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Tacos Árabes, Puebla | a Mexican Tradition

bakingwithnessa
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).
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Prep Time 15 minutes
Bake Time 15 minutes
MARINADE 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Mexican
Servings 12 Tacos

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

Special Notes

Nutrition

Nutrition Facts
Tacos Árabes, Puebla | a Mexican Tradition
Amount Per Serving
Calories 196 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 23mg8%
Sodium 379mg16%
Potassium 224mg6%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 2g2%
Protein 10g20%
Vitamin A 103IU2%
Vitamin C 3mg4%
Calcium 79mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword arabes tacos, authentic 5 de mayo recipe, cinco de mayo recipe, mexican tacos, puebla tacos, tacos arabes
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