Cubano tacos from Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen (page 70) by Eddie Hernandez and Susan Puckett

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Notes about this recipe

  • Eat Your Books

    Can substitute ground cayenne pepper for ground chiles de arbol.

  • TrishaCP on January 31, 2022

    We loved these tacos. I couldn’t use the tablespoon of cayenne per the recipe. Instead, I subbed one teaspoon of cobanero chile flakes and that gave it a really nice heat. I served this with store-bought tomatillo salsa and avocado. The avocado really stretches the filling (and there is already plenty).

  • wcassity on November 26, 2019

    Tasty weeknight family tacos. The hot pepper was too much - need to dial it back if I make I again.

  • jenmacgregor18 on September 05, 2018

    I cut back the cayenne significantly for our preference. And I was lazy and didn't make the tomatillo salsa; but I added roasted green chiles to the taco meat and the green jalapeno/poblano cholula for each taco. This is a great mix of flavors. The sweet potatoes really work here. Not too sweet. Definitely repeat.

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