Mulita Recipe

Make and rest dough

In a medium bowl combine 2 cups all-purpose flour, 1 tsp salt, and 1 tsp baking powder. Mix to aerate. Make a well and add 3/4 cup warm water and 2 tbs olive oil. Stir with a fork or your hand until a shaggy dough forms. Turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, add up to 1–4 tsp more flour. Form into a ball, rub lightly with oil, cover with a damp towel or plastic wrap and let rest 20–30 minutes. This resting relaxes the gluten making the tortillas easier to roll.

Divide and roll

Divide the dough into 6 equal pieces (about 2 oz each). Roll each piece into a smooth ball, then flatten with your palm and dust with flour. Using a rolling pin, roll each ball into a thin disc about 6–7 inches in diameter (aim for 1.5–2 mm thickness). Keep rolled tortillas covered under a towel to prevent drying while you cook them.

Cook the tortillas

Heat a heavy skillet or cast-iron griddle over medium-high heat until hot. Cook each tortilla 30–45 seconds on the first side until you see small brown spots and the surface puffs slightly, then flip and cook another 20–30 seconds. Transfer cooked tortillas to a clean towel and keep covered to stay pliable. Repeat with remaining dough.

Prep and marinate

Thinly slice 1 lb skirt or flank steak against the grain into bite-sized pieces or thin strips. In a bowl toss the meat with 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano, 2 tbs olive oil, 1 tbs red wine vinegar (or lemon juice), 1 tsp salt and 1 tsp black pepper. Let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours) to marinate.

Cook the beef

Heat a skillet or cast-iron pan over high heat until very hot. Add the marinated beef in a single layer (work in batches if needed) and sear 2–3 minutes, stirring, until browned and just cooked through. Remove from heat and transfer to a plate. Keep warm. If there is excess liquid, drain before assembling the mulitas so the tortillas don’t get soggy.

Assemble and melt

Butter one side of a cooked tortilla lightly. Place the buttered side down in a clean skillet over medium heat. On the top (dry) side of the tortilla lay a generous handful (about 1.25–1.5 oz) of sliced or shredded mozzarella/provolone, then a portion of the cooked beef (about 2–3 oz), then another light sprinkle of cheese to help the top tortilla adhere. Top with a second tortilla, butter the exposed top lightly. Cook 1.5–2 minutes per side pressing gently with a spatula or plate until the cheese is melted and both tortillas are golden and crisp. Repeat to make remaining mulitas (aim for 3–4 mulitas depending on how many tortillas you pair).

Finish and serve

Transfer the mulitas to a cutting board and let rest 1 minute, then slice into wedges. Sprinkle with chopped fresh parsley if desired and serve hot with chimichurri or salsa criolla on the side for bright acidity and heat.