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Tacos Árabes

Tacos Árabes

By Lawman JohnsonFebruary 24, 2026

  • Makes
    4-6 servings
  • Cook Time
    50 minutes

Tacos Árabes, from the state of Puebla in central Mexico, originate with Lebanese and Syrian immigrants who began arriving in the country during the late 19th century. A precursor to better-known tacos al pastor, tacos árabes fold sliced spit-roasted pork and cooked onions not into a tortilla, but a flatbread called pan Árabe. The pork is seasoned with spices and aromatics common in Middle Eastern cooking. Mexican chilies do find their way into the dish, but in the form of the chipotle salsa that is a classic accompaniment. Without a roasting spit, we use the broiler and a baking sheet for a simple home-cooked version of tacos árabes. Boneless country-style pork ribs are our cut of choice, as they contain a good mix of muscle and fat for flavor and succulence. (Tenderloin and other cuts from the loin are too lean for this recipe.) We thinly slice the pork before cooking rather than after, which helps ensure good seasoning as well as quick cooking. Serve with either pita bread, a stand-in for the pan Árabe, or flour tortillas. Jocoque, a fermented milk product, sometimes is a topping for tacos Árabes. If you’d like to offer a creamy component, try Mexican crema, or even plain yogurt.

Tip

Don’t be afraid to get good charring on the pork, as browning means flavor. Don’t stir the pork mixture during broiling, but make sure to rotate the baking sheet about halfway through the cooking time to help ensure more even caramelization.

Ingredients
  • 2

    tablespoons neutral oil

  • 1½

    tablespoons ground cumin

  • 1½

    tablespoons ground coriander

  • 4

    medium garlic cloves, minced

  • 1

    tablespoon packed brown sugar

  • 1½

    teaspoons dried oregano, preferably Mexican oregano

  • 1½

    teaspoons dried thyme

  • Kosher salt and ground black pepper

  • 2

    pounds boneless country-style pork ribs, trimmed, halved crosswise, then sliced lengthwise into ¼-inch-thick strips

  • 1

    medium white onion, halved and thinly sliced, plus ½ medium white onion, finely chopped, reserved separately

  • 2

    tablespoons lime juice, plus lime wedges to serve

  • Roughly chopped fresh cilantro, to serve

  • 4-6

    pita breads or 8 to 12 flour tortillas, warmed

  • Chipotle and tomatillo salsa, to serve

Step 1

In a large bowl, stir together the oil, cumin, coriander, garlic, sugar, oregano, thyme and 1 teaspoon each salt and pepper. Add the pork and mix until coated. Add the sliced onion and toss.

Step 2

Heat the broiler on high with the rack 6 inches from the element. Distribute the pork-onion mixture in an even layer on a broiler-safe rimmed baking sheet. Broil until the edges of the pork are charred, 10 to 15 minutes; rotate the baking sheet halfway through but do not stir.

Step 3

Remove from the oven. Stir the lime juice into the pork mixture, then taste and season with salt and pepper.

Step 4

To serve, put the chopped onion and cilantro into small bowls. Transfer the pork mixture with juices to a serving dish. Serve with the pita or tortillas, chipotle salsa, lime wedges and garnishes for making tacos.

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