How To Make Cubanos with Homemade Cuban Bread

now you may be thinking Josh we don't need a whole video just for a sandwich whoa whoa whoa just a sandwich this is a cultural work of art but also yeah [Music] we've been to do the humble Cubano now with a lot of people have requested this obviously a lot of you guys know it from the movie chef where my favorite movies of all time there's a lot of specifics that make this sandwich special it's not just a sandwich there's a whole lot of stuff that goes into making it and it's really kind of supposed to have a specific outcome granted there are things that people play with and all the purists that are watching this are probably going to take a fad because they're like oh you did this wrong and I just don't care because to me this tasted very close to what is correct and it was very delicious and I sort of made it my way but with respect to the culture so with that said let's make this shall we first thing we need to talk about is our Moho pork you need a big thick three to four pound boneless pork shoulder except for the fact that I didn't look at the sign and it was misleading and actually was not boneless and I had to debone it myself yeah don't do that not to a blender you're gonna add two peeled shallots 2 heads worth of garlic cloves like 15 close the zest of two oranges in the zest of 3 limes 2 tablespoons of fresh oregano leaves 1/2 a bunch of fresh mint leaves 1 tablespoon or 5 grams of fresh ground cumin 2 whole serrano chiles 1 cup or 240 milliliters of olive oil we don't have tablespoons or 26 grams of kosher salt and lastly 1 cup or 240 milliliters each of lime juice and orange juice so 2 cups total put a little on your spinny cutty thing and blend it on high speed until completely smooth and nice looking like this now this is your mohawk marinade separate out one cup and place it in the fridge you can use that for lots of stuff and we're also gonna use it for the sandwich later now the rest of your Moho you're gonna pour over your pork into a plastic bag seal it nicely and let it marinate in the fridge overnight make sure that there's no leaks or you gonna have a bad time let's talk Cuban bread finding the good stuff can be rather hard so we're gonna make our own start off by mixing 1 and 1/4 cup or 295 milliliters of warm water around 100 degrees Fahrenheit with 1 tablespoon or 10 grams of active dry yeast give a little Mixy Mixy and let that sit for about 8 minutes while that's sitting you're gonna mix together three and a half cups or 500 grams of bread flour along with 1 tablespoon or 13 grams of granulated sugar and 2 teaspoons or 5 grams of fine sea salt whisk that together until thoroughly combined begin mixing on medium-low speed in a stand mixer add in your warm yeast mixture let that stir and knead until everything's thoroughly combined and continue to mix for about 3 to 5 minutes or until it begins to turn smooth then I two and a half tablespoons are 30 grams of solidified lard yes specifically largest do it don't be a widow baby and then mix on low speed for about a minute until combined and nice and smooth oil up a medium sized Bowl shape your dough into a ball and place it into your bowl cover it with grease plastic wrap and let that rise for 45 minutes to an hour or until doubled degassed your dough by backhanding it repeatedly just punch it down yet dump it out onto a lightly floured work surface and divide it into two even pieces cover your dough with a damp towel and let it rest for about 10 minutes just to relax little sleep easily now take one of your segments of dough and flatten it out so you get roughly a half inch thick rectangle and then starting from the bottom closest to you you're gonna tightly roll it up from the bottom all the way up to the top doing your best to close the seams on the bottom and on the sides and then carefully begin rolling it out while applying pressure outward to sort of taper the ends and one thing about tension is you can rub your fingers along the length of the dough while also keeping contact with your board help tighten it up a little bit please have finished log onto a parchment lined baking sheet repeat with the second log and place it in the same baking sheet at least four to five inches apart cover that baking sheet with another baking sheet and let that proof for about 30 minutes at room temperature to bake these lightly spray them with water and then using a razor blade and score shows seam along the entire length of the dough place it in an oven that's been preheated to 400 degrees Fahrenheit and underneath that you're gonna add a small pan of boiling water make sure to spray the inside of the oven just a little bit we're generating steam here close the oven and let that steam for 8 to 10 minutes reduce the heat to 375 remove your steaming pan and let it bake for another 20 to 22 minutes or until you pull out too thick plump lightly browned Cuban breads make sure to let this cool down completely before you use it I actually like to bake this stuff a day or two ahead of time it's okay if they're soft because you're toasting it anyway Wow first off big win my son that sounds really good put it down put it down and now it's Cubano okay so back to our marinating pork carefully remove your pork from the marinade place it into a 7-quart Dutch oven and then pour in all the marinade into the same pot with the pork cheek come up around halfway and if it doesn't you can always add a little bit of chicken stock to bring it there then just take that pot place it into an oven set to 400 degrees Fahrenheit for 10 minutes