Arab Tacos. Credit: Araceli Paz
FOR THE PORK FILLING
Olive oil: 1/2 cup, plus 2 tbsp for frying
White vinegar: 1/2 cup
Parsley leaves: 1 bunch (finely chopped)
Black pepper: 3 tbsp
Ground oregano: 2 tbsp
Ground clove: 1 tbsp
Garlic powder: 1 tbsp
Dried thyme: 1 tbsp
Salt: 1/4 tsp
Pork chop: 1 lb (thinly sliced)
FOR THE HARISSA
Garlic: 3 cloves
Hot paprika: 1 cup
Sweet paprika: 1/2 cup
Coriander seeds: 1/2 tbsp (toasted)
Cumin seeds: 1/2 tbsp (toasted)
Caraway seeds: 1/4 tbsp (toasted)
Salt: 1/4 tsp, plus extra to taste
Olive oil: 1 cup
TO SERVE
Pita breads: 4
Lime wedges: 4
From Sunny Days, Taco Nights by Enrique Olvera. Copyright © 2025 Phaidon Press Limited. Reprinted and lightly edited with permission of the publisher.
The taco árabe is one of the great triumphs of migratory cuisines. In the city of Puebla, the meat is roasted on a rotisserie spit fueled by charcoal. At home, you can use a skillet. The addition of harissa is excellent in this taco.
- In a food processor, combine all the ingredients and process into a smooth paste.
- Season with salt, then refrigerate for 12 hours to intensify the flavors
- In a bowl, mix together all the ingredients except the pork
- Place a layer of pork in a small baking dish, then cover it with some of the mixture.
- Repeat the process, stacking the meat, until all the meat is used up (7-8 layers).
- Cover and refrigerate for 30 minutes to marinate.
- Heat 2 tbsp of olive oil in a skillet over medium-high heat.
- Add the pork without removing the marinating mixture and fry for 2-3 minutes on each side, until golden.
- Heat a skillet over high heat for 5 minutes.
- Add the pitas, flipping them continuously for 3-4 minutes or until warmed through.
- Place the pita bread on a plate and, using a knife, open the pita pockets and fill with the meat.
- Serve with lime wedges and harissa on the side.
