Скачать или смотреть Let's make Tacos Árabes

Tacos árabes were the original tacos made in Puebla by a wave of Middle Eastern immigrants (they came mostly from Lebanon and Iraq after World War I) who knew how to roast meat on the vertical spits used for shawarma. The meat may have started out as lamb, common in the Middle East, though that’s so far in the past that no one can corroborate it. Tacos árabes, all will tell you, are made from pork layered with onions plus Mediterranean herbs and spices, spit-roasted, shaved off and served on pan árabe (a thin version of pita) with jocoque (a fermented dairy product that’s somewhere between thick buttermilk and yogurt). It wasn’t until later that tacos árabes morphed into the now-ubiquitous, now-crazy-popular tacos al pastor, herbs and spices replaced by red-chile adobo and pita replaced by corn tortillas.


Every place I’ve eaten tacos árabes in Puebla has offered them with the city’s iconic chipotle salsa. If you can’t find small, thin pitas, do what a lot of Poblanos do and serve flour tortillas. (Or just serve the meat with corn tortillas and call them, as they do in Puebla, tacos orientales.) Jocoque is always optional, though I love it on these tacos. Personally, I love them with a sprinkling of cucumber that’s cut into batons, but that’s just me.

Get the recipe here: https://www.rickbayless.com/recipe/ta...