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Carne Asada Mulitas

A crunchy taco quesadilla food truck favorite from L.A. and Tijuana. Both sides of fresh corn tortillas are pan fried for extra crunchiness and stuffed with Carne Asada and melting cheese. Top with your favorite salsas and sour cream.

Mulita with green salsa and sour cream.

Mulitas are my new favorite food truck food. They are popular in Tijuana and Los Angeles. I would describe it as a cross between a crunchy taco and a quesadilla.

A lot of Mexican food is a combination of meat, cheese, salsa and tortillas. Think about tacos, quesadillas, chimichangas, burritos and flautas.

What makes this different? Mulitas have two tortillas that are fried on both sides for extra crunchiness. It is then created with meat and cheese like a quesadilla that has been upped a notch on the awesome scale.

Top this amazing entree with your favorite toppings such as sour cream, salsa, guac, cotija etc. Or, make your own incredible sauce by combining your favorite fresh ingredients in a blender or food processor.

How To Make Mulitas Step-By-Step

Flap meat on a cutting board.
2. Cut down the middle to separate into two different pieces. I like to use my bone knife. It’s super sharp and makes this step easy.
Flap meat on a cutting board.
1. Spread out flap steak into a flat butterfly.

Flap meat on a cutting board.
3. Slice along the grain into thin strips.

Flap meat on a cutting board.
4. Cut cross-wise to get a diced meat situation.
Quesadilla cheese, 3 corn tortillas, yellow onion and diced beef.

5. Assemble your ingredients. Spread meat and diced onion onto a baking sheet and cook under a broiler.

Carne asada with onions on a baking sheet.
Carne asada with onions on a baking sheet.
Carne asada with onions on a baking sheet.
Carne asada, cooked with onions in a bowl.

6. In a large frying pan, cast iron works great here, add oil and heat over medium heat. Place the first tortillas in the pan. I could fit four small corn tortillas at a time. Cook until golden brown on one side.

7. Flip the tortillas and add a layer of cheese and a layer of meat followed by another layer of cheese. Place a tortilla on each one. Flip and cook until the tortillas are golden brown.

A plain mulita on a plate.

8. Serve with your favorite garnishes such as sour cream.

Sour cream, queso fresco, Honduran sour cream and cilantro.

Other Mulitas Fillings

  • MEAT – shredded chicken, diced ham, chopped steak, diced shrimp, bacon pieces
  • CHEESE – fontina, cheddar, mozzarella, provolone, taleggio, raclette, quesadilla cheese, gouda, gruyere
  • OTHER – diced tomatoes, cilantro, scallions, jalapeños, nopales
A Mulita with green salsa and sour cream.

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Mulita with green salsa and sour cream.

Carne Asada Mulitas

Yield: 16
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

A crunchy taco quesadilla food truck favorite from L.A. and Tijuana. Both sides of fresh corn tortillas are pan fried for extra crunchiness and stuffed with Carne Asada and melting cheese. Top with your favorite salsas and sour cream.

Ingredients

  • 1 lb of flap steak, diced
  • 2 tsp black pepper
  • 1 tsp salt
  • 1 large onion, peeled and diced
  • Oil for frying
  • 32 small corn tortillas
  • 16 oz monterrey jack or quesadilla cheese

Optional Garnishes

  • Sour cream
  • Salsa
  • Cotija cheese
  • Cilantro 

Instructions

  1. In a medium mixing bowl, toss the diced steak and onions with salt and pepper. On a rimmed baking sheet, spread steak and onion mixture into a thin layer. Place under broiler and cook until the meat is well browned and slightly crispy.
  2. In a large skillet or griddle, place 3 Tbs cooking oil and heat over medium heat.
  3. Add 4 corn tortillas at a time if they will fit. Cook until golden brown, flip over two of the tortillas. On these two add the steak mixture, top with cheese. Then top with the two remaining tortillas, cooked side down. Continue cooking until well browned. Flip over and cook the remaining side of the mulita. You should have cooked each tortilla on both sides by now.
  4. Repeat until all is cooked. Garnish as desired.

Notes

  • For extra crunchiness, cook both sides of each tortilla.
  • You can wrap these in foil and take them to go.
  • This recipe can easily be scaled up or down.
  • If just cooking for yourself or one other person, keep the cooked meat mixture in the fridge and fry up mulitas as you want them.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 307Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 37mgSodium: 419mgCarbohydrates: 30gFiber: 4gSugar: 2gProtein: 16g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Tymonee

Thursday 6th of May 2021

This sounds delish And easy to make! I’ll be saving this recipe!

Tina

Friday 7th of May 2021

I made these recently for a group event and they were a hit! NONE left! Definitely save this recipe for later.

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