Mulitas de Asada loaded with grilled flank steak and melted cheese, sandwiched between two crispy tortillas. Get a taste of Mexican street food with this easy recipe.
What is a Mulita?
A mulita, translated, literally means little mule. This is because it is a dish moved from the street seller to the consumer and is often confused with quesadillas. It is a typical Mexican street food that can be described as a cross between quesadillas and tacos, and they are a crispy tortilla with bits of meat, cheese, salsa, and guacamole. While these are the common fillings, they may vary from one person to the other. It also depends on availability.
It has a meaty, tangy, spicy, and sweet taste. Mulitas de Asada is usually eaten on the go since they are street food, so cutlery is not an option. You will need to use your hands for this one.
Mulitas vs Quesadilla
Mulitas translated mean little mules, which could be because they carry many different ingredients. The other reason why they may have this name is that they are also small. Mulitas make use of stacked tortillas and grilled meats, whereas quesadillas are more cheese-based.
A quesadilla is like a taco, filled with beans, cheese, meat, and spices. On the other hand, a mulita is two crispy tortillas, one on top of the other. The filling is put in between these layers. Quesadillas are often made with flour tortillas, while mulitas are often made of corn. The main difference between the two is the cheesiness. Quesadillas are distinctly more cheesy than mulitas. The other difference is that quesadillas do not have guacamole, whereas mulitas do.
To make Mulitas de Asada, you will need:
- Meat: Thinly cut beef slices are a great way to stuff the tortillas. You want something easy to bite into. Skirt steak or flank is often the best to go with. The more flavorful the cut and the easier it is to cook, the better. You also want something tender. Ensure not to overcook it, or you risk having hard meat, which you don’t want in a mulita.
- Cheese: Multias are traditionally made with Oaxaca-style or quesillo cheese. If you can’t get this, any type of cheese that can shred and melt is fine. Suitable types of cheese are cheddar, Monterey Jack, or mozarella.
- Olive oil – for marinating frying and also brushing the tortillas
- Cider vinegar will help tenderize the meat.
- Cumin – this is an essential spice in a lot of Mexican dishes.
- Salt and pepper – these will be used for seasoning the dish to your preferred taste.
- Soy sauce – It adds flavor and helps tenderize the meat
- Sugar – for a sweet twist to the marinade.
- Garlic – its best to use fresh garlic
- Tortillas – You will need either flour or corn tortillas, depending on what’s available for you. Mulitas are often made using corn tortillas, mainly because they are more nutritious, less fat, and have more fiber. You can either use store-bought tortillas or create your own. The upside with making your own. Is that you can determine how thick they will be and also how wide each tortilla will be. The other great thing about using corn tortillas is that they can be eaten by someone who wants gluten-free food.
- Onion, cilantro, and avocado – these will help add a fresh crispy twist to the dish.
Spices & herbs
Cumin is one of the most common spices to use in a mulita. It needs to be ground so that it quickly releases its warm and earthy flavors. You can also add harina powder, black pepper, garlic powder, and crushed jalapeno flakes. You can also use pico de gallo to garnish when you are done. You can also decorate it with cilantro and onion.
Other filling ideas
- Salsa – you can either buy or make your own. Once again, making your own has the advantage of knowing what’s going into it, and you can also control the flavors.
- Guacamole – you can also make your own or buy the guacamole that you will use.
- Garlic cloves – they add more flavor to the dish.
- Red chili flakes – this will add more spice.
- Lime and orange – you can add these so that you get a hint of citrus flavor in the mulita.
- Sour cream – sour cream will also add to the tanginess and a creamy texture to the dish.
How to cut steak for mulitas
It’s essential to make sure that the steak is cut into thin strips against the grain so that it can easily be cooked and also so that it’s easy to bite into.
Why you should marinate the steak for mulitas
Marinating steak for mulitas makes it softer and also infuses immense flavor in the meat.
You can eat mulitas with fish, and with a variety of drinks such as margaritas. You can also serve them with a refreshing green salad. You can also pair mulitas with pineapple fresca water, strawberry, and chia water or with cucumber and lime Fresca.
How to make Mulitas de Asada
First, shred the meat perpendicular to the grain and prepare to fry it.
Make the marinade by mixing the marinade ingredients. Then marinate the steak for at least 30 minutes so that all flavors are soaked in.
Heat about one tablespoon of oil in a pan, and fry the marinated meat.
Now start assembling the mulitas. Heat the corn tortillas by brushing them with olive oil on either side, then putting them in the skillet. Sprinkle cheese, layer the meat and onions on top, and close the pile with another tortilla.
Cook until the tortilla has a golden-brown crust, then gently flip so that the top tortilla has the same treatment. You can then add the toppings of your choice and serve.
Mulitas de Asada
- 2 lbs flank steak
- extra-virgin olive oil
- 10 corn tortillas
- ⅓ cup extra-virgin olive oil
- ¼ cup soy sauce
- 2 tbsp apple cider vinegar
- 2 tbsp sugar
- 1 tsp ground cumin
- 3 cloves garlic minced
- ½ cup sliced onion
- fresh cilantro roughly chopped
- 2 avocados mashed
- ½ cup diced tomatoes
- 2 cups shredded cheese Monterey Jack, cheddar, or mozzarella
- Slice flank steak perpendicular to the grain
- Combine the marinade ingredients. Pour over flank steak in a Ziploc bag. Marinate in refrigerator for at least 30 minutes.
- Heat oil in a pan over medium heat. Fry the marinated steak.
- Prepare corn tortillas by brushing with olive oil and heating in a non-stick skillet over medium heat. 45 seconds on each side.
- Remove from heat and fill mulitas with flank steak, cheese, and other filling ingredients. Place another heated tortilla on top.
- Place tortilla back on skillet and cook until it develops a golden-brown crust. Flip over and cook the other idea.
- Remove from heat and serve.