Stuffed Pita Mexican Style (Torta Arabe)

Mexi-Rosie's Note:

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.

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Serves: 1

Yield: 1.0 pita sa ...

• pita bread, amount you need
• refried beans
• previously pan fried tender thin steak, chopped or slivered
• thinly sliced onion
• chopped fresh tomato
• avocado, cubed or slices
• queso fresco or feta cheese, crumbled
• cilantro leaf, finely chopped
• 3 -5 drops fresh lime juice
• 3 -5 drops chipotle chiles or 3 -5 drops any green chili peppers or 3 -5 drops red chili sauce
• sour cream (optional)
• butter (optional)

Directions:

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.

Reviews

[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!