Mulitas

Try mulitas for a satisfying, easy “tortilla sandwich.” Cook up some steak and onions, layer them with cheese between two tortillas, and cook the tortillas until crispy and golden.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 386kcal

Author John Kanell

Ingredients

For the Steak:

2 tablespoons olive oil divided (30mL)
½ pound flank steak cut into 1-inch pieces (225g)
1 lime zested and juiced, (1 teaspoon zest, 2 tablespoons juice) (30mL juice)
½ teaspoon salt
¼ teaspoon ground black pepper
1 small onion peeled and thinly sliced (142g)
3 cloves garlic minced
½ teaspoon cumin

For the Mulitas:

4 teaspoons olive oil divided
8 (5½-inch) corn tortillas
1 cup shredded Monterey jack cheese divided (120g)
1 jalapeno pepper sliced
1 medium avocado mashed (or guacamole)
1 roma tomato diced
2 tablespoons chopped cilantro

Instructions

For the Steak:

In a large skillet, heat 1 tablespoon of oil over medium-high. Add the steak, lime zest and juice, salt, and pepper. Cook, stirring occasionally, until browned, about 5 minutes. Transfer the steak to a bowl using a slotted spoon, reserving the drippings in the skillet.
Add the onion, garlic, cumin, and the remaining 1 tablespoon of oil to the skillet. Cook, stirring often until the onion is tender and browned about 5 minutes. Add the onion mixture to the steak and set aside.

For the Mulitas:

In a 10-inch griddle or cast-iron skillet, heat 1 teaspoon oil over medium. Add 1 tortilla, sprinkle with 2 tablespoons cheese, and top with about a ¼ cup of steak and onions. Sprinkle the steak with 2 tablespoons of more cheese, and top with 1 tortilla.
Cook, gently pressing down on the tortilla occasionally with a spatula, until golden brown, about 2 minutes. Flip, and continue cooking, until the cheese is melted and the tortilla is golden brown on the other side, about 2 minutes more. Repeat with remaining oil, tortillas, cheese, steak, and onion. Top the mulitas with jalapeno, avocado, tomato, and cilantro to serve.

Notes

If you want a spicier mulita: Opt for pepper jack cheese instead of Monterey Jack.
Get the correct size tortilla. You’ll need roughly 5½ inch tortillas. Smaller ones may break apart under the weight of the filling and topping.
Cut the steak before you cook it. This makes it easier for the steak to get nicely browned and caramelized all over, and cooks much faster.
Use different meat. I make these with steak, but you could also use al pastor or carnitas. Chicken would also work well!
Topping ideas: A dollop of sour cream and colorful pico de gallo are delicious toppings for these little mules!

Nutrition