Tacos Árabes are a specialty of Puebla, home to one of Mexico’s most significant Lebanese communities. The city boasts more than three dozen taco Árabes restaurants and stands, each with its own fiercely devoted fan base. At most stands, thinly sliced pork is marinated in a lemony, oniony herbal marinade and cooked on a spit, then shaved off, but sometimes it’s seared on a griddle. Then the meat and onions are placed on pitas and topped with salsa. The final embellishment is a Mexicanized tahini drizzle, which is tart, creamy, and rich.

　　You don’t need a rotisserie spit for this tacos árabes recipe. I have tested the dish using a grill, griddle, and skillet, with equally delicious results. As long as the pork is cut thin, into what we call bistec, marinated, and then cooked over high heat so that it crisps a little on the outside to get the semblance of fire-cooked shawarma, you are set to go. Use a cut of pork that has some fat in it, which will season and baste the meat as it cooks.

　　This is a taco recipe that you'll want to plan ahead for: the pork must be marinated for at least 2 hours, and up to 24 hours. Leftovers are great on a salad with avocado and cubed cucumber.

　　This recipe was excerpted from 'Pati Jinich Treasures Of The Mexican Table' by Pati Jinich. Buy the full book on Amazon. Get the rest of Pati Jinich's Smart Leftovers Meal Plan here →

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What you’ll need

　　Chevron

　　Chevron

　　Morita Chile Peppers

　　$7 At Amazon

　　Cumin Seeds

　　$10 At Burlap and Barrel

　　Coriander Seeds

　　$9 At Burlap and Barrel

　　

Ingredients

Makes 6 to 8 large tacos; serves 3 or 4 generously

　　

For the Chipotle Peanut Salsa

1 pound tomatoes, or one 15-ounce can fire-roasted tomatoes

　　2 garlic cloves, not peeled

　　1⁄4 large white onion, cut into large chunks

　　6 to 7 dried chipotle chiles, preferably moritas, stemmed

　　3⁄4 cup raw unsalted peanuts

　　1⁄2 tsp. dried oregano

　　1 Tbsp. unseasoned rice vinegar or white vinegar

　　1⁄2 cup water

　　1 tsp. kosher salt, or to taste

　　

For the Puebla Tahini Sauce

1⁄2 cup tahini

　　1⁄2 cup freshly squeezed lime juice, or more to taste

　　1⁄2 cup water

　　1 Tbsp. olive oil

　　1 garlic clove, finely chopped

　　1⁄2 tsp. dried oregano

　　1⁄4 tsp. ground cumin

　　1⁄4 tsp. ground allspice

　　1⁄4 tsp. chipotle chile powder

　　1 tsp. kosher salt, or to taste

　　Pinch of freshly ground black pepper

　　

For the marinade

1⁄2 tsp. cumin seeds

　　1⁄2 tsp. coriander seeds

　　2 tsp. dried oregano

　　1 tsp. dried thyme

　　1⁄3 cup freshly squeezed lime juice

　　1⁄4 cup olive oil

　　1 Tbsp. white vinegar

　　4 garlic cloves, peeled

　　1⁄4 cup slivered white onion

　　4 tsp. kosher salt

　　1⁄2 tsp. freshly ground black pepper

　　2 cups coarsely chopped fresh parsley leaves

　　2 cups coarsely chopped fresh mint leaves

　　

For the pork and tacos

4 pounds boneless pork butt, very thinly sliced (1⁄4 inch or thinner)

　　2¾ cups slivered white onions

　　Vegetable oil for cooking the pork

　　6 to 12 large thin pita breads or 6 to 8 large (8- to 10-inch) flour tortillas

　　Chipotle Peanut Salsa

　　Puebla Tahini Sauce

　　

Make the Chipotle Peanut Salsa

Step 1

Preheat the broiler, with the rack 2 to 3 inches from the heat source. Put the tomatoes, garlic cloves, and onion on a baking sheet lined with foil and broil, turning the vegetables halfway through, until they are charred and the tomatoes are mushy, 5 to 7 minutes for the garlic, and 10 to 12 minutes for the other vegetables. Remove the garlic when charred and softened and when it is cool enough to handle, peel it. Alternatively, you can toast the vegetables on a hot comal or skillet over medium heat, turning them every 4 to 5 minutes, until charred and soft.

