Authentic Mulita Recipe Mexico, North America
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Often nicknamed "the taco sandwich" and "the quesadilla on steroids", mulita is a simple on-the-go street food native to Mexico and quite popular in the United States. Basically, it's two corn tortillas sandwiched, typically, with meat (most commonly, carnitas, carne asada, or chicharrón), salsa and/or guacamole, cheese, and onions. Additional ingredients may include refried beans, lettuce, tomatoes, sautéed onions, and chili peppers.
Cooking tips
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meat
Generally speaking, the meat used can be beef or pork. More specifically, for carne asada, it’s flank or skirt steak that’s preferred, although chuck steak will also work. In the case of carnitas, the choice is pork, more precisely pork butt or shoulder, a cut that benefits from long braising. Also, mulita can be made with sausages that are chopped into smaller pieces. -
cheese
The cheese of choice is a good melting cheese, such as Oaxaca or Chihuahua. Mozzarella or Monterey Jack can be used as substitutes. In any case, the amount of cheese should not be overwhelming, as this should not be a quesadilla. -
tortillas
Making tortillas from scratch is always best. You can make them as small or as large as you'd prefer. And don't sweat it if they're not perfect; it adds to their charm. However, store-bought corn or flour tortillas will also do if you're looking for a quick option. -
if you do not own a tortilla press
Even though it might seem so, owning a tortilla press is not a necessity for making tortillas at home. If you do not own one, you can place a small ball of masa harina between two sheets of plastic and squish it down with a casserole dish or a large skillet. If you want to prevent sticking to the plastic, you can roll each ball of masa harina dough in masa harina before shaping it into a tortilla.
Recipe variations
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Mulitas with Carnitas
Ready in 4h 10minThis recipe gives instructions on how to prepare mulitas with carnitas. The preparation is lengthy because you will need to make carnitas from scratch, but the other ingredients you can buy premade. Apart from carnitas, you will also need refried beans, Monterey Jack, cotija or queso fresco, onion, avocado, sour cream, and cilantro for the filling. The recipe also gives the option of using either flour or corn tortillas.
Carne Asada Mulitas
PREP 50min
COOK 30min
RESTING 25min
READY IN 1h 45min
This recipe gives instructions on how to prepare mulitas with carne asada from start to finish — instructions on how to make the tortillas and carne assada, plus the accompanying fillings and condiments, namely guacamole and sautéed vegetables.
Ingredients
TORTILLAS
2 cups (480 ml) hot water
1/2 tsp salt
1 1/2 - 2 tbsp oil
2 1/4 - 2 1/3 cups (270 - 280g) masa harina
GUACAMOLE
2 avocados
1-2 serrano chili pepper
1/3 cup (40g) onion, finely diced
2 tbsp cilantro, finely chopped
juice of 1 lime
salt, to taste
PEPPERS-ONIONS
1 large onion, or, as much as desired, finely sliced
2 jalapeño peppers, or, as much as desired, deseeded and finely sliced
2 fresno peppers, or, as much as desired, finely sliced
oil, as needed
PAN SEARED CHUCK STEAK
1 lb (450g) chuck steak
Kosher salt, as desired
your favorite steak seasoning, as desired
2-3 tbsp oil, or as needed
1 tbsp butter
TO ASSEMBLE
Oaxaca, Chihuahua or mozzarella cheese, shredded, as much as desired
Preparation
TORTILLAS
Add the hot water, the salt, and the oil to a large bowl, then mix. While mixing constantly, add the masa harina. When the dough forms, cover the bowl with a cloth and let it rest for 20 minutes.
Roll the masa dough into a tube, then slice into 30 same-sized sections. Arrange them on a plate and keep them covered with plastic wrap while you work on each one.
Place the skillet, the griddle, or a comal over medium heat to preheat.
Line the tortilla press with two pieces of plastic (if you do not own a tortilla press, check out our “cooking tips” section for more info!).
Take one piece of masa harina dough, flatten it a bit with your hands, then place it in a tortilla press and press on it, forming a round, 4-inch (10 cm) tortilla.
Shape the remaining pieces the same way.
Cook the tortillas on a heated comal (or a griddle or a large skillet). First, for 8 seconds, then, once it unsticks from the surface, flip and cook for 30 seconds on the other side. While cooking, press the edges with a spatula, which should inflate the tortilla. If it does not, this is an indication that the comal is not hot enough.
Keep the cooked tortillas in a container lined with a kitchen towel and covered with a lid.
GUACAMOLE
Mash or dice the avocados, then mix them with the remaining ingredients.
PEPPERS-ONIONS
Sauté the sliced onion and the peppers in oil until browned and softened.
PAN SEARED CHUCK STEAK
Place a cast-iron skillet over medium heat to preheat.
Season the steak on both sides with salt and your preferred seasoning.
When the skillet starts to smoke, add 2-3 tbsp of oil and the butter, then sear the steak on both sides for 3-4 minutes, or until medium done.
Place the meat on a cutting board and then leave it to rest for 5 minutes.
Slice thinly against the grain into small pieces.
TO ASSEMBLE
Arrange the tortillas on a preheated comal, griddle, or a large skillet.
Sprinkle each tortilla with some shredded cheese. Then, top with pieces of steak, peppers-onions, guacamole, and a sprinkling of cheese. Cover with another tortilla.
Cook until the cheese starts to melt, then flip and cook for 30-45 seconds more.
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