then immediately reduce the temperature to 350 and let it cook turning occasionally to make sure all sides get browned or three to three-and-a-half hours and you'll end up with this beautifully browned juicy incredibly tender piece of meat let that cool a little bit in the bottom of the pot you have all that Moho that's separated from the fat I'll admit it looks a little bit like diarrhea but it's caramelized almost confit in the fat take all those solids out pulling out as little fat as possible place them into a bowl and you've got this sort of like caramelized Moho sauce which will use in a second and once your meat is cool enough to handle or you have asbestos hands like I do or well maybe not turn it apart so that you burn your hands a little bit because you thought it was cool but it's actually not once all your meat is shredded toss it together with all that caramelized Moho season it to taste of salt and there is your pulled pork now we're ready to assemble our sandwiches now before we assemble let's talk about our condiments first thing dill pickles get them whole and slice them yourself I don't want to see any more little circles okay I want long boy slices like this makes more sense for a sandwich let's be honest fellas first toast the inside of our bread cut a piece of your Cuban bread to a desirable length slice that bad boy in half and butter the inside with softened unsalted butter place that cut buttered side down into a cold pan set over medium heat and let that bad-boy toast now all that's toasting you're gonna need some good boiled ham and I boiled ham I mean cooked not smoked but you can also use some oak if you want add a little bit of butter in the pan just to coat the bottom set it to medium high heat and sear off at least 5 to 6 slices of good ham get some good color on both sides set it to the side keep that warm now once your bread is nice and toasted like this don't over toast it okay it's assembly time so get your two sliced toasted breads down coat them both generously with yellow mustard on the bottom slice should go on your pickles appropriately followed by your seared off ham your roasted pork shoulder and top with a generous amount of Swiss cheese now look I like to get a little bit of color on my cheese you can totally torch it just to get that melting process done get some caramelization and then top with the top of the bread now look this is the final and most important piece with more softened unsalted butter generously coat both the bottom and the top of your bread I know this seems weird place it into a cold pan set that over medium heat and then place a preheated heavy cast-iron pan on top of it emphasis on preheating the cast-iron pan make sure that it's relatively hot not ripping hot but hot and then just let that press and toast and well the bottom is nice and golden flip it place the pan back on and continue to press and see her obviously you can do this in a panini press or a plancha I didn't have one so this is the way you do it without one next thing you know boom pop you pull this thin lean mean Cuban sand out of the pan and look it's just so beautiful and that is a Cuban sandwich but of course we've got to taste it now this feels like a coupon note to me I'm pretty darn proud of it first of the sound this is lunch ed to perfection the exterior super crispy crunchy but then the insides nice and soft you have that fatty melt your mouth pork the seared ham it's salty it's piccoli it's mustardy and you've got the Swiss cheese on top to bring it all together you know some might say Josh all that effort for a sandwich yes you will not have a better sandwich in your life but do you want no one else won't have a better sandwich in its life that doesn't make sense guys and that is it so we made cubanos a gay Cuban sandwiches aka the Cuban sandwich Cubano kibana can al cabbage Anna wearing pajamas he wouldn't say which it's a very simple thing it just takes a lot of love and time and caring and hugs and kisses for the sandwich and for yourself at the end of this I gotta say despite all the time that goes into just making a sandwich hey you have a lot of leftover meat I have mine right here you can put it on rice you can put it in another sandwich you could put it in quesadillas there's so many options with the leftovers even just the final product is so rewarding once it all comes together and it's such an imperfect sandwich that that alone makes it worth it again thank you guys for the wonderful response of my merch there's still a couple items they're still available they're dwindling but if they're if there's anything you want if you're gonna want a hat or a shirt the apron is officially sold out but there's still a couple things left small quantity there will be linked in the description but with all that said if you enjoyed this video or you learned something leave a like subscribe and I will see you next time [Music] [Applause] [Applause] [Music]

Channel: Joshua Weissman

Views: 2,155,866

Rating: 4.954638 out of 5

Keywords: cuban sandwiches, cuban sandwich recipe, cubano recipe, how to make cubanos from chef, how to make cubanos, cubanos the movie chef, homemade cubanos, cuban bread recipe, how to make cuban bread, homemade cuban bread recipe, joshua weissman, youtube recipes, youtube cooking series, sat bawl pro, food, sandwiches, sandwich recipes, cubano, cuban, pork, mojo pork, pork shoulder, chef movie, chef movie cubano, bread, mustard, cheese

Id: qRkwSopXf-U

Length: 10min 1sec (601 seconds)

Published: Sun Apr 26 2020

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