　　

Step 2

Transfer the tomatoes, onion, and garlic to a blender, along with any juices on the baking sheet.

　　

Step 3

Set a comal or small skillet over medium-low heat. Add the chipotles and peanuts and toast, stirring the peanuts and turning the chiles from time to time, just until the chiles soften, puff, and begin to lightly toast but not burn, 4 to 5 minutes. The peanuts should be slightly toasted, but that will barely show. Transfer to the blender.

　　

Step 4

Toast the oregano on the hot pan for 10 to 15 seconds, until fragrant and just beginning to darken, and add to the blender.

　　

Step 5

Add the vinegar, water, and salt to the blender and puree until smooth. Taste and adjust the salt.

　　Do ahead: Salsa will keep, tightly covered, for up to 5 days in the refrigerator. Stir well before using.

　　

Make the Puebla Tahini Sauce

Step 6

Whisk together all the ingredients in a small bowl. If the sauce isn’t smooth and thin enough to be drizzled over the tacos, add a bit more water to thin it out, or more lime juice if you’d like it a bit more sour.

　　Do ahead: Tahini sauce can be kept, tightly covered, in the refrigerator for up to 5 days.

　　

Make the Tacos Árabes

Step 7

To make the marinade: Heat a small skillet over medium-low heat. Add the cumin and coriander seeds and toast, shaking the pan or stirring, for 20 to 30 seconds. Add the oregano and thyme and cook, stirring, for another 10 to 15 seconds, until fragrant. Transfer to a blender. Add the lime juice, olive oil, vinegar, garlic, onion, salt, and pepper to the blender and puree until smooth. Add the parsley and mint and pulse a few times, just until the herbs are coarsely pureed. You want a textured marinade.

　　

Step 8

To marinate the pork: Place a layer of the meat in a large bowl. Cover with some of the marinade and then a layer of onions. Cover with more of the marinade. Continue with the layers, making sure that both the meat and the onions are covered with marinade. Cover, refrigerate, and marinate for at least 4 hours, and up to 24 hours.

　　

Step 9

To make the tacos: Prepare a hot fire in a charcoal or gas grill. Or heat a large nonstick skillet over high heat. Brush the cooking surface with oil. Cook the meat in batches (leave the onions in the bowl, or most of them—it’s fine if some of the onions stick to the meat), taking care not to overcrowd the grill or pan, turning the meat once, for 3 to 5 minutes per side, until it is cooked through and has a nice char all over the surface. As you cook, transfer the cooked meat to a lidded container, or transfer to a platter and cover tightly with foil.

　　

Step 10

If using a grill, use a vegetable grill pan to cook the onions. Grill the onions, turning with tongs, until tender and lightly browned, about 5 minutes. Or cook the onions in the skillet. Scrape the cooked onions over the meat.

　　

Step 11

Slice the meat into approximately 1" by 1⁄4" strips. As you cut it, return it to the covered container so it stays warm.

　　

Step 12

Heat a comal or large skillet over medium-low heat. Working in batches, heat the pita bread or tortillas, turning once, until warmed through and lightly browned on both sides. Wrap the first batches in a clean kitchen towel to keep warm, or use a tortilla warmer.

　　

Step 13

To assemble the tacos, arrange a generous amount of meat and onions on the middle of or inside each pita bread or tortilla (the traditional way is to top the pitas as if they were tortillas). Top with the salsa, drizzle on tahini sauce, and serve.

　　Cooks' Note

　　Some carnicerias sell pork butt already thinly sliced (bistec de cerdo), or you can ask your butcher to slice it for you.

　　Excerpted from Pati Jinich Treasures Of The Mexican Table © 2021 by Pati Jinich. Photography © 2021 by Angie Mosier. Reproduced by permission of Harvest, an imprint of HarperCollins Publishers. All rights reserved. Buy the full book from Amazon or HarperCollins.