Quick and Easy Mulitas (Best LA Style Carne Asada Mulitas Taco with Video)
Mulitas are basically a double-deck quesadilla with two tortillas and meat on the inside. They’re loaded with gooey melted cheese and a flavorful carne asada, with crispy tacos on both sides. Talk about mouth-watering Mexican comfort food everyone loves!
Servings: 5 Mulitas
Ingredients
Steak
- 1 1/2 lbs flank steak (or skirt steak)
- 1 tablespoon olive oil
- salt and freshly ground black pepper to taste
Marinade
- 1/3 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons cider vinegar
- 2 tablespoons sugar
- 1 teaspoon ground cumin
- 3 garlic cloves minced
Mulitas
- 10 to tortillas (corn or flour, 6-inch)
- 1 tablespoon olive oil
- 1/2 cup sliced onion
- cilantro
- 1-2 avocados mashed
- 1/2 cup diced tomatoes I use red and green
- 2 cups Monterey jack cheese shredded
Instructions
- Slice the steak into thin strips: Cut the steak into thin strips against the grain.
- Make the marinade: Whisk together 1/3 cup olive oil, soy sauce, vinegar, sugar, cumin, and minced garlic in a large bowl.
- Marinade the steak: Place the sliced steak in the marinade and coat thoroughly. Cover in plastic wrap and marinate for 30 minutes to 1 hour (If you marinate it longer, place it in the fridge).
- Make carne asada: Heat 1 tablespoon oil in a large skillet over medium-high heat. Once hot, take the steak from the marinade (discard the liquid), and add to the skillet. Stir-fry for about 5 minutes until cooked through. (If there is too much liquid during cooking, you can scoop it out.)
- Assemble mulitas: Brush the tortillas with oil on both sides. Place one tortilla in the skillet, sprinkle cheese evenly on top, and then add about a layer of carne asada, and sliced onions. Add more cheese, and then place a tortilla on top. Cook the bottom until golden brown for about 1-2 minutes, and then carefully turn to the opposite side and continue to cook until golden brown. Remove the cooked mulita to a plate.
- Add toppings: Gently peel the top tortilla and add mashed avocado, diced tomatoes, and cilantro. Repeat process with the remaining tortillas, cheese, and the filling. Serve warm with your favorite toppings.
Video
Notes
- Flank steak or skirt steak works best for this recipe. If you use the central cuts such as rib-eye or sirloin steak, you can skip the marinade process.
- Cut the steak into thin slices perpendicular to the grain.
- Marinating your steak before cooking will make it tender with much more flavorful.
Nutrition
Calories: 680kcal | Carbohydrates: 38g | Protein: 47g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 122mg | Sodium: 992mg | Potassium: 873mg | Fiber: 5g | Sugar: 5g | Vitamin A: 434IU | Vitamin C: 7mg | Calcium: 449mg | Iron: 5mg