Tacos Árabes
The Puebla original that gave us al pastor — Lebanese shawarma technique meets Mexican pork. Vinegar-and-herb marinated pork is seared hard, shaved thin, and rolled in warm pan árabe with a smoky chipotle salsa.
- Time
- 1 hr
- Heat
- Yield
- 10 tacos
- Region
- Puebla
Ingredients
Marinade
Chipotle salsa
To build
Method
Toss the sliced pork with the onion, vinegar, oregano, thyme, garlic, salt, and pepper, and let it marinate at room temperature.
Blend the chipotles with the tomato, garlic, vinegar, and salt, then simmer the salsa until it thickens slightly, about 5 minutes.
Sear the pork and onions in a ripping-hot skillet in two batches, pressing the meat down and turning until the edges char, about 8 minutes total.
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Rest the pork a moment, then slice it into thin shawarma-style ribbons on a board.
Warm the pan árabe on a comal until soft and puffed in spots — keep it pliable, not crisp.
Pile the pork down the center of each flatbread, spoon over the chipotle salsa, add a squeeze of lime, and roll it up snug.
Build the plate
