Tacos Árabes

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.