For the Chipotle Peanut Salsa
1 pound tomatoes, or one 15-ounce can fire-roasted tomatoes
2 garlic cloves, not peeled
1⁄4 large white onion, cut into large chunks
6 to 7 dried chipotle chiles, preferably moritas, stemmed
3⁄4 cup raw unsalted peanuts
1⁄2 tsp. dried oregano
1 Tbsp. unseasoned rice vinegar or white vinegar
1⁄2 cup water
1 tsp. kosher salt, or to taste
For the Puebla Tahini Sauce
1⁄2 cup tahini
1⁄2 cup freshly squeezed lime juice, or more to taste
1⁄2 cup water
1 Tbsp. olive oil
1 garlic clove, finely chopped
1⁄2 tsp. dried oregano
1⁄4 tsp. ground cumin
1⁄4 tsp. ground allspice
1⁄4 tsp. chipotle chile powder
1 tsp. kosher salt, or to taste
Pinch of freshly ground black pepper
For the marinade
1⁄2 tsp. cumin seeds
1⁄2 tsp. coriander seeds
2 tsp. dried oregano
1 tsp. dried thyme
1⁄3 cup freshly squeezed lime juice
1⁄4 cup olive oil
1 Tbsp. white vinegar
4 garlic cloves, peeled
1⁄4 cup slivered white onion
4 tsp. kosher salt
1⁄2 tsp. freshly ground black pepper
2 cups coarsely chopped fresh parsley leaves
2 cups coarsely chopped fresh mint leaves
For the pork and tacos
4 pounds boneless pork butt, very thinly sliced (1⁄4 inch or thinner)
2¾ cups slivered white onions
Vegetable oil for cooking the pork
6 to 12 large thin pita breads or 6 to 8 large (8- to 10-inch) flour tortillas
Chipotle Peanut Salsa
Puebla Tahini Sauce
Make the Chipotle Peanut Salsa
Preheat the broiler, with the rack 2 to 3 inches from the heat source. Put the tomatoes, garlic cloves, and onion on a baking sheet lined with foil and broil, turning the vegetables halfway through, until they are charred and the tomatoes are mushy, 5 to 7 minutes for the garlic, and 10 to 12 minutes for the other vegetables. Remove the garlic when charred and softened and when it is cool enough to handle, peel it. Alternatively, you can toast the vegetables on a hot comal or skillet over medium heat, turning them every 4 to 5 minutes, until charred and soft.
Transfer the tomatoes, onion, and garlic to a blender, along with any juices on the baking sheet.
Set a comal or small skillet over medium-low heat. Add the chipotles and peanuts and toast, stirring the peanuts and turning the chiles from time to time, just until the chiles soften, puff, and begin to lightly toast but not burn, 4 to 5 minutes. The peanuts should be slightly toasted, but that will barely show. Transfer to the blender.
Toast the oregano on the hot pan for 10 to 15 seconds, until fragrant and just beginning to darken, and add to the blender.
Add the vinegar, water, and salt to the blender and puree until smooth. Taste and adjust the salt.
Make the Puebla Tahini Sauce
Whisk together all the ingredients in a small bowl. If the sauce isn’t smooth and thin enough to be drizzled over the tacos, add a bit more water to thin it out, or more lime juice if you’d like it a bit more sour.
Make the Tacos Árabes
To make the marinade: Heat a small skillet over medium-low heat. Add the cumin and coriander seeds and toast, shaking the pan or stirring, for 20 to 30 seconds. Add the oregano and thyme and cook, stirring, for another 10 to 15 seconds, until fragrant. Transfer to a blender. Add the lime juice, olive oil, vinegar, garlic, onion, salt, and pepper to the blender and puree until smooth. Add the parsley and mint and pulse a few times, just until the herbs are coarsely pureed. You want a textured marinade.
To marinate the pork: Place a layer of the meat in a large bowl. Cover with some of the marinade and then a layer of onions. Cover with more of the marinade. Continue with the layers, making sure that both the meat and the onions are covered with marinade. Cover, refrigerate, and marinate for at least 4 hours, and up to 24 hours.
To make the tacos: Prepare a hot fire in a charcoal or gas grill. Or heat a large nonstick skillet over high heat. Brush the cooking surface with oil. Cook the meat in batches (leave the onions in the bowl, or most of them—it’s fine if some of the onions stick to the meat), taking care not to overcrowd the grill or pan, turning the meat once, for 3 to 5 minutes per side, until it is cooked through and has a nice char all over the surface. As you cook, transfer the cooked meat to a lidded container, or transfer to a platter and cover tightly with foil.
If using a grill, use a vegetable grill pan to cook the onions. Grill the onions, turning with tongs, until tender and lightly browned, about 5 minutes. Or cook the onions in the skillet. Scrape the cooked onions over the meat.
Slice the meat into approximately 1" by 1⁄4" strips. As you cut it, return it to the covered container so it stays warm.
Heat a comal or large skillet over medium-low heat. Working in batches, heat the pita bread or tortillas, turning once, until warmed through and lightly browned on both sides. Wrap the first batches in a clean kitchen towel to keep warm, or use a tortilla warmer.
To assemble the tacos, arrange a generous amount of meat and onions on the middle of or inside each pita bread or tortilla (the traditional way is to top the pitas as if they were tortillas). Top with the salsa, drizzle on tahini sauce, and serve.