Name: Tacos Árabes
Yield: Makes 6 to 8 large tacos; serves 3 or 4 generously
Ingredients: 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; 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; 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

Pork and onion taco on a plate with a side of salsa.

Photo by Angie Mosier

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 →