Tacos Árabes (Puebla-Style Pork Tacos)

Name: Tacos Árabes (Puebla-Style Pork Tacos)
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican (Puebla, Lebanese community influence)
Ingredients: ½ tsp cumin seeds; ½ tsp coriander seeds; 2 tsp dried oregano; 1 tsp dried thyme; 80 ml lime juice; 60 ml olive oil; 15 ml white vinegar; 4 pc garlic clove; 35 g white onion; 4 tsp kosher salt; ½ tsp black pepper; 120 g fresh parsley; 120 g fresh mint; 1810 g pork shoulder; 2¾ cup white onion; 1 tbsp vegetable oil; 8 pc pita bread; 1 pc chipotle and peanut salsa (salsa de chipotle y cacahuate); 1 pc tahini sauce (Puebla tahini sauce)

Thinly sliced pork marinated in a lemony, oniony herb mixture, grilled with onions, then served in warmed pitas or tortillas with salsa and a Mexican tahini drizzle.

30 min 1114 kcal/serving serves 6

1114kcal90gprotein64gcarbs57gfat

patijinich.comView the original on patijinich.com More from patijinich.com on Mello

🫙cumin seeds

🌿coriander seeds

🌿dried oregano

🌿dried thyme

🍋lime juice

🫒olive oil

🍶white vinegar

🧄garlic clove

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About Pati Jinich

Mexican chef, television host, and cookbook author specializing in regional Mexican cuisine

Pati Jinich is a Mexican chef, television host, and cookbook author known for introducing home cooks to the depth and diversity of Mexican regional cooking. Born and raised in Mexico City and now based in the Washington, D.C. area, she hosts the PBS series Pati's Mexican Table and has written several cookbooks exploring Mexico's regional dishes and ingredients.

Her cooking draws on the traditions of different Mexican states, with an emphasis on dried and fresh chiles, tomatillos, masa, and slow-cooked braises like mole and barbacoa. She often traces dishes back to their regional origins, pairing that context with recipes adapted for home kitchens outside Mexico, and she frequently highlights how ingredients shift from one region to the next.

24 recipes on Mello, imported from patijinich.com, mostly Mexican and Mexican (Puebla, Lebanese community influence).