5 Best Mulitas Recipe (Mexican, Birria, Taco, Barbacoa, And Carne Asada )

This popular Mulitas Recipe is often served at parties. Learn how to make it. Mulitas can be described as “quesadillas with steroids”. A crisp tortilla is generally filled with grilled meat chunks, cheese, salsa, or guacamole toppings in this Mexican cuisine. However, the fillings can vary from one food stand.

Mulitas originated in Mexico. They are similar to quesadillas except they have two layers. It’s a Mexican version of grilled cheese with meat at the center. They are available at many Los Angeles Mexican restaurants and taco stands.

Mulitas De Birria Recipe

Braised meat is wrapped in a corn tortilla in Birria Tacos (Tacos De Birria). The tortilla has been pan-fried with the fat from the Birria. Quesillo, cilantro, lime, white onion, and melty Oaxacan Cheese are all used in Birria Tacos (Quesillo). On the side, a tiny bowl of consome is supplied.

Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 Minutes

Type: Main Dish Cuisine: Mexican Yield: 20 Serving

Keyword: Mulitas De Birria Recipe 

Ingredients

For  Meat

• 2 Lb Beef loin
• 2 Tbsp pepper
• 2 Lb Beef shank
• 2 Lb Bone-In Lamb Ribs
• 2 1/2 Tbsp salt
• 2 Tsp Ground Cumin

For Sauce/Broth

• 4 cups water
• 16 Peppercorns
• 8 Dried Ancho Chiles
• 2 Tbsp dried thyme
• 8 Melissa’s Dried Guajillo Chiles
• 2 Chipotle Pepper
• 4 Bay Leaves
• 4 cloves
• 2 Tsp Dried Oregano
• 2 Tsp Marjoram
• 16 Cloves Garlic
• 1 Tsp Ground Ginger
• 1 Tsp Ground Cumin
• 8 Red Tomatoes
• 1 Cinnamon Stick
• 1 Large Onion
• 2 1/2 Tbsp salt
• 1/2 cup Wedderspoon Apple Cider Vinegar Recommended

Directions

All methods of preparation

Season the meat with salt and pepper.

Use scissors to cut open dried chiles and remove seeds

In a frying pan, heat a little oil and fry the dried chilies for 2 to 3 minutes. Keep moving around so that they don’t get burned. Set aside

Bring the water to a boil in a small saucepan. Stir until the chiles are softened. In the same pan that you cooked the chilies, add 2 tablespoons of oil.

Once the chiles are fried, heat the oil. Cook the tomatoes and onions until they become brown. Toss the garlic, peppercorns, bay leaves, cinnamon stick, and all the other spices into the frying pan, except the ground cumin and ginger. Cook for another 5 minutes, stirring it again and again.

Blend the chiles, ginger, cumin, and apple cider vinegar in a blender until smooth. The sauce will be thick but it is still fine. Strain the sauce and reserve it for the next step.

Cover the meat with the sauce in a large bowl. If using an oven or stovetop, marinate the meat for at least two hours or overnight. You can marinate the item if you use an electric pressure cooker, but this is not necessary.

Follow these instructions to cook according to your preferred method.

Stovetop Method

Place the meat and marinade in a large stockpot. Cook, covered, for three hours, or until the meat is soft and shreds easily.

Oven Method

Place the marinated meat in a large oven-safe container. Cover it with aluminum foil. Cook for two hours at 350°F or until the meat is readily shredded.

Electric Pressure Cooker Method

The marinade can be added to the meat or the meat may be added to the pot.

Follow the instructions on your electric pressure cooker to bring it up to high pressure. Cook for 45 minutes. After 5 minutes of natural pressure release, use the quick pressure release option for the reminder to let go. The meat will be ready to shave when it is removed from the lid as per the instructions.

How to Serve

Take out the meat and shred it. The meat can be served over the soup or with tortilla salsa, cilantro, lime, onions, and salsa.

You can check my 4 Best Cielito Lindo Recipe if you are interested.

Nutrition Facts

Amount per serving And % Daily Values

Serving: 20 | Calories: 630kcal | Carbohydrates: 42g | Protein: 48g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 122mg | Sodium: 4360mg | Potassium: 1920mg | Fiber: 16g | Sugar: 24g | Vitamin A: 14940IU | Vitamin C: 268g | Calcium: 112mg | Iron: 8mg

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Mexican Mulitas Recipe

Mulitas is a Mexican traditional sandwich made of two thick tortillas stuffed with savory fillings. It is a well-known dish in Mexico as well as the rest of the world.

Mulitas, which are similar to quesadillas, use two tortillas and fill the middle with the filling. A quesadilla has a folded top.

