Mulita Recipe
Hand made tortilla, cheese, choice of meat, and guac sauce.
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Ingredients
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Tortillas & Assembly
Meat (choose one)
Guac Sauce
Toppings & Garnish
Method
Prepare Meat (if not already cooked)
- 1
Season and Cook
If you are starting with raw meat, season 1 lb of your chosen cut (steak, pork, or chicken) with salt, pepper and any preferred marinade (for carne asada: lime, garlic, cumin; for al pastor: achiote, pineapple; for pollo: chili powder, garlic). Grill or pan-sear over medium-high heat until internal temperature reaches safe level (steak medium-rare to medium ~ 130–145°F, chicken 165°F, pork 145°F). Let rest 5–10 minutes, then chop or shred into small bite-sized pieces.
- 2
If using pre-cooked meat, reheat gently in a skillet with a teaspoon of oil over medium heat until warmed through, about 3–5 minutes. Keep warm for assembly.
Make Guac Sauce
- 3
Blend Sauce
Halve, pit and scoop the avocados into a blender or food processor. Add 2 tbs lime juice, 2 tbs crema (or sour cream), 1 cup packed cilantro leaves, 1 garlic clove, 1/2 jalapeño (adjust to taste), 1/2 tsp kosher salt and 2 tbs water. Pulse until smooth and creamy. Taste and adjust salt, lime, or jalapeño. Transfer to a bowl and refrigerate until ready to use.
Assemble & Cook Mulitas
- 4
- 5
Build Mulita
Place one small flour tortilla on a work surface. Sprinkle about 1/4 cup of shredded Oaxaca or mozzarella evenly over the tortilla. Add about 2 ounces (roughly 1/4 cup) of the cooked meat evenly on top of the cheese. Sprinkle another 1/4 cup of cheese over the meat (this will help the top tortilla stick). Place a second tortilla on top and press lightly to adhere.
- 6
Griddle
Add a small bit of butter or oil to the hot skillet. Slide the assembled mulita into the skillet and cook 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted, turning once. Repeat with remaining tortillas and fillings, adding more butter/oil as needed. Total time per mulita about 5–6 minutes.
- 7
Keep cooked mulitas warm on a baking sheet in a 200°F (95°C) oven while finishing the rest.
Finish & Serve
- 8
Slice and Dress
Cut each mulita into halves or quarters. Spoon or pipe about 1–2 tbs of the guac sauce on top or serve on the side for dipping. Sprinkle diced white onion, chopped cilantro and optional crumbly cheese over the mulitas. Serve with lime wedges to squeeze over before eating.
- 9
Serve immediately while hot and cheesy. Yields 4 mulitas (8 tortilla halves).