Taco Tuesday/

Tacos Árabes with Cucumber Crema and Chipotle Salsa

Servings: 6
Print

Ingredients

  • 1 1/2- to 2-poundpound boneless pork shoulder roast
  • 2 tablespoons salt
  • 1tablesoon EACH ground coriander, ground cinnamon (preferably Mexican canela) and freshly ground black pepper
  • 1 1/2teaspoons ground cumin
  • 1/2large seedless cucumber, peeled and cut into batons
  • 2 to 3small unpeeled garlic cloves
  • 1medium white onion, thinly sliced
  • 1cup Greek yogurt
  • Juice of 1/2 lime (about 2 tablespoons)
  • 1/4cup cilantro, chopped
  • 12 flour tortillas

Instructions

Using a very sharp knife, slice the pork shoulder into 1/4-inch thick slabs. Place them on a large platter or baking sheet in a single layer.

In a small bowl, mix the salt, coriander, cinnamon, pepper and cumin. Sprinkle some of the spice mixture over all sides of the pork. (You'll have extra; store the spice mixture in a jar.) Let stand at room temperature about 30 minutes or covered in plastic in the refrigerator for a few hours.

Heat a large (10-inch) nonstick skillet over medium high. Add the onions and cook, stirring regularly until golden, about 8 minutes. Remove pan from heat. Heat a small (7- to 8-inch) skillet over medium heat and roast the unpeeled garlic for 12-15 minutes. Peel and mince the garlic.

In a small bowl, combine the yogurt, roasted garlic, lime juice and cilantro. Taste, adding salt if necessary. Add cucumber into skillet with onions.

Heat a grill pan or one side of a gas grill to medium or light a charcoal fire and let it burn until the coals are covered with ash and still quite hot. Spray or brush a light coating of oil on each piece of pork.

Working in batches if necessary, add pork to the grill pan or grill in a single uncrowded layer and cook until golden brown, about 4 minutes each side.

Remove the pork to a cutting board, slice against the grain into 1/4-inch pieces and return to the skillet with the onions and cucumber. Toss to combine and serve in warm tortillas with cucumber sauce and salsa.

Comments

  1. I love Taco Tuesdays! And they would be even better with more info on the Salsa. Eg, what kind of chipotle salsa in this recipe?

    I wished more of the recipes in this series describe the salsa recommendations more completely. I’d be happy if they recommended Frontera brands and/or referenced salsas in Bayless cookbooks.

    Keep ’em coming!

    1. Hi there! Yes, we’ll keep that in mind for future episodes. Thanks for the heads-up!

      For this recipe, Frontera’s chipotle salsa would be a great choice.

  2. Tacos Arabe….out of PORK???? Seriously?You are kidding, right? I love and respect your work…but this is too freakin’ ignorant for words. There is NOTHING “Arabe” about pork.

    I assumed when I saw this week’s email with its title and the reference to shwarma that it would be lamb, goat or even beef. You made the point about OTHER tacos delights routinely made of pork, so this slide into cross cultural influence was the opp to explore these other items.

    Pork appears rarely even in the Christian Arab world and NEVER in the non-Christian Arab world. So this is really a FAIL. I really expect better, way better from you Rick. Very disappointing that this is so totally culturally disconnected as to render it ridiculous.

    This is not just my own rant on this matter: the very same matter came up recently on a rather large food blog and an extraordinary Moroccan food expert who generously shares amazing wealth of things about Moroccan cooking expressed similar amazement at the cultural ignorance it embodies. To be absolutely clear: if you go to Egypt/Morocco/Tunisia/Algeria/Iraq/Saudi Arabia/Lebanon (most) Jordan/ etc. you will not find folks eating pork; the bacon is beef or turkey. It is forbidden food and that runs deeper in the culture than the Islamic restriction on alcohol, which is provided to tourists or imbibed as arak in some countries.

    You have taken enough hits for being a very excellent Mexican food and cultural expert while not being Mexican. As noted, I appreciate your work. So that is why this is so disappointing.

    Here… start your studying here, just for starters: http://moroccanfood.about.com/

    PS: despite the appearance of my name I come from a large, extended Arab/Mediterranean family …

    Regards.

    1. Hi Lina –
      We hear you and you are completely correct! However the origin of these tacos is that Mexican’s took the flavors of the Middle Easterners who were settling in Puebla and used them in their own cuisine – which then became Tacos Arabes with pork. They used the incredible dried spices from The Middle East and the idea of a yogurt sauce and created their own version of a pork taco. We are just emulating what they do in Puebla. I am sure these would be amazing with beef as well!

    2. Hello Lina,

      What Kathy says is correct. In Mexico we took the Middle Eastern and made it our own. You should try Chinese or Japanese in Mexico, it has nothing to do with the real thing. Mexicans have been doing that for ages, and while the cultures from the real thing might want to kill us for doing this it creates great flavours. Mexican cuisine and fusion cuisine are almost the same in many cases.

    3. Linda, al pastor is another Mexican pork dish that has its roots in Arabic cuisine. You really seem to be missing the point here!

    4. Pork is eaten in Lebanon and other parts of the Middle East by Christians. It maybe taboo for Moslems but it was not for us. In fact when I grew up in Lebanon our Moslem butcher would add a bit of pork to the kofta which is a combination of ground beef and pork (for added flavor) along with onions, parsley, cinnamon, allspice, salt and pepper! It may surprise you to know that some of my moslem friends ate pork as well. It is great that this recipe blends flavors from the Arab world. Sorry Lina but your disappointed is misplaced.

  3. This recipe sounded interesting, a bit Mediterranean/Mexican fusion so tried it today. Really a great taste profile, its going to be a fun recipe to play around with. I added a little pickled jalapeno to the yogurt for the second batch. Couple of questions; (1) the directions list nutmeg, the ingredient list doesn’t? (2) the cucumber taste makes a big difference, do you use pieces for texture? I was going to try blending them with the yogurt today, more tzatziki style.

    Great Recipes…..really help spark ideas

Leave a Reply

Your email address will not be published. Required fields are marked *