Taco Arabe
Mexican-Lebanese fusion tacos featuring marinated pork cooked on a vertical spit, served with grilled pineapple and chipotle mayo. A street food favorite with Middle Eastern influences.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 lbs pork shoulder, thinly sliced
- 3 tbsp achiote paste
- ¼ cup white vinegar
- ½ cup orange juice
- 4 cloves garlic cloves, minced
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 whole fresh pineapple, cut into rings
- 8 tortillas flour or corn tortillas
- 2 peppers chipotle peppers in adobo
- ½ cup mayonnaise
- ¼ cup fresh cilantro, chopped
- ½ whole white onion, diced
- 2 whole lime wedges
Instructions
- 1
Blend achiote paste, vinegar, orange juice, garlic, cumin, oregano, salt, and pepper until smooth.
- 2
Coat pork slices with marinade and refrigerate for at least 2 hours, or overnight for best flavor.
- 3
Blend chipotle peppers with mayonnaise to make chipotle crema.
- 4
Heat a large cast iron skillet or plancha over high heat. Layer marinated pork slices in skillet, pressing down to create a crust.
- 5
Cook for 3-4 minutes until edges are caramelized, then flip and cook another 3-4 minutes. Continue layering and cooking until all pork is cooked through and edges are charred.
- 6
Grill pineapple rings on the same hot skillet for 2-3 minutes per side until caramelized.
- 7
Warm tortillas on the skillet for 30 seconds per side.
- 8
Spread chipotle mayo on each warm tortilla.
- 9
Top with cooked pork, a piece of grilled pineapple, diced onion, and fresh cilantro.
- 10
Serve immediately with lime wedges on the side.
Tools you’ll need
- 14-inch cast iron skillet
- blender or food processor
- cutting board
- chef's knife
- measuring cups and spoons
- tongs
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