Cuban Blue Corn Tacos - Detailed recipes with photos.

Cuban Blue Corn Tacos – A Detailed recipe cooking. Time: 1 hour. 55 minutes Difficulty: medium Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

700 gr. pork tenderloin (pre-remove fat)
8 tortillas of blue corn tortilla (20 cm.)
8 slices of Swiss cheese halves
8 sliced boiled ham
4 thinly sliced pickled jalapenos without brine (optional)
6 tbsp. l canola oil
Juice 1 Orange
3 chopped garlic cloves (optional)
2 tbsp. l chopped fresh oregano leaves
Red onions and tomato salsa for serving

Recipes with similar ingredients: tortilla, jalapenos, cheese gruyere, ham, orange juice, oregano, salsa sauce, garlic

Recipe preparation:

In a baking dish, mix 3 tbsp. l oils, orange juice, garlic and oregano. Put the pork and flip to the meat completely coated with this mixture. Cover and refrigerate not less than 1 hour or up to 4 hours
Preheat the grill to a high temperature or pan with non-stick coating with several tablespoons of canola butter over moderate heat on the stove. Remove the pork from marinade and put on the grill. Sauté until golden brown color and small strips 12-15 min., while cooking thermometer, inserted into the center of the meat, will not show 66 ° C. Remove from the grill and give stand for 5 minutes, then cut into slices 0.5 cm thick.
Reduce grill temperature to medium. Put tortillas on grill and fry for about 10 seconds. on each side to make tortillas become flexible. Spread the tortillas on a flat surface. Spread the ingredients evenly and put them in one half every tortilla. Start with 1 slice of cheese, then put the ham, a few slices of pork, a few slices of jalapeno pepper and another slice of cheese. Wrap the top of the tortillas on the laid out ingredients and squeeze. Lubricate the surface of the tortillas with a little the amount of oil remaining and put on the grill greased side down. Sauté until light golden brown, pressing so that they remain flat, 3-4 minutes. Grease the top flat cakes with butter, turn over and continue to fry, pressing tortillas until the cake is lightly browned and the cheese is melted.