Be transported to the streets of Puebla, Mexico, with this delicious Tacos Árabes recipe!
If you’ve ever met me, you know that I am absolutely obsessed with tacos. Anytime I go out to eat with friends, family members, or co-workers, it’s the first thing I suggest we eat, and oftentimes it’s the only thing I order from takeout. Growing up in Los Angeles, I was surrounded by amazing Mexican restaurants churning out delicious tacos.
There, you can find anything your heart desires, like pastor, carnitas, and carne asada, but never tacos árabes. It wasn’t until I took a trip to Puebla, Mexico (the origin of tacos árabes), that I was first introduced to this amazing dish. As soon as we landed, we went to this tiny stand, where they whipped out countless plates of taco árabes and refried beans. The meat was marinated to perfection, the chipotle crema was divine, and the pita was some of the softest and fluffiest bread I’ve ever tasted. During that trip, I probably ate over 20 tacos árabes, and to this day, I’m still craving more.
I’ve been trying to recreate the perfect tacos árabes recipe until I stumbled upon this one. The marinade is absolutely divine, the meat is perfectly cooked, and the whole-wheat pita bread adds a bit of nuttiness that the dish was missing. My favorite part of the recipe has to be the delectable chipotle crema sauce. The plain Greek yogurt adds a depth of tangy and tart flavor that’s irresistible. The next time you want Mexican food, I hope you try making these and let the flavors speak for themselves.
Where are tacos árabes from?
Tacos árabes are a specialty dish from Puebla, Mexico. The recipe originates from the Middle Eastern immigrants who settled in the region. They are essentially a Mexican dish with Middle Eastern influence—a fusion of tacos and shawarma, featuring thinly sliced pork or lamb, cooked on a vertical spit, and served in a thin pita-like bread called “pan árabe.” You can often find them being made in taco stands throughout the city of Puebla, and are typically served with a spicy chipotle salsa or garlic yogurt sauce. These are a well-known and super popular dish in Puebla and are definitely a must-try if you ever visit the city.
How do I store leftovers?
To keep my ingredients fresh and simplify future meal prep, I store the cooked pork, chipotle crema, pita bread, and all garnishes in separate, airtight containers. Refrigerated, these components will keep well for up to 3 days, ready for me to build my delicious tacos! The meat filling can be frozen for up to 3 months. Thaw in the fridge overnight.
Serving suggestions
Although these tacos are delicious on their own, they’re even better when served with veggies! I recommend serving them with these quick Air-Fryer Vegetables, a plate of Sautéed Spinach, or a big bowl of this Mexican Chopped Salad. Mexican Cauliflower Rice and Refried Beans also make great sides. And don’t forget the Guacamole and Salsa Roja!
Ingredients
For The pork:
- 2 pounds boneless pork shoulder partially frozen for easier slicing
- 1 small yellow onion thinly sliced
- 3 tablespoons fresh lime juice
- 1¼ teaspoons ground cumin
- 1½ teaspoons dried oregano
- 2 teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
For The Chipotle Crema:
- ¾ cup plain Greek yogurt
- 1 small chipotle pepper in adobo sauce minced, adjust to taste
- 1 garlic clove minced
- 2 teaspoons fresh lime juice
- Salt to taste
For Serving:
- 8 small whole-wheat pita breads or your favorite healthy flatbread
- Thinly sliced red onion optional
- Chopped fresh cilantro optional
- Lime wedges
Instructions
- Using a sharp knife, slice the partially frozen pork shoulder as thinly as possible. If the slices are thick, pound them into less than ¼-inch thickness. Place the sliced pork and onion in a large bowl.
- Drizzle the pork with the lime juice, then sprinkle with the cumin, oregano, salt, and pepper. Toss well to coat evenly. Cover and refrigerate for at least 1 hour to marinate.
- In a small bowl or blender, combine the Greek yogurt, minced chipotle pepper, minced garlic, lime juice, and a pinch of salt. Blend or whisk until smooth. Refrigerate until ready to serve.
- Heat the olive oil in a large nonstick or cast iron skillet over medium-high heat. Working in batches, add the marinated pork (along with any onion) to the hot pan. Sear each side for about 3 minutes, or until the edges are nicely browned and the pork is cooked through. Transfer the cooked pork to a plate.
- Warm the pita breads in a dry skillet or in the microwave. Layer each pita with a portion of seared pork. Drizzle generously with chipotle crema and top with sliced red onion, chopped cilantro, and a squeeze of lime juice. Serve immediately and DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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