Mexican🥩 Meat

Tacos Árabes

Name: Tacos Árabes
Total time: 1 h 45 min
Cuisine: Mexican
Ingredients: ~2-3 lb boneless pork shoulder roast; ~2 medium onions; ~1 tsp cinnamon; ~1½ tsp cumin; ~½ tsp black pepper; ~1 tsp cilantro seeds (coriander seeds); 2 tbsp salt; ~2-3 tbsp oil; ~1 cup Greek yogurt or strained yogurt; ~¼ cups milk; ~8 thin pita (pan árabe) or flour tortillas; ~1 cup chipotle salsa; ~½ cup fresh cilantro; ~1 medium onions (for garnish)

⏱ 105 min

A classic Puebla taco originating from a wave of Middle Eastern immigrants after World War I. Thinly sliced pork is seasoned with Mediterranean spices (cinnamon, cumin, cilantro seeds, and black pepper), then grilled and combined with sautéed onions. Served on thin pita or flour tortillas with a yogurt-based sauce and chipotle salsa, topped with fresh onions and cilantro.

Adapted from a video by Rick Bayless

Let's make Tacos Árabes

Watch on YouTube

Ingredients

boneless pork shoulder roastfirm in freezer for 45 minutes before slicing into approximately 1/4 inch thick slices~2-3 lbest.
onionssautéed until lightly colored~2 mediumest.
cinnamon~1 tspest.
cumin~1½ tspest.
black pepper~½ tspest.
cilantro seeds (coriander seeds)~1 tspest.
saltfor the spice marinade, or finishing salt like Maldon sea salt for garnish2 tbsp

Steps

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1
Sauté diced onions in a heated skillet over medium heat until lightly colored, then set aside.
2
Freeze boneless pork shoulder for 45 minutes to firm it up, then slice into thin, even pieces about 1/4 inch thick.
3
Grind cinnamon, cumin, black pepper, and cilantro seeds together using a high-speed blender until powdered. Alternatively, use pre-ground spices or a mortar and pestle.
4
Mix the ground spice mixture with 2 tablespoons of salt to create a seasoning marinade.
5
Season all pork slices evenly with the spice marinade, applying from above for even distribution. Cover and let rest at least 30 minutes at room temperature, or refrigerate overnight for deeper flavor development.
6
Oil one side of the marinated pork slices. Heat a grill to high temperature and place the slices on the hottest part to achieve nice grill marks.
7
Oil the other side of the slices and flip them. Grill until medium doneness, about 2-3 more minutes.
8
Slice the grilled pork into short pieces about 1/4 inch across and mix with the sautéed onions. Reheat together and adjust seasoning with finishing salt like Maldon salt if needed.
9
Place a portion of the hot pork and onion mixture on a thin pita or flour tortilla.
10
Drizzle a dollop of yogurt sauce (Greek yogurt thinned with milk to a spoonable consistency, or jocoque if available) over the meat.
11
Top with chipotle salsa, the classic Puebla accompaniment.
12
Finish with a sprinkle of fresh cilantro and onions. Serve immediately.

Tacos Árabes

Ingredients

Steps

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