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Ingredients
  • subheading: FOR THE TACOS:
  • ½ 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
  • ½ teaspoon coriander seeds, lightly crushed
  • ½ teaspoon freshly ground black pepper
  • 2 boneless pork shoulder steaks, ½-inch thick (9 ounces each)
  • ½ large white onion, thinly sliced
  • 4 medium scallions, root ends trimmed
  • 2 tablespoons extra-virgin olive oil
  • ½ cup chopped fresh parsley
  • 8 Pan Árabe, or pita bread, lightly toasted
  • subheading: FOR THE SALSA:
  • 9 medium chiles chipotles, stems removed
  • 1 teaspoon dried oregano, preferably Mexican
  • 1 teaspoon sugar
  • ½ teaspoon Morton kosher salt
  • 1 clove garlic, peeled
  • subheading: FOR SERVING:
  • Sliced radish
  • Sliced cucumber
  • Sliced onion
  • Lime wedges
Steps
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