Make delicious Tacos Árabes at home! This recipe brings the street food flair of Lebanese-Mexican crossover pork shawarma to your kitchen using classic oregano, thyme, and cumin spices.
Author:sophia collins
Prep Time:20 min
Cook Time:35 min
Total Time:55 min
Yield:4 servings 1x
Category:Dinner
Method:Roasting
Cuisine:Lebanese Mexican Fusion
Diet:Low Fat
Ingredients
Scale
2 lbs pork shoulder, thinly sliced
1/4 cup white vinegar
2 tablespoons olive oil
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
12 thick flour tortillas (or pita bread)
For serving: finely chopped white onion, chopped cilantro, lime wedges
Instructions
In a bowl, combine the thinly sliced pork with vinegar, olive oil, cumin, oregano, thyme, salt, pepper, allspice, and cinnamon. Mix well to coat the meat completely.
Marinate the pork in the refrigerator for at least 4 hours, or preferably overnight for the best flavor.
Preheat your oven to 400°F (200°C). Spread the marinated pork in a single layer on a baking sheet lined with parchment paper.
Roast the pork for 25 to 35 minutes, stirring halfway through, until the pork is cooked through and slightly browned at the edges. This mimics the slow cooking of traditional shawarma.
While the pork cooks, warm your flour tortillas according to package directions. If you want that street food flair, lightly char them on a dry skillet.
Assemble your Tacos Árabes: place a generous portion of the shawarma-spiced pork onto each warm tortilla.
Top with fresh chopped onion and cilantro. Serve immediately with lime wedges on the side.
Notes
For an extra layer of flavor, you can sear the roasted pork in a hot skillet for 2 minutes before serving to get crispy edges.
This recipe is great for meal prepping; store leftover pork in the refrigerator for up to 3 days.
Find more global street food inspiration on my Pinterest account.