Cubano Taco Recipe
flour tortilla, garlic butter, gruyere, ham, pulled pork, yellow mustard, pickles, pork rinds
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Ingredients
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Tortilla & Butter
Cheese & Meats
Pickle & Sauce
Crunch & Finish
Method
Tortilla & Butter
Make garlic butter
In a small bowl, combine the unsalted butter, minced garlic, and chopped parsley (if using). Mash together with a fork until smooth and well blended.
Butter tortillas
Lay out each flour tortilla flat. Spread about 1/2 tablespoon of the garlic butter on one side of each tortilla. Reserve remaining butter for cooking and extra brushing.
Assemble Tacos
Layer ingredients
With the garlic-buttered side of the tortilla facing down on your work surface, spread about 1/2 tablespoon of yellow mustard across the center of the tortilla. Top the mustard with a layer of Gruyère (about 1/3 cup), then place ~1.3 oz (roughly 1/3 of the ham portion) of ham, followed by about 1.7 oz of warmed pulled pork. Add 2 pickle slices on top of the meats. Finish with another 1/3 cup Gruyère so cheese will melt and act as a glue. Fold the tortilla over into a taco or quesadilla-style half-moon, pressing gently to seal the edges.
Cook & Crisp
Pan-fry until golden and melty
Heat a large skillet over medium heat and add 1 teaspoon neutral oil. When shimmering, place the folded taco in the skillet, buttered/garlic side up so the bottom (buttered) side contacts the pan. Cook 2–3 minutes per side, pressing lightly with a spatula, until the exterior is golden brown and the cheese inside is fully melted. If using a large pan, cook 2 tacos at a time without crowding.
Optional press
For an extra-crisp exterior, place a heavy skillet or a sandwich press on top while cooking to press the taco and create more even contact. Adjust heat as needed to avoid burning; lower to medium-low if browning too quickly before cheese melts.
Finish & Serve
Add crunch and rest
Remove the taco to a cutting board and let rest 1 minute. Sprinkle about 2 tablespoons of roughly crushed pork rinds into the open edge or press them onto the hot outer surface so some adhere to the cheese/butter coating for added crunch.