Cuban Blue Corn Tacos
Votes: 3
Time: 1 hour 55 minutes
Complexity: average
Servings: 4
Complexity: average
Servings: 4
Cuban Blue Corn Tacos - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g pork tenderloin (remove fat first)
- 8 blue corn tortillas (20 cm)
- 8 slices of Swiss cheese, halved
- 8 slices of cooked ham
- 4 thinly sliced pickled jalapeños without brine (optional)
- 6 tbsp. l. canola oil
- Juice of 1 orange
- 3 chopped garlic cloves (optional)
- 2 tablespoons chopped fresh oregano leaves
- Red onion and tomato salsa for filing
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Cooking the dish according to the recipe:
- In a baking dish, combine 3 tablespoons of oil, orange juice, garlic, and oregano. Add the pork and turn to coat completely. Cover and refrigerate for at least 1 hour or up to 4 hours.
- Heat a grill to high heat or a nonstick skillet with a few tablespoons of canola oil over medium-high heat on the stovetop.
Remove the pork from the marinade and place on the grill. Grill until golden brown and crispy, about 12-15 minutes, or until a meat thermometer inserted into the center registers 150°F (66°C). Remove from the grill and let rest for 5 minutes, then slice into 1/4-inch-thick slices. - Reduce the grill temperature to medium. Place the tortillas on the grill and cook for about 10 seconds per side until pliable. Lay the tortillas out on a flat surface. Evenly distribute the ingredients and arrange them on one half of each tortilla. Start with 1 slice of cheese, then add ham, a few slices of pork, a few slices of jalapeño, and another slice of cheese. Fold the top of the tortilla over the topping and press down.
Brush the tortillas with a little of the remaining oil and place them on the grill, oiled side down. Grill until lightly golden brown, pressing down to keep them flat, 3-4 minutes. Brush the tops of the tortillas with oil, flip them, and continue grilling, pressing down on the tortillas until the tortillas are golden brown and the cheese is melted.
Categories:
recipe / Dinner / Fast food / Tortilla Dishes / / Mexican cuisine / Cuban cuisine / Bobby Flay
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