Recipe courtesy of Andale Taqueria y Mercado
Recipe courtesy of Andale Taqueria y Mercado
Taco Arabe
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- Level: Intermediate
- Total: 1 day 1 hr 50 min (includes marinating and cooling time)
- Active: 30 min
- Yield: 8 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 339
- Total Fat
- 17 g
- Saturated Fat
- 4 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 13 g
- Cholesterol
- 30 mg
- Sodium
- 597 mg
- Level: Intermediate
- Total: 1 day 1 hr 50 min (includes marinating and cooling time)
- Active: 30 min
- Yield: 8 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 339
- Total Fat
- 17 g
- Saturated Fat
- 4 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 13 g
- Cholesterol
- 30 mg
- Sodium
- 597 mg
Ingredients
Marinade:
Salsa:
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Directions
- For the marinade: Blend the oil, lime juice, thyme, white vinegar, cumin, salt, bay leaves, garlic, parsley, onion and some oregano until mixed well.
- Coat the meat in the marinade and marinate, refrigerated, for 24 hours.
- Cook the meat on the griddle over medium heat for 25 minutes. Cool, then cut the meat and set aside.
- For the salsa: Remove the stems and seeds from the chile peppers. Boil the chiles, vinegar, salt, garlic, tomato, onion and 3/4 cup water for about 5 minutes, then let them rest for 5 more minutes to cool off. In a blender, puree, then add salt to your liking.
- Heat the tortillas, then top with 2 to 3 ounces pork, the salsa and squeezes of lime.
- Disclaimers: When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
