mulitas

Mulitas are basically a double-deck quesadilla with two tortillas and meat on the inside. They’re loaded with gooey melted cheese and a flavorful carne asada, with crispy tacos on both sides. Talk about mouth-watering Mexican comfort food everyone loves!

Carne Asada Mulitas Recipe (With Video)

lbs flank steak ((or skirt steak))

olive oil

salt and black pepper (to taste)

soy sauce

cider vinegar

sugar

cumin

garlic

((corn

onion

cilantro

avocados (mashed)

tomatoes

Monterey jack cheese (shredded)

Carne Asada Mulitas Recipe (with Video)

Slice the steak into thin strips: Cut the steak into thin strips against the grain.

Make the marinade: Whisk together 1/3 cup olive oil, soy sauce, vinegar, sugar, cumin, and minced garlic in a large bowl.

Marinade the steak: Place the sliced steak in the marinade and coat thoroughly. Cover in plastic wrap and marinate for 30 minutes to 1 hour (If you marinate it longer, place it in the fridge).

Make carne asada: Heat 1 tablespoon oil in a large skillet over medium-high heat. Once hot, take the steak from the marinade (discard the liquid), and add to the skillet. Stir-fry for about 5 minutes until cooked through. (If there is too much liquid during cooking, you can scoop it out.)

Assemble mulitas: Brush the tortillas with oil on both sides. Place one tortilla in the skillet, sprinkle cheese evenly on top, and then add about a layer of carne asada, and sliced onions. Add more cheese, and then place a tortilla on top. Cook the bottom until golden brown for about 1-2 minutes, and then carefully turn to the opposite side and continue to cook until golden brown. Remove the cooked mulita to a plate.

Add toppings: Gently peel the top tortilla and add mashed avocado, diced tomatoes, and cilantro. Repeat process with the remaining tortillas, cheese, and the filling. Serve warm with your favorite toppings.

There will never be anything more satisfying than delicious mulitas – they’re kind of a cross between a quesadilla and taco, but in a sandwich form. It’s very popular in Los Angeles, and you’ll find them on the menu at many taco trucks and Mexican restaurants. 

Full recipe: https://izzycooking.com/mulitas/

How to Make Mulitas (Like Double-deck Quesadilla)

Is it a stacked corn tortilla quesadilla or are they two tacos? They are delicious!!

Mulitas De Carne Asada

water

salt

masa harina

avocado

serrano

onion (finely diced)

cilantro (finely chopped)

lime

Salt

chuck steak

Kosher salt

Your favorite steak seasoning.

unsalted butter

Mulitas de Carne Asada

In a bowl, mix the hot water,  salt and the oil. Stir well, and gradually add in the masa harina until dough forms. Cover and let rest for 20 minutes.

When ready, divide and roll 30 masa balls. I roll the masa  into a log shape, then use a large knife to slice the sections. I wanted a very small tortilla, so I made 30, but you certainly could make them bigger. Place the balls onto a plate and cover with plastic wrap.

Preheat griddle, large skillet or comal to medium heat for 5 minutes. Cut two pieces of plastic, from a plastic freezer bag, to fit and line the tortilla press.

Gently press one ball(4 inches in diameter) at a time and cook on hot surface. Cook 8 seconds on first side. When the tortilla releases, turn it. Cook for another 30 seconds. Gently press the edges of tortilla with metal spatula. It should inflate a little, or sometimes alot. If tortillas don’t inflate, your comal may not be hot enough. Place cooked tortillas in a skillet with lid that has been lined with a clean kitchen towel.  Cover with lid. Yields about 30 taqueria-style, 4 inch tortillas.

For Tortillas

Mash or dice the avocados. Mix in all of the remaining ingredients. Taste for salt.

For Guacamole

Preheat a cast iron skillet to medium heat for a few minutes. Season the steak on both sides. When the pan begins to smoke lightly, add 2-3 tablespoons of grapeseed oil. Sear the steak for 3-4 minutes per side for medium. Transfer steak to cutting board and let it rest for 5 minutes. Slice thin and against the grain.

For Steak

You will need a good melting cheese, like Oaxaca, Chihuahua or Mozzarella.

Slice or chop the cooked steak into small pieces. Pan sear the steak in a little oil at high heat. Remove from hot pan after a few minutes. Place tortillas on a preheated comal. Add some cheese, just enough to hold the tortillas together. It's not supposed to be a quesadilla. Add steak, peppers-onions, guacamole and then more cheese. Place another tortilla on top. Heat just until cheese begins to melt. Flip over and cook for another 30-45 seconds.

To Assemble Mulitas

Mulitas are a Mexican street food dish made with two tortillas, filled with cheese and your favorite meat, then grilled or griddled until the cheese is melted and the tortillas are crispy! They are similar to quesadillas.  Mulitas are a delicious and satisfying snack or meal perfect for any occasion!

Mulitas

corn tortillas

skirt steak

salt (to taste)

pepper (to taste)

cheese

salsa (for serving)

First, preheat a skillet over medium heat.

Season the meat with salt and pepper to taste. Cook the meat in a drizzle of olive oil in the skillet until it is cooked to your desired level of doneness (about 4 to 5 minutes, no longer pink). Allow the meat to rest for a few minutes, then thinly slice it.

Heat a separate skillet or griddle over medium heat and add a small amount of olive oil.

Place one tortilla on the skillet and sprinkle a small amount of cheese on top. Add a few slices of the cooked meat, followed by some chopped onion and cilantro. Top with an additional sprinkle of cheese.

Place another tortilla on top to create a sandwich-like structure. Press down gently with a spatula to seal the ingredients together.

Cook the mulita for a few minutes on each side until the tortillas are slightly crispy and the cheese is melted. Repeat this process with the remaining tortillas and filling ingredients.

Once cooked, remove them from the skillet and let them cool for a minute or two. Cut in half.

Serve the mulitas with salsa or guacamole for dipping or drizzling. They can be enjoyed as a main course or as a tasty appetizer.

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