Tacos Árabes Recipe — Authentic Mexican

1 Ingredients

1

Heat the oil in a large heavy pan over medium-high heat. Add the sliced onion and cook, stirring, until translucent, about 4 minutes.
2

Add the chopped pork to the pan with a generous pinch of salt. Stir constantly to prevent sticking and break up any clumps.
3

Cook the pork until completely browned and no pink remains, about 12 to 15 minutes.
4

Add the fresh oregano, white vinegar, and chopped parsley to the pan.
5

Stir to combine and continue cooking for 10 more minutes, allowing the flavors to meld and the liquid to reduce.
6

Warm the pan árabe on a comal or dry skillet just until soft and pliable, about 30 seconds per side.
7

Place a portion of the seasoned pork in the center of each flatbread.
8

Top with chipotle salsa and a generous drizzle of jocoque. Serve immediately with lime wedges on the side.

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Originally made with lamb (as Lebanese tradition forbids pork) — substituting lamb leg honours the dish's roots.
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Pan árabe is harder than flour tortilla and softer than pita; if unavailable, lightly toast a thick pita to approximate it.
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The chipotle salsa is non-negotiable — its smoky heat is what makes these tacos poblanos rather than just shawarma.