Mexican Marinated Pork Flatbread Tacos

Ingredients

• 1.5 lbs pork shoulder, cut into 1/4-inch thin slices
• 3 tablespoons white vinegar
• 2 tablespoons extra-virgin olive oil
• 4 clove garlic cloves, peeled and minced
• 1.5 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ½ teaspoon chipotle powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 8 tortilla large flour tortillas (10-inch)
• 2 tablespoons extra-virgin olive oil
• 1 medium white onion, thinly sliced
• ½ cup fresh cilantro, roughly chopped
• 2 whole limes, cut into wedges

Instructions

1. 1

   Pat 1.5 lbs of thinly sliced pork shoulder completely dry with paper towels — removing surface moisture helps the meat develop a better sear and absorb the marinade evenly.

2. 2

   In a large bowl, whisk together 3 tablespoons of white vinegar, 2 tablespoons of extra-virgin olive oil, 4 minced garlic cloves, 1.5 teaspoons of ground cumin, 1 teaspoon of dried oregano, 0.5 teaspoon of smoked paprika, 0.5 teaspoon of chipotle powder, 1 teaspoon of kosher salt, and 0.5 teaspoon of black pepper. This is your marinade.

3. 3

   Add the pork slices to the marinade and toss gently but thoroughly, making sure each piece is coated. Let sit at room temperature for 15 minutes — this will allow the spices to penetrate the meat without making it tough.

4. 4

   While the pork marinates, slice 1 medium white onion crosswise into thin half-moons and chop 0.5 cup of fresh cilantro. Cut 2 limes into wedges. Set them aside.

5. 5

   Set a 12-inch cast iron skillet or heavy stainless steel skillet over medium-high heat. When a drop of water dances across the surface and evaporates immediately, you're ready to cook.

6. 6

   Add the marinated pork in a single layer — work in batches so you don't overcrowd the pan. Let it sear undisturbed for 2-3 minutes until the bottom is golden and caramelized. You should hear a steady, confident sizzle. Stir and continue cooking for another 2-3 minutes until the pork is cooked through and deeply browned on the edges. Transfer to a plate and repeat with remaining pork.

7. 7

   Reduce heat to medium. Add 2 tablespoons of extra-virgin olive oil to the empty skillet and heat for 30 seconds. Working one tortilla at a time, lay it in the oil and let it cook for 1-2 minutes on the first side until it's golden and crispy in spots, then flip and cook another 1-2 minutes on the second side. The tortilla should be slightly charred and pliable, not hard. Transfer to a plate as you finish each one.

8. 8

   Lay one warm crispy tortilla on your work surface. Spoon about 3 tablespoons of the cooked pork down the center. Top with a small handful of sliced white onion and a generous pinch of fresh cilantro.

9. 9

   Fold the tortilla in half to form a taco. Squeeze fresh lime juice over the top. Repeat with remaining tortillas and filling.

10. 10

    Serve immediately while the tortillas are still warm and crispy, with lime wedges on the side for additional squeezing. The contrast of crispy tortilla, tender marinated pork, and bright fresh toppings is what makes taco árabe special.

Tools you’ll need

• paper towels
• large mixing bowl
• whisk
• sharp knife
• cutting board
• 12-inch cast iron skillet or heavy stainless steel skillet
• instant-read thermometer (optional)
• slotted spoon or tongs

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