Mulita Recipe
Layered corn tortillas: Bottom layer is covered with refried beans and monterey cheese. Top layer is pollo asado, carne asada, or carnitas cooked with pico de gallo topped with cabbage, queso fresco, sour cream, and guacamole.
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Ingredients
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Tortillas and Fillings
Toppings
Method
Preparation of Tortillas and Fillings
- 1
Prepare the Corn Tortillas
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until they are pliable. Remove from heat and set aside.
- 2
Layer the Refried Beans and Cheese
Take one corn tortilla and spread 1/4 cup of refried beans evenly over the top. Sprinkle 1/4 cup of shredded Monterey Jack cheese on top of the beans. Repeat this process with another tortilla, stacking them for a total of two layers with beans and cheese.
Cooking the Meat
- 3
Cook the Protein
In a skillet over medium heat, add your choice of pollo asado, carne asada, or carnitas. Cook until heated through (about 5-7 minutes for pollo asado and carne asada; about 10 minutes for carnitas). Stir occasionally to ensure even cooking.
Assembly of Mulita
- 4
Assemble the Mulita
On top of the second layer of tortillas with beans and cheese, add 1/2 cup of the cooked protein (pollo asado, carne asada, or carnitas). Top with 1 cup of pico de gallo, followed by 1/4 cup of shredded cabbage, 1/4 cup of crumbled queso fresco, and a dollop of sour cream and guacamole.
- 5
Finish and Serve
Cover the assembled mulita with a final tortilla, pressing down gently. Optionally, you can toast the entire mulita in the skillet for another 2-3 minutes on each side until the outside is golden and crispy. Cut into quarters and serve warm.
