Mulitas

Learn how to make mulitas, a crispy tortilla sandwich filled with carne asada steak and plenty of shredded cheese. It's so easy to make and packed with flavor. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Mexican

Prep Time 1

Cook Time 10

Total Time 11

Servings servings

Calories 382kcal

Author Arman Liew

Ingredients

1 pound flank steak or skirt steak, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 clove garlic minced
1/2 large onion sliced
2 cups cheese shredded
1 cup guacamole or 2 avocados, mashed
2 large tomatoes chopped
1 bunch parsley chopped
8 medium corn tortillas
2 fresh jalapenos diced

Instructions

Season the sliced steak with salt and pepper.
In a non-stick pan or skillet, add the olive oil. Once hot, add the onion and garlic and cook for a minute. Add the sliced steak and cook for 4 minutes or until no longer pink.
Remove the meat off the heat and cover, to let it remain juicy and tender.
Clean the pan and place it back over medium heat. Place one corn tortilla on top, followed by some cheese, and some sliced steak. Add parsley and extra cheese, and top with another corn tortilla.
Cook the tortilla for 1-2 minutes or until the cheese starts to melt. Carefully flip the tortilla to another side and cook until the cheese has completely melted and the edges are crispy.
Remove the mulita off the heat. Carefully lift up one tortilla and add some guacamole, diced tomatoes, parsley and jalapenos.

Video

Notes

Make Mulitas tacos: Prep the mixture as instructed. Add meat to a soft taco shell, add cheese, then place the second one on top. Lightly pan fry until golden. Then, gently lift one taco and spread it with avocado, and sprinkle tomatoes. Serve with sour cream and salsa.

TO STORE: Store leftover steak in a sealable container in the refrigerator for up to 3 days.

TO FREEZE: Place the cooked and cooled steak in an airtight container and freeze it for up to 6 months. Thaw the steak completely before assembling the mulitas.

Nutrition