Tacos Árabes

Ingredients

• 1.5 lb boneless country-style pork ribs (Thinly sliced against the grain; do not substitute a very lean cut such as tenderloin.)
• 1 large white onion (Thinly sliced; reserve some for serving if desired.)
• 4 cloves garlic (Finely grated or minced.)
• 2 tsp ground cumin
• 1 tsp dried oregano (Mexican oregano preferred.)
• 1 tsp ground coriander
• 1 tsp paprika
• 2 tbsp fresh lemon juice
• 2 tbsp neutral oil (Plus more for the baking sheet if needed.)
• kosher salt (To taste; approximately 1½ teaspoons is suitable for the pork mixture.)
• black pepper (To taste.)
• 10 pita bread or flour tortillas (Use approximately two per serving, depending on size; pita stands in for pan Árabe.)
• 1 cup chipotle salsa (For serving; use a prepared salsa or favorite chipotle salsa.)
• 0.5 cup Mexican crema or plain yogurt (Optional, for serving; jocoque is a traditional alternative.)

Steps

1. 1

   Position an oven rack about 5 to 6 inches below the broiler element and heat the broiler to high. Line a large rimmed baking sheet with foil for easier cleanup.

2. 2

   In a large bowl, combine the thinly sliced pork, sliced onion, garlic, cumin, oregano, coriander, paprika, lemon juice, oil, salt, and black pepper. Toss thoroughly so the spices and aromatics coat every piece of pork.

3. 3

   Spread the pork mixture in an even layer on the prepared baking sheet. Keep the pieces as separated as practical so they brown rather than steam.

4. 4

   Broil the pork mixture without stirring until the pork is cooked through and deeply browned in spots, about 10 to 15 minutes. Rotate the baking sheet halfway through broiling to promote even caramelization, but do not stir the mixture; good charring adds flavor.

5. 5

   Check that the thickest pork pieces reach 145°F / 63°C, then remove the baking sheet from the oven. Let the pork rest for 3 to 5 minutes so the juices redistribute.

6. 6

   Meanwhile, warm the pita breads or flour tortillas until soft and pliable, either briefly under the broiler, in a dry skillet, or wrapped in foil in a warm oven.

7. 7

   Fill each warm pita or tortilla with the browned pork and onions. Serve immediately with chipotle salsa and, if desired, Mexican crema, plain yogurt, or jocoque.

Notes

The page excerpt provides the dish description, technique, serving suggestions, and cook time, but the complete member-only ingredient list and instructions are not visible. The quantities above are a reconstruction rather than a faithful extraction. Use boneless country-style pork ribs because their fat content helps keep the broiled pork juicy. The pork can be prepared on a foil-lined baking sheet; avoid stirring during broiling and rotate the sheet halfway through.

Nutrition per serving

• main
• tacos
• Mexican
• Middle Eastern-influenced
• broiled
• quick-cooking
• pork
• street food