Tacos Árabes

Ingredients

• 2.5 ml (1/2 teaspoon)cumin seeds
• 2.5 ml (1/2 teaspoon)coriander seeds
• 10 ml (2 teaspoons)dried oregano
• 5 ml (1 teaspoon)dried thyme
• 80 ml (1/3 cup)freshly squeezed lime juice
• 60 ml (1/4 cup)olive oil
• 15 ml (1 tablespoon)white vinegar
• 4garlic cloves, peeled
• About 40 g (1/4 cup)slivered white onion
• 20 ml (4 teaspoons)kosher salt
• 2.5 ml (1/2 teaspoon)freshly ground black pepper
• About 60 g (2 cups)coarsely chopped fresh parsley leaves
• About 40 g (2 cups)coarsely chopped fresh mint leaves
• 1.81 kg (4 pounds)boneless pork shoulder, very thinly sliced, 6 mm (1/4 inch) or thinner
• About 330 g (2 3/4 cups)slivered white onions
• As neededvegetable oil, for cooking the pork
• 6 to 12large thin pita breads, or 6 to 8 large flour tortillas, 20 to 25 cm (8 to 10 inches)
• As neededSalsa de Chipotle y Cacahuate
• As neededPuebla Tahini Sauce

Instructions

1. 1

   Toast the spices

   Heat a small frying pan over medium-low heat. Add the cumin and coriander seeds and toast for 20 to 30 seconds, shaking or stirring the pan. Stir in the oregano and thyme and cook for another 10 to 15 seconds, until fragrant, then transfer everything to a blender.

2. 2

   Blend the marinade

   Add the lime juice, olive oil, vinegar, garlic, 1/4 cup slivered onion, salt and pepper to the blender. Blend until smooth, then add the parsley and mint and pulse a few times, leaving the herbs coarsely blended for a textured marinade.

3. 3

   Marinate the pork

   Layer some pork in a large bowl, cover it with some marinade, then add a layer of the remaining slivered onions and more marinade. Repeat until the pork and onions are coated. Cover and refrigerate for at least 4 hours and up to 24 hours.

4. 4

   Cook the pork

   Heat a charcoal or gas grill, or heat a large non-stick frying pan over high heat. Brush the cooking surface with oil and cook the pork in batches, leaving most of the onions behind in the bowl. Turn the meat once and cook for 3 to 5 minutes per side, until cooked through and charred on the surface. Keep cooked meat warm in a lidded container or on a platter tightly covered with foil.

5. 5

   Cook the onions

   If using a grill, cook the onions in a vegetable grill pan, turning with tongs until tender and lightly browned, about 5 minutes. Alternatively, cook them in the frying pan. Scrape the cooked onions over the pork.

6. 6

   Slice the pork

   Cut the meat into strips about 2.5 cm by 6 mm (1 by 1/4 inches). Return the strips to the covered container as you cut them so they stay warm.

7. 7

   Warm the breads

   Heat a comal or large frying pan over medium-low heat. Warm the pita breads or tortillas in batches, turning once, until heated through and lightly browned on both sides. Keep earlier batches wrapped in a clean tea towel or in a tortilla warmer.

8. 8

   Assemble the tacos

   Arrange a generous amount of pork and onions in the middle of each pita or tortilla, or place them inside. Traditionally, the pitas are topped like tortillas. Add salsa, drizzle with tahini sauce and serve.

What are tacos árabes?

Tacos árabes are associated with Puebla, a city with a significant Lebanese community, and reflect the meeting of Mexican and Middle Eastern food traditions. Rather than relying on a traditional corn tortilla, this style is often served on pita bread.

Here, thin pork slices take on a bright marinade of lime, herbs, garlic and toasted spices. Grilled onions, salsa and a tart, creamy tahini sauce bring the pieces together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 800 calories, 56g protein, 43g carbs, 42g fat.

