Stuffed Pita Mexican Style (Torta Arabe)
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MAKE IT SHINE!
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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.
- Ready In:
- 15mins
- Serves:
- Yields:
- Units:
1
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ingredients
- 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 3 -5 drops any green chili peppers or 3 -5 drops red chili sauce
- sour cream (optional)
- butter (optional)
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
Contributor
@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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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
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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
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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.
