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Stuffed Pita Mexican Style (Torta Arabe)

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.

Ready In:
15mins
Serves:
Yields:
Units:

ingredients

directions

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

@Mexi-Rosie
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@Mexi-Rosie
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"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."
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  1. 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!
    Reply
  2. 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!
    Reply
  3. 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.
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