I’ve mentioned my love for Velvet Tacos in previous posts because of their creativity when it comes to stuffing a tortilla. This Cuban Pig taco is no different. They start out by heating their flour tortilla to make it crisp and then load it with gruyere cheese, slow-roasted pulled pork, honey ham, peppered bacon, grain mustard, and house brined pickles. It tastes just like an original Cuban, but without all of the bread and is one of my favorite items on their regular menu. This is my take on this delicious taco for those of you who can’t enjoy the original or want to try making this dish at home for your friends and family!
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Cuban Pig Taco
Course: TacosCuisine: CubanDifficulty: Easy4
servings30
minutes40
minutesIngredients
4 (6-inch) 4 flour tortillas
1 cup 1 Gruyere cheese, divided
4 – 8 slices 4 – 8 honey-roasted ham, divided
4 tbsp 4 whole grain mustard, divided
1/4 lb 1/4 pulled pork, divided
1/2 cup 1/2 crispy bacon, diced and divided
12 slices 12 dill pickles, divided
Directions
- Preheat two cast iron skillets or one large griddle.
- Arrange one tortilla in one skillet and top with 2 tablespoons grated Gruyere. Put ham in second skillet. (If using one large griddle, heat tortilla and ham side by side.) Cook ham 30 seconds per side, then place ham on top of cheese. Remove tortilla from skillet.
- Spread 1 tablespoon mustard down center of tortilla. Top with 1/4 of the pulled pork and 1/4 cooked bacon. Top with 3 pickle slides. Finish by sprinkling with 2 tablespoons of Gruyere and serve immediately. Continue until all tacos are prepared.
Inspired by Velvet Taco – Dallas, TX
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