You might imagine many Arabs eating these tacos in the distant Middle East, but the reality is that Tacos Árabes were born in Puebla, Mexico. Their history dates back to the first half of the 20th century, when a large wave of immigrants from Lebanon, Syria, and Iraq arrived in Mexico escaping conflicts in their home countries. Upon settling in Puebla, they discovered the vibrant Mexican taco scene, but due to its food traditions, they adapted the recipe to their style: instead of pork, they used lamb or beef, and substituted the corn tortilla with pan Árabe , a type of pita or thick flour tortilla.
Another key element in its original preparation was charcoal cooking , a technique inherited from Middle Eastern kebabs and shawarmas. The meat was also accompanied by a special sauce known as "California sauce," made with chipotle, olive oil, and spices.
Over time, the recipe was further adapted to Mexican tastes and ingredient availability, and pork became the most common choice due to its accessibility and lower cost. However, the essence of tacos Árabes remains, combining aromatic spices, a touch of smokiness, and the softness of pita bread.
If you want to experience this fusion of cultures in your own kitchen, I've shown you how to prepare these tacos from scratch, maintaining their authenticity while allowing you to adapt them to your preferences.
Ingredients (4-6 servings)
For the meat
1 kg of pork loin, leg of lamb or beef brisket
4 cloves of garlic, minced
2 tablespoons of dried oregano
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 tablespoon of salt
1 teaspoon of paprika
½ teaspoon of ground cinnamon
½ cup white vinegar
2 tablespoons of lemon juice
3 tablespoons of vegetable oil
For the Arabic bread (coarse flour tortilla)
3 cups of wheat flour
1 teaspoon of salt
1 teaspoon baking powder
¼ cup vegetable shortening or oil
1 cup of warm water
For the chipotle sauce or "California sauce"
3 dried chipotle peppers
2 tomatoes
1 clove of garlic
½ cup of water
½ teaspoon of salt
1 tablespoon of olive oil
To accompany
Finely chopped white onion
Chopped fresh cilantro
Split lemons
Step-by-Step Preparation
1. Marinate the meat to enhance the flavor
Cut the meat into thin strips so it absorbs the flavors better. Combine garlic, oregano, cumin, pepper, salt, paprika, cinnamon, vinegar, lemon juice, and oil in a large bowl. Add the meat and mix well to coat it with the seasonings.
Cover and let marinate in the refrigerator for at least 4 hours, but leaving it overnight would be even better. This will intensify the flavors and make the meat juicier and more aromatic.
Chef Yerika Tip: For a deeper flavor, add a pinch of ground cloves and a teaspoon of plain yogurt to the marinade.
2. Prepare homemade Arabic bread
In a bowl, mix the flour, salt, and baking powder. Add the shortening or oil and mix with your hands until the mixture has a sandy texture. Gradually add the warm water and knead until you have a soft, elastic dough.
Divide the dough into golf ball-sized portions and let rest covered with a damp cloth for 30 minutes.
Roll each portion out with a rolling pin into discs approximately 15 cm in diameter. Cook on a hot griddle for 1 minute on each side until slightly puffed and cooked through.
Tip: You can use commercial flour tortillas if you prefer, but homemade pita bread gives it a more authentic touch.
3. Cook the meat for an authentic flavor
If you have a vertical rotisserie or a rotisserie grill, skewer the meat and cook over medium heat, turning constantly until it is well browned on the outside and juicy on the inside.
If using a skillet or grill, heat it thoroughly and cook the meat in batches, so it browns evenly without crowding it. Cook for 8-10 minutes, stirring occasionally, until browned and cooked.
Key Tip: For a smoky touch, cook the meat in a cast iron skillet and add a few drops of lemon juice while it browns.
4. Prepare the chipotle sauce ("California sauce")
Toast the chipotle peppers on a hot griddle for a few seconds until they release their aroma. Boil the tomatoes and peppers for 5 minutes and blend with garlic, water, olive oil, and salt until you have a thick sauce.
Variation: If you want a creamier sauce, add a tablespoon of jocoque or sour cream.
5. Assemble the tacos and enjoy
Heat the pita bread on a griddle. Place a generous portion of meat on each one, add onion, cilantro, and a touch of chipotle sauce, and garnish with lemon to taste.
Serving Tip: For an even more authentic experience, wrap the tacos in brown paper like they are served in Puebla.
Tacos Árabes from Puebla show us how migration has enriched Mexican cuisine. Their combination of spices, slow cooking, and the touch of pita bread make them unique in flavor and tradition. Although today they are primarily prepared with pork, their origin is linked to lamb and beef , respecting the culinary roots of those who brought them.
If you want an even more traditional flavor, try making them with lamb and cooking them over charcoal. The key is in the marinade and respecting the simplicity of the ingredients. Give them a try and discover why this taco has become an icon of Puebla cuisine.
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