Prep Time: 50 minutes Cook Time: 2 Hours 30 Minutes Total Time: 3 hours 20 Minutes

Type: Main Dish Cuisine: Mexican Yield: 12 Serving

Keyword: Mexican Mulitas Recipe

Ingredients

• 2 cups queso fresco cheese (crumbled)
• 2 pounds of Beefsteak (cooked in thin slices and cut into small pieces)
• 2 cups Your Heart Mozzarella Cheese (shredded)
• 16 Homemade corn tortillas
• 2 cups Guacamole
• 3 TSP Ground cumin
• 4 tsp Red chili flakes
• 2 Onion (peeled, sliced)
• 4 Garlic cloves (peeled, sliced)
• 2 Whole lime
• 3 TSP Ground cumin
• 2 Whole orange
• 5 Sour cream

To make tortillas:

• 8 tbsp olive oil
• 2 cups warm water
• 3 cups King Arthur Masa Harina, Recommended
• 4 tsp Black pepper
• 1 teaspoonGarlic powder
• 1 tsp crushed jalapeno flakes
• Salt – To taste

Guacamole recipe

• 4 tbsp Lime juice
• 4 Avocado
• 2 Finely sliced onion
• Cilantro (finely chopped),
• Salt – To taste

Directions

For the tortillas

Combine Masa Harina (salt, cumin), jalapeño flakes, and garlic powder in a medium mixing bowl. Add warm water gradually to the dough and use your hands to form it. Add oil or more water to make the dough crumbly.

Divide the dough into 16 equal pieces once it is softened. Let the balls rest on a sheet of plastic for 30 minutes.

Once the balls are done, heat a heavy griddle pan on medium heat for about 5-7 minutes.

Each masa ball should be pressed with a tortilla press before being transferred to the hot griddle.

Once the tortilla is cooked, you can easily turn it. It may take up to two minutes to complete this task. Your tasty handmade tortillas are ready to eat.

For the Steak

Place thin slices of beef steaks onto a platter. Salt both sides of the steak.

Take a medium-sized skillet or pot and add 4 tbsp oil. Heat the oil until it begins to simmer over medium-high heat. Slowly add the thin slices of steak to the oil and let them sear on both sides until crispy golden brown. This process may take about a minute. Set aside the steaks.

Half of the onion should be added to the same pot. Cook until translucent, about 3-5 minutes. Mix in the chili powder, ground cumin, and black pepper. Allow it to cook for an additional minute.

Return the steaks to the pot. Allow it to cook for about 2 hours, covered. Turn the heat up to medium-high and bring it to a simmer. Once the meat is simmering, reduce heat to medium-low.

Cover it and let it cook for approximately 2 hours.

Once your steaks can be easily shredded, they will be ready.

Guacamole

Place the avocados in a bowl. Mash them until they are finely chopped. Salt, lime juice, onion, cilantro, and salt. Mix all ingredients until guacamole comes together.

Assembling

Add 2 tablespoons of olive oil to a medium-sized skillet. Heat it on medium heat.

Place 2 tortillas on top of the cheese and sprinkle a few shredded cheeses over it. Let it cook until the cheese is melted. This can take up to a minute.

Place a few spoonfuls of shredded steaks over the cheesy tortilla. Add some guacamole and cover the sandwich with another tortilla. Let the cheesy sandwich cook for about a minute, until the tortilla is slightly browned.

Place it in a skillet.

Have a peek at my 5 Best Lupe Tortilla Fajita Recipe if you are interested.

Nutrition Facts

Amount per serving And % Daily Values
Serving: 12 Calories: 722 | Total Fat 49.1g – 63% | Saturated Fat 18.2g – 91% | Cholesterol 59mg – 20% | Sodium 607mg – 26% | Total Carbohydrate 58.2g – 21% | Dietary Fiber 10.9g – 39% | Total Sugars 7.8g | Protein 17.6g | Vitamin D 0mcg – 0% | Calcium 225mg – 17% | Iron 4mg – 25% | Potassium 657mg – 14%

The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Mexican Mulitas Taco Recipe

Mulitas is Mexican street food that is very popular in Los Angeles. This delicious combination of a taco, quesadilla, and a taco is the perfect food!

These are simple to create at home. You can also make it your own by using items you already have on hand.

Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 Hour 30 Minutes

Type: Main Dish Cuisine: Mexican Yield: 20 Serving

Keyword: Mexican Mulitas Taco Recipe

Ingredients

Cups (US), Metric

For carne asada:

• 2 Tbsp Canola Oil
• 2.2 lb flank steak or skirt steak, cut into thin slices
• 1 teaspoon ground cumin
• Salt and pepper

For Mulitas:

• 3 cups Oaxaca, Asadero, mozzarella, Monterey jack, etc. (shredded)
• 24 medium-sized corn tortillas
• Canola oil (as required)
• Goya Pico De Gallo Salsa, Recommended

For quick guacamole:

• 2 limes
• 2 ripe avocado
• 2 serrano chilis (or any other green chili)
• 2 small onions
• Salt (to taste).

