Cuban Medianoches Tacos are like a regular version, but with a little combination of Mexican culture. They’re easy to make, and eat!
Cuban Medianoches Tacos
I think I’ve told y’all that I grew up in Florida? That only matters in the fact, that depending on what part of the state you’re in, there’s a heavy Cuban influence. In my opinion, that means some of the best food too!
I could have just as easily made this into the typical Medianoches – a Cuban sandwich – midnight snack – whatever you wanna call it. I could have. But, I wanted something a little different. The idea of eating it like a taco was appealing to me – so I went with the Cuban Medianoches Tacos! I’m so glad I did, too! I’m convinced if Mexican food and Cuban food had a baby, it’d look something like this! 😉
Personal preference here, but I like to double up on the corn tortillas. You can use one if you’d like. If you have a gas stove, I highly recommend heating them up over the open flame – just keep an eye on it (for obvious reasons!) I love the flavor of the corn tortillas cooked this way! You can also heat them on a comal or dry skillet …. or even slightly fry them in oil. Do what you like best! There’s no wrong way that I know of!
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Cuban Medianoches Tacos
Ingredients
For the Cuban pork roast
- 2 – 3 pounds pork roast
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon oregano
- ½ teaspoon whole black peppercorns
- 4 – 5 cloves garlic minced
- 1 cup orange juice
- 1 lemon sliced
- 1 lime sliced
- 1 – 2 serrano peppers seeded and minced
For the tacos
- corn tortillas
- 1 pound deli ham thinly sliced
- yellow mustard
- dill pickle spears or slices
- shredded Cuban pork roast see above
- 6 – 8 ounces Swiss cheese shredded
Instructions
- Rub the roast with cumin, salt, and oregano. Place the roast in a slow cooker. Add the peppercorns and garlic to the top. Pour the orange juice around the roast. Place lemon & lime slices and the serrano peppers on and around the roast. Cook on low for 8-9 hours or on high for 4-5 hours – or until the pork shreds easily. Discard the lemon and lime slices. Shred the pork. Return to the slow cooker with the juices and keep warm.
- Heat the corn tortillas using your favorite method. Layer a few slices of the deli ham, a squirt of yellow mustard, dill pickles, a bit of the Cuban pork roast, and shredded Swiss cheese on top.
- Serve immediately.
Notes
- This pork would also be great in burrito bowls.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on April 26, 2013. Updated on April 22, 2021.
This looks really good! And really interesting 🙂
Kelly @ happywifey.net
It was so good, Kelly!
Oh my goodness! I need to try these asap! They look so yummy and I love Cuban sandwiches! Great recipe, Jamie!
I guess we were thinking on the same page, my most recent post was Cuban inspired as well. Great job 🙂
Happy Blogging!
Happy Valley Chow
when do we add the serrano peppers?
Thanks for letting me know 🙂 I've updated the recipe!
These sound so tasty! Thanks for sharing on Foodie Friends Friday!
Sounds good!
I've never heard of this!!
Nice to have something different to make. Thank you for sharing.
Sounds like a great midnight snack. I really like that Cuban pork roast. Thanks for linking!
My husband grew up in MIami he loves anything Cuban can't wait to make this for him.
Now this sounds crazy good! My ex mother-in-law used to live in Key West so I know ALL about the cuban sandwiches- love your take on it with the tacos! 🙂
Thank you for sharing at Marvelous Mondays this week!
Thank you so much for linking this recipe to the Tasty Tuesdays link party! I’ve pinned this recipe to my Tasty Tuesday’s board. 🙂