Tacos Árabes
Tacos Árabes (Puebla-Style Pork Tacos) are a specialty of Puebla, home to one of Mexico’s most significant Lebanese communities. Thinly sliced pork is marinated in a lemony, oniony herbal marinade. Then the meat and onions are placed on (or in) pitas and topped with salsa. The final embellishment is a Mexicanized tahini drizzle, which is tart, creamy, and rich.
Servings: 6 to 8 large tacos
Ingredients
For the marinade:
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/3 cup freshly squeezed lime juice
- 1/4 cup olive oil
- 1 tablespoon white vinegar
- 4 garlic cloves peeled
- 1/4 cup slivered white onion
- 4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups coarsely chopped fresh parsley leaves
- 2 cups coarsely chopped fresh mint leaves
For the pork and tacos:
- 4 pounds boneless pork butt very thinly sliced, 1/4 inch or thinner (see note)
- 2 3/4 cups slivered white onions
- Vegetable oil for cooking the pork
- 6 to 12 large thin pita breads or 6 to 8 large 8- to 10-inch flour tortillas
- Salsa de Chipotle y Cacahuate
- Puebla Tahini Sauce
Instructions
To make the marinade:
- Heat a small skillet over medium-low heat. Add the cumin and coriander seeds and toast, shaking the pan or stirring, for 20 to 30 seconds. Add the oregano and thyme and cook, stirring, for another 10 to 15 seconds, until fragrant. Transfer to a blender.
- Add the lime juice, olive oil, vinegar, garlic, onion, salt, and pepper to the blender and puree until smooth. Add the parsley and mint and pulse a few times, just until the herbs are coarsely pureed. You want a textured marinade.
To marinate the pork:
- Place a layer of the meat in a large bowl. Cover with some of the marinade and then a layer of onions. Cover with more of the marinade. Continue with the layers, making sure that both the meat and the onions are covered with marinade. Cover, refrigerate, and marinate for at least 4 hours, and up to 24 hours.
To make the tacos:
- Prepare a hot fire in a charcoal or gas grill. Or heat a large nonstick skillet over high heat. Brush the cooking surface with oil. Cook the meat in batches (leave the onions in the bowl, or most of them—it’s fine if some of the onions stick to the meat), taking care not to overcrowd the grill or pan, turning the meat once, for 3 to 5 minutes per side, until it is cooked through and has a nice char all over the surface. As you cook, transfer the cooked meat to a lidded container, or transfer to a platter and cover tightly with foil.
- If using a grill, use a vegetable grill pan to cook the onions. Grill the onions, turning with tongs, until tender and lightly browned, about 5 minutes. Or cook the onions in the skillet. Scrape the cooked onions over the meat.
- Slice the meat into approximately 1-x-1⁄4-inch strips. As you cut it, return it to the covered container so it stays warm.
- Heat a comal or large skillet over medium-low heat. Working in batches, heat the pita bread or tortillas, turning once, until warmed through and lightly browned on both sides. Wrap the first batches in a clean kitchen towel to keep warm, or use a tortilla warmer.
- To assemble the tacos, arrange a generous amount of meat and onions on the middle of or inside each pita bread or tortilla (the traditional way is to top the pitas as if they were tortillas). Top with the salsa, drizzle on the tahini sauce, and serve.
Note:
- Some carnicerias sell pork butt already thinly sliced (bistec de cerdo), or you can ask your butcher to slice it for you.
Notes
Puebla-Style Pork Tacos
