Tacos árabes

Tacos árabes are a Puebla-style preparation of seasoned pork served with flatbread. Pati Jinich’s version uses thin slices of pork and onion marinated with garlic, lime juice, vinegar, cumin, coriander seed, oregano and thyme. Parsley and mint are added to the marinade after the spices and other ingredients have been blended.^[1]

The meat and onion are cooked on a grill or in a pan, then cut into strips and placed on warmed thin pita bread or large flour tortillas. Jinich serves the tacos with chipotle-and-peanut salsa and prepared tahini. These sauces and the grill-or-pan method belong to her preparation; the recipe does not require a vertical spit.^[1]