Arab Tacos Recipe with 3 secrets

Welcome to Paulina’s kitchen! Today we are going to delve into the delicious and fascinating world of arabic tacosa dish that, although it may seem exotic, is a fundamental part of Puebla’s gastronomy.

And no, we are not talking about the classic tacos al pastor, although the relationship between the two is closer than you imagine. Today we are going to tell you that story and then we will see the Arab tacos recipe with all the details and tips so that it does not fail.

About Arab Tacos

Arabic tacos are not just a mexican dish Furthermore, they are the result of a cultural crossover that has enriched Mexican cuisine. They were born from the Lebanese migration in Puebla and combine the shawarma tradition with Mexican seasoninggiving life to a unique delight.

What is the difference between an Arabic taco and other types of tacos? What distinguishes Arab tacos is their mild marinadewhere cumin, garlic and bay leaf mix in perfect harmony. All this wrapped in a flour tortilla, a true experience of unmatched flavor.

Whether with yogurt sauce or a touch of lemon and cilantro, Arabic tacos are a culinary journey that merges the best of two worlds. Let’s go explore everything from its origin until how to make arabic tacos perfect at home.

The history of Arab Tacos: a trip from the Middle East to Mexico

Los Arab tacos are born from the Lebanese migration to Mexico at the beginning of the 20th century. The immigrants brought with them shawarma, a type of roast meat that is a symbol in the Middle East. However, once in Pueblalocal conditions and ingredients made the Lebanese adapt their traditional recipe a little. Instead of lamb, they began using pork and chicken, which were more accessible in Mexico.

• First of all, replace lamb meat (which was hard to get) for pork. In addition, it is filleted, seasoned with spices and cooked on a spit or top.
• He Mexican touch comes with the red sauce that cannot be missing from the plate today. This is completed with tortillas or Arabic bread.

We can say then that the Arabic taco is a evolution of shawarmawith a very Mexican touch. The meat is marinated in a mixture of spices and cooked in a trompo (yes, like the taco al pastor).

• Given: At first they were not called Arab tacos but “Oriental tacos,” although locals began calling them Arabs in reference to the taqueros, who were clearly not Mexican.

And although both share this technique, the main difference is in the type of marinade and, of course, in the tortilla that is used. While the al pastor taco is served in a corn tortilla, the Arabic taco is accompanied with pita bread or flour tortilla.

The evolution of Arab Tacos in Mexican gastronomy

Arab tacos have evolved since that story of their origins in Puebla, over time they have been adapted to the different regions of Mexico and local ingredients. Each city in Mexico has added its own touch, such as the use of corn tortillas, local sauces or fresh ingredients, creating unique versions.

Their influence even extends to the creation of other tacos, such as tacos al pastor. Nowadays, Arabic tacos are enjoyed both in traditional taquerias as in gourmet restaurants, highlighting its versatility and its place in the rich Mexican gastronomy.

Tips and tricks for the best Arab Tacos

achieve some perfect arabic tacos It requires attention to details and a little patience, I’ll warn you. Let’s look at some practical tips to make your version a success:

• Choice of meat: Although pork and chicken are the most used, you could try lamb for a flavor closer to the original shawarma. Cut the meat into thin strips so it marinates better and cooks evenly.
• Marinade: Leave the meat in the marinade for at least 4 hours, ideally overnight (the longer the meat spends in the marinade, the more flavor it will have). Add a touch of lemon or vinegar for extra acidity.
• Cooking: Cook the meat in a very hot pan to brown it. If you have a rotisserie or trompo, use it for a more traditional flavor.
• Tortillas and Bread: Warm flour tortillas or pita bread before serving. If you prefer, toast them lightly for a crunchy touch.
• Accompaniments: Add red onion, cilantro, a lemon wedge and yogurt sauce. For a spicy touch, include pickled jalapenos or toreado chiles.

Some ideas to accompany Arabic tacos

Los mexican arabic tacoswith its mix of flavors from the Middle East and Mexican cuisine, are usually accompanied with various ingredients and sauces that complement their flavor. Here are some traditional accompaniments and options that enhance this delicious preparation:

• Onion and Coriander: A classic in many tacos, the combination of chopped onion and fresh cilantro adds freshness and an herbal touch that balances the intensity of the meat’s spices.

• Lemon: A splash of fresh lemon juice on the Arabic taco adds acidity and highlights the flavors of the marinade in the meat.

• Yogurt Sauce with Dill: Inspired by Greek tzatziki, this sauce made from natural yogurt, dill, garlic and a touch of lemon is a perfect accompaniment to Arabic tacos, providing creaminess and freshness.

• Jalapenos or Pickled Chiles: For spicy lovers, some pickled jalapenos or bullfighting chiles are the ideal complement that adds a spicy and acidic touch.

• Flour Tortilla or Pita Bread: Although not a side dish per se, pita bread or soft flour tortillas are essential for wrapping and enjoying Arabic tacos. They are sometimes served lightly toasted to give them a crunchy texture.

• Varied Sauces: From a fresh green sauce to a spicy red sauce, Arabic tacos can be accompanied with a variety of sauces, depending on each person’s taste.

Arab tacos are a symbol of the cultural fusion that has enriched Mexican cuisine. Whether you prepare them for a family dinner or a gathering with friends, these tacos will be a guaranteed hit. So put on your apron, follow these steps, and enjoy every bite.

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Arabic Tacos Recipe

Yield: 8 servings
Preparation time: 70 minutes (plus marinating time)

Ingredients:

• 800 grams of pork loin or pork leg, cut into strips
• 8 medium flour tortillas (large if you prefer heartier tacos)
• 2 onions
• 1 tablespoon garlic powder
• 3 tablespoons English Sauce
• 1/4 teaspoon ground cumin
• 1 bay leaf
• 10 leaves of fresh parsley
• 1/2 cup vegetable oil
• 2 tablespoons of butter

Instructions:

1. In a blender, combine 1 onion cut into pieces, garlic powder, Worcestershire sauce, cumin, bay leaf, parsley leaves and vegetable oil. Blend until obtaining a homogeneous mixture.
2. Place the pork strips in a large bowl and pour the marinade over the meat. Making sure the meat is well covered. Add the sliced ​​onion. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour (ideally 4 hours).
3. In a large skillet, melt the butter over medium-high heat. Add the marinated meat along with 1 sliced ​​onion. Cook, stirring occasionally, until the meat is cooked through and browned, approximately 15-20 minutes.
4. While the meat is cooking, heat the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side. Reserve covered with a kitchen towel so that they remain soft.
5. Place a portion of the cooked meat in the center of each tortilla, fold and serve hot. Serve with lemon, hot sauce or any garnish.