📝 About This Recipe
Born in the streets of Puebla, Tacos Árabes represent a stunning culinary marriage between Middle Eastern shawarma traditions and Mexican flavors. This recipe features succulent pork loin marinated in a fragrant blend of oregano, cumin, and onions, roasted until charred and tender. Served on soft, pillowy flour tortillas (pan árabe) with a signature smoky chipotle sauce, it is the ultimate expression of fusion comfort food.
🥗 Ingredients
The Meat & Marinade
- 3 pounds Pork Loin or Shoulder (thinly sliced into 1/4 inch sheets)
- 1 White Onion (finely grated or pureed)
- 6 pieces Garlic Cloves (minced into a paste)
- 2 tablespoons Dried Mexican Oregano (crushed between palms)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Thyme
- 1/4 cup White Vinegar (to tenderize the meat)
- 1.5 tablespoons Kosher Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
Salsa de Chipotle (The Essential Sauce)
- 3-4 pieces Chipotle Peppers in Adobo (plus 1 tablespoon of the sauce)
- 1 teaspoon Piloncillo or Brown Sugar (to balance the heat)
- 2 tablespoons White Vinegar
- 1/4 cup Water (to adjust consistency)
For Serving
- 12-18 pieces Flour Tortillas (Pan Árabe style) (thick, soft flour tortillas)
- 3 pieces Fresh Lemons or Limes (cut into wedges)
- 1/2 cup Fresh Parsley (roughly chopped)
👨🍳 Instructions
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1
In a large glass bowl, whisk together the grated onion, garlic paste, Mexican oregano, cumin, thyme, white vinegar, salt, and black pepper to create the marinade.
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2
Add the thinly sliced pork to the bowl, ensuring every piece is thoroughly coated in the marinade. Cover with plastic wrap and refrigerate for at least 4 hours, though overnight is highly recommended for the best flavor development.
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3
Prepare the chipotle sauce by blending the chipotle peppers, adobo sauce, vinegar, piloncillo, and water until completely smooth. The consistency should be thick but pourable. Set aside.
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4
Preheat your oven to 400°F (200°C). If using a home rotisserie, thread the meat onto the spit, pressing the slices tightly together to form a compact cylinder.
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5
If you don't have a rotisserie, stack the meat slices on a vertical skewer (trompo) or simply lay them slightly overlapping in a roasting pan to mimic the layered texture.
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6
Roast the meat for 45-60 minutes. If using a rotisserie, the exterior should become deeply browned and slightly crispy. If roasting in a pan, flip the meat halfway through.
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7
Once the internal temperature reaches 155°F (68°C), remove the meat from the heat and let it rest for 10 minutes. This allows the juices to redistribute, ensuring every bite is moist.
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8
While the meat rests, heat a heavy dry skillet or comal over medium-high heat. Warm the flour tortillas until they are soft, pliable, and show light golden spots.
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9
Using a very sharp knife, shave the meat into thin, bite-sized ribbons, mimicking the traditional street-side carving technique.
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10
Place a generous portion of the shaved pork in the center of each warm tortilla. Drizzle with the chipotle sauce and sprinkle with fresh parsley.
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11
Serve immediately with lemon wedges on the side to provide a bright, acidic finish that cuts through the richness of the pork.
💡 Chef's Tips
For the most authentic flavor, use Mexican oregano specifically; it has citrusy notes that Mediterranean oregano lacks. If the meat feels too lean, layer in small pieces of pork fat (back fat) between the slices to keep it basting as it roasts. Don't skip the resting period! Cutting the meat too early will cause all the flavorful juices to run out on the board. To get that 'spit-roasted' char in a standard oven, turn on the broiler for the last 3-5 minutes of cooking. If you can't find 'Pan Árabe', use the thickest, highest-quality flour tortillas you can find, or even a very thin Greek pita.
🍽️ Serving Suggestions
Pair these with a cold, crisp Mexican lager or a glass of sweet-tart Jamaica (Hibiscus) tea. Serve with a side of 'Cebollitas' (charred spring onions) seasoned with lime and salt. A simple side of cucumber and radish salad provides a cooling crunch that complements the spicy chipotle. For a true Poblano experience, serve with a side of lime-pickled cauliflower and carrots.