Cuban Blue Corn Tacos

Ingredients:

• 700 g pork tenderloin (remove fat first)
• 8 blue corn tortillas (20 cm)
• 8 slices of Swiss cheese, halved
• 8 slices of cooked ham
• 4 thinly sliced ​​pickled jalapeños without brine (optional)
• 6 tbsp. l. canola oil
• Juice of 1 orange
• 3 chopped garlic cloves (optional)
• 2 tablespoons chopped fresh oregano leaves
• Red onion and tomato salsa for filing

Preparation:

1. In a baking dish, combine 3 tablespoons of oil, orange juice, garlic, and oregano. Add the pork and turn to coat completely. Cover and refrigerate for at least 1 hour or up to 4 hours.
2. Heat a grill to high heat or a nonstick skillet with a few tablespoons of canola oil over medium-high heat on the stovetop.
   
   Remove the pork from the marinade and place on the grill. Grill until golden brown and crispy, about 12-15 minutes, or until a meat thermometer inserted into the center registers 150°F (66°C). Remove from the grill and let rest for 5 minutes, then slice into 1/4-inch-thick slices.
3. Reduce the grill temperature to medium. Place the tortillas on the grill and cook for about 10 seconds per side until pliable. Lay the tortillas out on a flat surface. Evenly distribute the ingredients and arrange them on one half of each tortilla. Start with 1 slice of cheese, then add ham, a few slices of pork, a few slices of jalapeño, and another slice of cheese. Fold the top of the tortilla over the topping and press down.
   
   Brush the tortillas with a little of the remaining oil and place them on the grill, oiled side down. Grill until lightly golden brown, pressing down to keep them flat, 3-4 minutes. Brush the tops of the tortillas with oil, flip them, and continue grilling, pressing down on the tortillas until the tortillas are golden brown and the cheese is melted.