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."
 
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Ready In:
15mins
Ingredients:
12
Yields:
1 pita sandwich
Serves:
1
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ingredients

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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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Reviews

  1. 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!
     
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Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

I am a 53 year old Mexican-American elementary school teacher. I enjoy reading biographies, intresting nonfiction, and also love all types of catchy upbeat music. My favorite cookbook is the "Kitchen Fair" trademark cookware recipe book in Spanish. Being bilingual and bicultural, I've come to appreciate the best of both U.S. and Mexican cuisine. I was pleasantly surprised that many, many zaar members include Mexican food as their first favorite food. I'll try to post, as time permits, some Mexican recipes (and also American) that I consider good.
 
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