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).

Prep Time 15

Bake / Cook Time 15

MARINADE 2

Total Time 2 30

Ingredients

▢ 1 lb (455 g) pork steak (Thinly sliced in strips)
▢ 12 flour tortillas

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.