Tacos Árabes, Puebla | a Mexican Tradition
Contrary to what one might think, Cinco de Mayo is not linked to the independence of Mexico but rather to Mexico’s victory over the Second French Empire at the Battle of Puebla in 1862 led by General Zaragoza. Arabic tacos were the first tacos made in Puebla by immigrants from the Middle East. The meat of these delicious bites was cut with a vertical skewer, shawarma style, seasoned with spices from the Middle East and served, as it is still the case today, on thick flour tortillas (pan árabe, a variant of pita bread).
Looking for some inspiration?… For more Tacos Recipes, click HERE! ; for more Mexican Recipes, click HERE! ; and for more Spanish Recipes, click HERE!
Be the first to know about new videos? Hit the subscribe BUTTON now!
~BE SURE TO SUBSCRIBE TO RECEIVE NEW RECIPES DIRECTLY IN YOUR INBOX~
Tacos Árabes, Puebla | a Mexican Tradition
Ingredients
- 1 lb (455 g) pork steak (Thinly sliced in strips)
- 12 flour tortillas
MARINADE | TACOS ÁRABES
- 2 Tbsp (30 g) lime juice
- 2 tsp (10 g) white vinegar
- 1 Spanish onion (Large | Sliced in thin Wedges)
- 1 Handful Italian parsley (Thinly Chopped)
- 1 Tbsp (7 g) fresh thyme
- 2 Tbsp (10 g) dried oregano
- 4 bay leaves
- 2 Garlic Cloves
- 1/8 tsp (0.75 g) sea salt
- 4 Tbsp (55 g) olive oil (For Cooking)
SALSA | TACOS ÁRABES
- 2.12 oz (60 g) roasted chipotle paste
- 1 Tbsp (5 g) dried oregano
- 2 Garlic Cloves
- 1 Tbsp (16 g) tomato paste
- 4.40 oz (125 g) spring water
- 4 Tbsp (65 g) white vinegar
- 1 tsp (2 g) Ground Cumin
- 1/2 tsp (3 g) sea salt
Instructions
MARINADE PREPARATION | 2 hours
- In a large size ziploc bag, add the thinly sliced pork strips.Then, add the lime juice, white vinegar, sliced onion, chopped parsley, fresh thyme, dried oregano, bay leaves, garlic cloves and sea salt.NOTE: Make sure the meat is covered evenly in the marinade and leave to rest in the refrigerator for at least 2 hours or even overnight if possible.1 lb pork steak, 2 Tbsp lime juice, 2 tsp white vinegar, 1 Spanish onion, 1 Handful Italian parsley, 1 Tbsp fresh thyme, 2 Tbsp dried oregano, 4 bay leaves, 2 Garlic Cloves, 1/8 tsp sea salt
COOK
- Drain the excess liquid from your meat. In a large frying pan, heat the olive on medium heat. Cook 10-15 minutes. NOTE: Use a Digital Thermometer to ensure the meat is cooked through at 165F/75C and that the onions are fork tender.4 Tbsp olive oil
SALSA PREPARATION
- In a blender, mix in the chipotle paste together with the dried oregano, garlic clove, tomato paste, spring water, white vinegar and ground cumin. Season with salt last.2.12 oz roasted chipotle paste, 1 Tbsp dried oregano, 2 Garlic Cloves, 1 Tbsp tomato paste, 4.40 oz spring water, 4 Tbsp white vinegar, 1 tsp Ground Cumin, 1/2 tsp sea salt
- Serve the Tacos Árabes with salsa, lime and warm flour tortillas. Enjoy & Bon Appétit!12 flour tortillas
- NOTE: The traditional recipe that taquerias use does not contain any tomatoes, poblanos really love very spiced and piquant salsas! Tomato paste twas added to round the flavors and make them less sharp and strong.NOTE 2: Refrigerate leftover up to 3 days.
Video
Nutrition
Credit: Mely from the blog Mexico in my Kitchen; Recipe: Tacos Arabes Recipe. For Cinco de Mayo I was looking for an authentic recipe from Puebla, Mexico without getting into making mole 🙂 This recipe turned out delicious and everyone asked for second servings. Thank you for the recipe Mely! ~Nessa
Contrairement à ce que l’on peut penser Cinco de Mayo n’est pas lié à l’indépendance du Mexique mais plutôt à la victoire du Mexique sur le Second Empire français à la bataille de Puebla en 1862 dirigée par le général Zaragoza.
Les tacos arabes étaient les premiers tacos préparés à Puebla par les immigrants du Moyen-Orient. La viande de ces délicieuses bouchées était découpée à la broche verticale, façon shawarma, assaisonnée d’épices du Moyen-Orient et servie, comme c’est encore le cas aujourd’hui, sur d’épaisses tortillas de blé (pan árabe, une variante du pain pita).
Avec cette recette, je participe au Rendez-vous culinaire du Dimanche des Gourmandises organisé par Isabelle du blog Une Ribambelle d’histoires, allez-voir ce que les Marmitonnes ont préparé de bons cette semaine.
