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.
Servings 4 servings
Calories 386kcal
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
Calories: 386kcal | Carbohydrates: 11g | Protein: 21g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 59mg | Sodium: 498mg | Potassium: 568mg | Fiber: 5g | Sugar: 2g | Vitamin A: 484IU | Vitamin C: 18mg | Calcium: 249mg | Iron: 2mg