangy yellow mustard. Add several thin dill pickle slices or a sprinkle of diced pickles. Next, pile on a hearty helping of the warm, shredded Cuban pork roast. Finish with a sprinkle of shredded Swiss cheese, which will gently melt from the warmth of the other ingredients.
• Serve your Cuban Medianoches Tacos immediately, allowing guests to customize with extra mustard or pickles if desired. These are best enjoyed fresh off the assembly line!

Notes

• This versatile Cuban pork roast is not only perfect for these tacos but would also be fantastic as a filling for burrito bowls, traditional Cuban sandwiches, or alongside rice and beans. Consider making a larger batch to enjoy throughout the week!
• For an extra layer of flavor and richness, you can briefly press the assembled tacos in a hot pan or sandwich press until the tortillas are lightly crispy and the cheese is fully melted, similar to how a traditional Medianoche sandwich is prepared.

Nutrition

Calories:
318
kcal


Carbohydrates:
5
g


Protein:
35
g


Fat:
17
g


Saturated Fat:
7
g


Polyunsaturated Fat:
1
g


Monounsaturated Fat:
6
g


Cholesterol:
101
mg


Sodium:
849
mg


Potassium:
572
mg


Fiber:
1
g


Sugar:
3
g


Vitamin A:
212
IU


Vitamin C:
21
mg


Calcium:
177
mg


Iron:
1
mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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