Cuban Medianoches Tacos are like a regular version, but with a little combination of Mexican culture. They’re easy to make, and eat!
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
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!
For the Cuban pork roast
- 2-3 lb. pork roast
- 2 tsp. cumin
- 1 tsp. salt
- 1 tsp. oregano
- 1/2 tsp. 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 lb. deli ham, thinly sliced
- Yellow mustard
- Dill pickle slices
- Shredded Cuban pork roast
- 6-8 oz. Swiss cheese, shredded
- 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 the yellow mustard, dill pickle slices, a bit of the Cuban pork roast and shredded Swiss cheese on top. Enjoy!
Amount Per Serving: Calories: 494Total Fat: 30gSaturated Fat: 12gCholesterol: 144mgSodium: 791mgFiber: 2gSugar: 3gProtein: 45g
Originally published on April 26, 2013. Updated on April 22, 2021.