Cuban Medianoches Tacos

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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5 from 1 vote

Servings: 10 servings

Cuban Medianoches Tacos

By Jamie Sherman

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 it! 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!

Prep: 20 minutes mins

Cook: 5 hours hrs

Total: 5 hours hrs 20 minutes mins

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Ingredients 

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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

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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

Calories: 318kcal, Carbohydrates: 5g, Protein: 35g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 101mg, Sodium: 849mg, Potassium: 572mg, Fiber: 1g, Sugar: 3g, Vitamin A: 212IU, Vitamin C: 21mg, Calcium: 177mg, Iron: 1mg

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

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Originally published on April 26, 2013. Updated on April 22, 2021.