Contributed by Velvet Taco

Learn how to make the Cuban Pig taco from Velvet Taco

I recently went to Velvet Taco in Buckhead. I was wondering if they would be willing to share the recipe for their Cuban Pig taco? Thank you! — Hannah Wang, Atlanta

Chef Grant Morgan was happy to share the recipe for this customer favorite. It takes advantage of pulled pork prepared onsite at each Velvet Taco (there are locations in Illinois, North Carolina and Texas as well as here in Georgia). Everything for the fillings as well as all the tortillas served at Velvet Taco locations are all handmade and prepared onsite as well. The taco fillings show a global influence with offerings like spicy tikka chicken, ahi poke and Nashville hot tofu. This one is a riff on a grilled Cuban sandwich.

<<First Look: Grab globally-inspired tacos early and late at Velvet Taco in Buckhead

Morgan suggests you might want to pick up some pulled pork from your favorite barbecue place when you’re ready to make these tacos unless there’s a pitmaster at your house.

At the restaurant, they use a large countertop griddle and can make many of these at once. We’ve adapted the recipe to make one at a time in a cast iron skillet. If you have enough skillets, you can make several at once.

Recipe: Velvet Taco’s Cuban Pig Taco
  • 4 (6-inch) flour tortillas
  • 1 cup grated Gruyere, divided
  • 4 slices honey-roasted ham, divided
  • 4 tablespoons whole grain mustard, divided
  • 1/4 pound pulled pork, divided
  • 1/2 cup 1/2-inch diced crisp bacon, divided
  • 12 slices dill pickle, divided
  • 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. Serves: 4

Nutritional information

Per serving: Per serving: 362 calories (percent of calories from fat, 45), 26 grams protein, 24 grams carbohydrates, 3 grams fiber, 18 grams fat (7 grams saturated), 51 milligrams cholesterol, 1,317 milligrams sodium.

From the menu of … Velvet Taco, 77 W. Paces Ferry Road NW, Atlanta. 470-400-3900. https://velvettaco.com/

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

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