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.