Pork supplies most of the protein and a substantial share of the fat; pita or flour tortillas contribute most of the carbohydrates. Olive oil and the tahini sauce add further fat, while the salsa and marinade contribute salt. For a more balanced plate, add a generous serving of vegetables alongside the tacos.

Build a textured marinade

Toast the whole cumin and coriander briefly before blending to bring out their aroma; add the dried herbs only for the final few seconds so they do not scorch. Blend the liquid ingredients and garlic smooth, then pulse the parsley and mint only a few times.

Herb texture: keeping the greens coarsely blended gives the marinade more body than a completely smooth purée. Spread it between the layers so the pork and onions are well coated.

Slice and marinate the pork

Thin slices are important here: they take on the marinade and cook quickly over high heat. Ask a butcher to slice the pork shoulder, or look for pork labelled bistec de cerdo at a butcher's shop.

Marinating time: allow at least 4 hours in the fridge, and no more than 24 hours. Although the stated total time is 30 minutes, the method requires this separate marinating period.

Cook in uncrowded batches

A hot grill or frying pan helps the pork colour before it overcooks. Cook in batches, leaving most of the onions behind so the meat has room to sear rather than steam.

Doneness: follow the recipe's 3 to 5 minutes per side and check that the slices are cooked through, with a good char on the surface. Keep the cooked meat covered while you finish the rest.

Tender, browned onions

Grill the onions in a vegetable grill pan or cook them in the same frying pan after the pork. Turn them until tender and lightly browned, then add them to the pork.

If a few onion pieces cling to the pork as it cooks, that is fine; the recipe only asks you to leave most of them behind for their separate cooking step.

Pita or tortilla?

Use thin pita breads for the classic Puebla-style presentation, topping them with pork and onions as you might a tortilla. Flour tortillas are another option and can be filled or topped.

Warm the breads in batches over medium-low heat until heated through and lightly browned on both sides. Wrap each batch in a clean tea towel to help keep it warm.

Finish with sauces

Salsa de Chipotle y Cacahuate brings a smoky, nutty note, while Puebla Tahini Sauce adds a creamy, tangy finish. Add both at the table so everyone can choose how much to use.

Serve the tacos with a simple salad or extra vegetables alongside. This balances a plate centred on pork and bread without taking attention away from the toppings.

Recipe notes & tips

• Ask the butcher to slice the pork shoulder very thinly if you do not want to cut it yourself.
• Keep the batches small so the pork sears instead of releasing moisture and steaming.
• Use a vegetable grill pan for the onions if cooking over a grill.
• Keep cooked pork covered while the remaining batches cook.
• Warm the pitas or tortillas just until lightly browned so they remain pliable.
• Serve the salsa and tahini sauce at the table for easy topping.

Variations

• Choose flour tortillas: use them instead of pita and fill or top them with the pork.
• Adjust the salsa: offer it separately so each person can control the amount.
• Serve extra herbs: add a little fresh parsley or mint at the table.
• Make it a platter: serve the pork, onions, breads and sauces separately for everyone to assemble.
• Add a vegetable side: accompany the tacos with a simple salad or other fresh vegetables.

Common mistakes to avoid

• Slicing the pork too thickly: it will take longer to cook; aim for 6 mm (1/4 inch) or thinner.
• Skipping the marinating time: the method needs at least 4 hours in the fridge, so plan ahead.
• Crowding the pan: the pork can steam instead of charring; cook it in batches.
• Cooking the onions with the whole batch of pork: they are easier to brown when cooked separately.
• Over-blending the herbs: pulse them only a few times to retain the marinade's intended texture.
• Warming bread over high heat: use medium-low heat and turn once to warm and lightly brown it without scorching.

How to store

Refrigerate leftover pork and onions in a covered container for up to 3 days. Reheat until hot in a frying pan or microwave, and warm the pita or tortillas separately; store the sauces according to their own instructions.

Frequently asked questions