Stuffed Pita Mexican Style (Torta Arabe) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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. 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 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.
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