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Tacos Arabes



  • 1 teaspoon cumin seeds crushed
  • 1 teaspoon coriander
  • 1 teaspoon pepper
  • 1 teaspoon Mexican oregano crushed
  • 1/3 teaspoon cinnamon
  • 1/3 teaspoon chile de arbol or cayenne
  • salt to taste
  • 1 1/2 pounds thin steaks like milanesa or sirloin tips
  • Olive oil
  • 1 large white onion sliced into strips
  • 2 serranos or jalapenos sliced into strips
  • Juice of 1/2 a lime

For Roasted Garlic Crema

  • 1 cup Mexican-style crema
  • 8-10 cloves roasted garlic finely minced
  • Juice of 1/2 a lime
  • 2 tablespoons cilantro minced
  • 1/3 teaspoon white pepper
  • Salt to taste

You will also need

  • 8-10 fajita size flour tortillas
  • Toasted chile de arbol salsa
  • chopped cilantro
  • pickled jalapeƱo strips
  • Lime wedges



  • Combine the dry spices for seasoning the meat. Add salt to taste. Season the meat on both sides and set aside.
  • While the beef marinates a bit, preheat a skillet to medium heat. Add 2 tablespoons of olive oil. Add the onions and chile serrano. Season lightly with salt and pepper. Saute for 8 to 10 minutes, stirring as needed. Transfer to a bowl and set aside.
  • In a bowl, combine all of the ingredients for the roasted garlic crema. Taste for salt and set aside. In the skillet you cooked the onions, add 2 more tablespoons of olive oil and preheat at medium for 3 to 4 minutes or until skillet is hot.
  • Sear and brown the seasoned beef for 2 1/2 to 3 minutes per side. Transfer to cutting board and slice thin or chop. Place back into skillet at medium heat. Mix in the cooked onions and chile pepper mixture. Add the juice of 1/2 a lime and mix to combine. Serve on warm, thick flour tortillas. Garnish with toasted chile de arbol salsa, lime and chopped cilantro. Yields 4-5 servings.