Tacos Árabes with Salsa Chipotle Recipe

Ingredients

For the tacos:

1/2 cup fresh lime juice (about 4 limes)

4 cloves garlic, thinly sliced

3 bay leaves

1 tablespoon chopped fresh thyme leaves

2 teaspoons dried oregano, preferably Mexican

1 teaspoon cumin seeds

1 teaspoon Morton kosher salt

1/2 teaspoon coriander seeds, lightly crushed

1/2 teaspoon freshly ground black pepper

2 boneless pork shoulder steaks, 1/2-inch thick (9 ounces each)

1/2 large white onion, thinly sliced

4 medium scallions, root ends trimmed

2 tablespoons extra-virgin olive oil

1/2 cup chopped fresh parsley

8 Pan Árabe, or pita bread, lightly toasted

For the salsa:

9 medium chiles chipotles, stems removed

1 teaspoon dried oregano, preferably Mexican

1 teaspoon sugar

1/2 teaspoon Morton kosher salt

1 clove garlic, peeled

For serving:

Sliced radish

Sliced cucumber

Sliced onion

Lime wedges

Directions

Make the tacos:

In a large bowl, stir together the lime juice, garlic, bay leaves, thyme, oregano, cumin, salt, coriander, and pepper until combined. Toss the pork and onion in the lime marinade until completely coated. Cover the bowl with plastic and refrigerate for at least 1 hour and up to 4 hours. (This is a good time to make the salsa.)

Heat a large skillet, preferably cast-iron, over high heat for about 2 minutes, or until very hot. Cook the scallions in the dry pan until charred on both sides, for 3 to 5 minutes. Transfer to a plate and set aside.

Heat 1 tablespoon oil in the hot skillet (still over high heat) and cook half of the pork and onion mixture (no need to drain, the pork will soak up all of the marinade) until the pork is charred on both sides, for about 2 minutes per side. Transfer the cooked pork and onion to a large plate and repeat with the remaining 1 tablespoon oil and pork and onion mixture. Let rest for 10 minutes.

Just before serving, slice the pork and chop the scallions, then toss with the onion and parsley. Serve the pork and onions wrapped in pan árabe topped with salsa chipotle, radish, cucumber, onion, and lime wedges for squeezing.

Make the salsa:

In a small saucepan over medium-high heat, bring the chiles chipotles, oregano, sugar, salt, and 1 cup water to a boil. Reduce the heat to medium-low, cover, and simmer until the chiles have softened, for about 15 minutes. Let sit, covered, for 10 minutes to let cool slightly.

Transfer the mixture to a blender, add the garlic, and purée on medium-low speed until smooth.