Ingredients
4 pitas
4 ½ tbsp olive oil, divided (see note in directions)
1 lb chorizo
½ lb lean ground beef
1 jalapeno, deseeded & minced
1 onion, minced
¼ c chopped cilantro
3 garlic cloves, minced
1 tsp black pepper
1 tsp salt
Tools
bowl
grill pan
baking sheet
Directions
Step 1
Add the onion, jalapeno, ground beef, cilantro, garlic, chorizo, spices & 2 tablespoons of olive oil to a bowl. Note — to give the pitas a pop of color, I used Brightland’s chili-infused olive oil ‘Ardor.’ It also gave the arayes a bit of heat. Allow the mixture to marinate in the refrigerator for 3 hours, up to overnight.
1 onion, minced
1 jalapeno, deseeded & minced
¼ c chopped cilantro
1 lb chorizo
½ lb lean ground beef
4 ½ tbsp olive oil, divided (see note in directions)
3 garlic cloves, minced
1 tsp black pepper
1 tsp salt
bowl
Step 2
Preheat the oven to 375°F. Prior to cooking, remove meat-mixture from the refrigerator — set it on the counter for 20-30 minutes allowing it to come to room temperature.
Step 3
Cut the pitas in half & open to form pockets. Stuff with meat mixture, ensuring pita is not overly full. Slice into quarters. Brush the exterior (including exposed sides) of pitas & a grill pan with the remaining oil.
5 pitas
4 ½ tbsp olive oil, divided (see note in directions)
grill pan
Step 4
Over medium high heat, sear pitas for 2-3 minutes on each side, including the sides with the meat exposed, until crisp. Place arayes directly on a baking sheet (no parchment) & bake for 20 minutes or until desired doneness. For a crispy exterior, broil for 1-2 minutes.
baking sheet
Step 5
Serve hot! Pair with your favorite salsa or queso for the ultimate indulgence.
