These crispy, cheesy, beefy Mulitas are a whole other way to enjoy Mexican food.
I have been a fan of Mexican food ever since I moved to El Paso, Texas, as a young girl. Before that time, I had never tried it. Life in New York consisted of home-cooked meals, pizza, bagels, hot dogs, Chinese food, and more pizza and bagels. Oh yes, and Carvel ice cream. A whole new culinary world opened up to me when we moved south, and I admit to falling in love with a particular famous fast-food taco chain (the one with the bell!) that made what I thought were the world’s best tostadas. Perhaps that’s why I love this recipe for mulitas so much. It’s like having a stuffed tostada. Mulitas means “little mules,” which is appropriate because you can pack them full.
Unlike quesadillas, which feature flour tortillas, mulitas use two corn tortillas to make a tortilla sandwich. In between the two shells, you have an assortment of savory, meaty fillings and melted cheese. There is no limit to the other ingredients you can stuff inside. While this recipe features flank steak, onions, garlic, cheese, avocado (or guacamole), jalapeños, cilantro, and tomatoes, there are many other options you can add to make them exactly how you like.
There are many meaty fillings you can use in mulitas, including carne asada (grilled flank or skirt steak marinated in citrus juices and spices), birria (Mexican stew featuring beef, lamb, or goat), carnitas (slow-cooked pork), and pollo asado (marinated and grilled chicken). You can also use seafood like shrimp, lobster, and crab, or go vegetarian with grilled or sautéed veggies and refried beans. And since fish tacos are a thing, why not make fish mulitas?
Create a mulitas party!
Charcuterie boards have given way to a host of other similar ideas, with a popular one being a taco board. We’re going to start with that as our basis for throwing the perfect mulitas dinner party. It’s also an excellent idea for a different type of barbecue because you can heat the mulitas on the grill instead of in a pan. Or you can use pans on your grill, or of course, keep a few hot pans on the stove ready as guests prepare their mulitas.
To create this fun event, make your fillings ahead of time. Set out bowls of cooked steak, chicken, ground beef (turkey or chicken will also work), or pork. I recommend having at least two protein options. Add bowls of refried beans, Slow-Cooker Pinto Beans, black beans, Salsa Ranchera, sliced red onions, cilantro, guacamole, sour cream (or plain Greek yogurt), shredded cheese, olives, grilled onions, grilled mushrooms, and sliced jalapeños.
Place a stack or two of corn tortillas on plates, and let each person take one tortilla and start to top it. Remember to tell them not to fill it too full, as it has to be flipped, and you don’t want everything falling out. Put out a fun sign that shows the steps: tortilla, cheese, protein, fillings, more cheese, tortilla. Let them know to save the guacamole, avocado, and sour cream for after cooking. Have one person in charge of the cooking. Then heat and enjoy.
How do I store leftovers?
If you have any leftovers, allow the fillings to cool to room temperature and then store them separately in airtight containers in the refrigerator for up to 3 days. Completely prepared mulitas can also be refrigerated with parchment paper separating layers. You can also freeze the prepared mulitas wrapped in parchment and placed in a freezer-safe container or zippered bag for up to 2 months. The texture may change a bit after freezing and thawing (overnight in the refrigerator). Reheat assembled mulitas in the oven at 350°F for 10-15 minutes or in a skillet over medium-high heat for 30-60 seconds per side until the tortillas are crisp and the cheese melts.
Serving suggestions
I like to serve my south-of-the-border meals with Instant-Pot Mexican Rice and Refried Black Beans. Air-Fryer Shishito Peppers are a delicious side dish. If you don’t have an air fryer, try these Blistered Shishito Peppers. Make some Guacamole Salsa or this Easy Guacamole Recipe to put inside the mulitas. Or serve this Guacamole Salad over a bed of greens on the side. This Mexican Chopped Salad is another great option.
Ingredients
- 1 pound flank steak thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 teaspoons olive oil
- 2 cloves garlic minced
- 1 small onion thinly sliced
- 8 medium corn tortillas
- 2 cups shredded cheese such as Monterey Jack
- 3 tablespoons fresh cilantro chopped, divided
- 3/4 cup guacamole or mashed avocado
- 2 medium tomatoes chopped
- 2 small jalapeños diced
Instructions
- Season the thinly sliced steak with salt, pepper, cumin, and chili powder to boost its natural flavor.
- Heat a nonstick skillet over medium-high heat and add olive oil. Sauté the garlic and onion for about 1 minute, then add the steak. Cook for around 4 minutes until the meat is nicely browned and no longer pink. Remove the steak, onion, and garlic from the pan and cover to keep warm.
- Wipe the skillet clean and place it back on medium heat. Lay a corn tortilla in the pan, sprinkle a layer of shredded cheese, then add some of the cooked steak and onion mixture. Add a pinch of chopped cilantro and another light sprinkle of cheese.
- Top with a second tortilla. Press gently with a spatula and cook for 2 minutes until the cheese starts to melt and the tortilla becomes slightly crispy. Carefully flip and cook another 2 minutes.
- Transfer the mulitas to a plate. Open one edge of each mulita and add guacamole, sprinkle chopped tomatoes, cilantro, and diced jalapeños, or put them on top for garnish. Serve immediately while warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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