Stuffed Pita Mexican Style (Torta Arabe)

READY IN: 15mins
Recipe by Mexi-Rosie

These are regular menu items in all the respectable taco joints in Mexico. Ingredients are so obvious, nobody needs a write-down recipe with exact quantities. You just reproduce it. Many times I prefer these over regular tacos.

Top Review by Muffin Goddess

One of my Pick a Chef 2006 recipes -- This made a really nice lunch today! I used pan-fried chopped sandwich steaks for the meat (seasoned with adobo con pimiento). I had run out of the kind of hot sauce I like, so I just sliced a couple of jalapenos en escabeche and added that instead. My pita bread started to fall apart on me, so I sprinkled the filling with some Mexican 4-cheese blend for "glue". I also lightly buttered the outside of the pita before I grilled it. Nice and toasty-crunchy, kind of a Mexican take on a loaded grilled cheese sandwich. It's very easy to overstuff it though (lots of necessary components to the recipe), so I think next time I'll just slice everything super-thin. I'll have to try these out on DH this weekend, I think he'll be impressed! Thanks for posting!

Ingredients Nutrition


  1. Carefully cut open pita bread 2/3 down, but not entirely.
  2. Optional-- spread some butter on each inner flap.
  3. Spread a thin refried bean layer on each inner flap.
  4. Continue filling with rest of ingredients.
  5. Finish off with a few drops of lime juiceand a sprinkling of your favorite Mexican chile sauce.
  6. Carefully transfer to pancake type of grill and lightly toast or fry golden brown on both sides.
  7. Careful when turning over-- would be best to use long ice cube type prongs to keep filling inside when turning.
  8. --Donot overstuff, of course!
  9. Just before eating add some sour cream, if desired.

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