Cubano Pinwheel with Dandy Radish Pickles and Sweet Corn Mustard

Cubano Pinwheel with Dandy Radish Pickles and Sweet Corn Mustard

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YIELD
Serves 4-6

What You Need

  • 4 flour tortillas
  • 12 ounces Swiss cheese, thinly sliced (about 12 slices)
  • 12 slices of smoked ham
  • 1 pound mojo roast pork, shredded or sliced, heated through
  • 12 ounces Dandy® Radish Pickles 
  • ½ cup Dandy® Super Sweet Corn Mustard Relish

Mojo Roast Pork:

  • 2-pound pork shoulder

For the Marinade: 

  • 4 garlic cloves
  • 1 small onion, roughly chopped
  • 2 teaspoon dried oregano
  • 2 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • ½ cup orange juice
  • ¼ cup lime juice, fresh
  • 2 tablespoons white vinegar
  • 2 tablespoons extra-virgin olive oil

For the Radish Pickles: 

  • 1 package Dandy® Radish Coins
  • ¾ cup apple cider vinegar
  • ¾ cup water
  • 3 tablespoon agave syrup
  • 2 teaspoon salt
  • 1 each chili de arbol
  • ½ tsp. whole mustard seeds
  • ½ tsp. black peppercorns
  • ½ tsp. coriander seeds

For the Sweet Corn Mustard Relish: 

  • 2 ears Dandy® Super Sweet Corn, blanched and stripped from cob
  • 1 small red onion, diced
  • ½ cup Dandy Celery, sliced
  • ¼ cup yellow mustard
  • 2 teaspoon rice vinegar
  • ⅛ teaspoon cracked black pepper
  • ½ tsp. kosher salt
Find Dandy Super Sweet Corn Find Dandy Celery Find Dandy Radishes

Make It

To prepare the Mojo Marinade:

In your blender, add the garlic cloves, chopped onion, dried oregano, salt, pepper, coriander, cumin, juices, vinegar, and olive oil.
Blend until smooth. Pour over the pork to marinate. Turn to coat as necessary. Let the pork marinate for 4-12 hours in the refrigerator.

When ready to cook, transfer the pork to a roasting pan. Roast the pork, uncovered, for 2 hours at 350°F or until a thermometer inserted in the fleshiest part reads 165°F.

When the roast is ready, remove it from the oven. The top will be beautifully caramelized from the sugars and the aromatics that were in the mojo. Loosely cover the roast with a large piece of aluminum foil and allow it to rest for 15 minutes. Slice or shred the pork for your Cubano pinwheels. If you made the roast in advance and cooled it, reheat before using.

To prepare the Radishes:

Pack the rounds into a pint-sized canning jar.

To prepare the Brine:

Bring vinegar, water, agave syrup, salt, chili, mustard seeds, peppercorns, and coriander seeds to a boil, stirring occasionally. Then pour the mixture over the radishes.

Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate them for later consumption. The pickles will keep well in the refrigerator for several weeks.

Directions:

Bring a medium pot of water to a boil. Add the Dandy® Super Sweet Corn and cook for 3 minutes. After 3 minutes, put the Dandy® Super Sweet Corn into an ice water bath to stop the cooking process. Once the corn is cold (1-2 minutes) drain and strip corn from the cob. In a medium bowl, combine the remaining ingredients and mix well, let sit for 20 minutes or store in the refrigerator for up to 2 weeks.

Pinwheel Construction:

Lay out your tortilla. Place 3 slices of Swiss cheese and sliced ham on each tortilla. Next, place the Dandy® Radish Coin pickles in a couple of rows then top with the sliced or shredded pork. Roll the tortillas and place them on the griddle to heat. Roll them as they cook. Allow them to cook for 1-2 minutes before you roll them. Once golden on all sides, slice into 1-inch pieces and arrange on a platter. Top each slice with the Dandy® Sweet Corn Mustard Relish and serve.

Recipe by Chef Todd Fisher.

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