Directions

Quick guacamole

In a bowl, combine chopped onions, chilies, and chopped cilantro. Slice avocados in half, and then discard the pit.

Add the pulp to the bowl. Mix everything with a fork.

Season the chicken with salt and lime juice according to your taste and then set it aside.

Carne asada

Season the beef with salt, pepper, cumin, and a pinch of cinnamon. Heat a skillet or stove grill pan over medium-high heat to smoke the beef. Cook until the meat is no longer pink. To lightly coat the pan, drizzle olive oil.

Sauté the meat until it is no longer pink.

To prevent the meat from drying out, place it in a container.

Mulitas

Preheat a skillet over medium-high heat. Drizzle some oil into the pan. Add some cheese to a tortilla and then add the meat.

Sprinkle more cheese over the top, and then close with another tortilla. Oil can be used to oil the tortilla.

Let the cheese melt, then flip the tortilla over with a spatula to cook the opposite side. To stick cheese or meat to the tortilla, press gently.

Continue flipping the stuffed tortillas till cheese is melted, bubbling, and tortillas’ edges start to become crispy.

Place mulitas on plates, then gently peel the top tortilla. Add guacamole or pico de gallo. Serve immediately after closing the package.

You can look at my 6 Best Frijoles Negro Recipe If you’re interested.

Nutrition Facts

Amount per serving And % Daily Values
Serving: 20 Calories: 193 | Total Fat 5.5g – 7% | Saturated Fat 1.5g – 8% | Cholesterol 47mg – 16% | Sodium 112mg – 5% | Total Carbohydrate 14.5g – 5% | Dietary Fiber 2.2g – 8% | Total Sugars 0.8g | Protein 21.1g | Vitamin D 0mcg – 0% | Calcium 34mg – 3% | Iron 4mg – 12% | Potassium 257mg – 5%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Mulitas De Barbacoa Recipe

Prep Time: 20 minutes Cook Time: 15 Minutes Total Time: 35 Minutes

Type: Main Dish Cuisine: Mexican Yield: 20 Serving

Keyword: Mexican Mulitas De Barbacoa Recipe

Ingredients For 16 Mulitas

Mulitas:

• 16 oz. Shredded Quesadilla Cheese
• 2 lb. Barbacoa
• 4 Avocados
• 32 Corn Small Tortillas
• 1 cup Queso Fresco
• Cilantro
• Vegetable Oil

Molcajete Salsa Verde:

• 4 cloves of unpeeled garlic
• 2-pound tomatillos, husks are taken out and rinsed
• 1/2 cup chopped white onion
• 2 serrano pepper (or 2 jalapeno peppers)
• 1 cup fresh cilantro
• 4 tsp. Lime juice (optional).
• Salt added to a large portion (to taste).

Mulitas Directions

To fry the tortillas, heat vegetable oil in a saucepan. Once it is melted, place them on a towel to absorb oil. Layer quesadilla cheese and barbacoa on a fried tortilla. Top with one spoonful of barbacoa and 6 avocado slices. Add a pinch of cilantro.

Finally, top the dish with some quesadilla cheddar cheese. Flip the mulita over and heat for another 30 seconds, or until the cheese has melted. To finish, add queso fresco and cilantro to the mulita. Pan-fry the whole mulita with the ingredients inside to make it less crispy.

Salsa Directions

The tomatillos and onion, as well as garlic, can be dried and roasted (with the skin on). The serrano chile, onion, and tomatillos can be dried roasted on a griddle or cast iron over medium heat.

When the garlic skins start to brown, take them off the heat and peel the skins. Continue to fry the vegetables until they are mostly black. Remove from the heat and set aside to cool. 1 teaspoon salt in the molcajete (mortar) with the dry-roasted garlic. Mash the paste with the Tecolote.

Cut off the stem and skin of the dry roasted serrano. Mix the serrano with the molcajete to make a smooth paste. Mix in the onions and tomatillos, one at a. Stirring and grinding until all tomatillos have been incorporated into salsa.

Season with salt to taste. Serve after thoroughly mixing. This can be stored in the refrigerator for up to four days.

Take a peek at my 2 Best Mexican White Trash Recipe if you’re interested.

Nutrition Facts

Amount per serving And % Daily Values
Serving: 20 Calories: 1060 | Total Fat 58.2g – 75% | Saturated Fat 9.6g – 48% | Cholesterol 104mg – 35% | Sodium 983mg – 43% | Total Carbohydrate 68.1g – 25% | Dietary Fiber 8.7g – 31% | Total Sugars 2.7g | Protein 68g | Vitamin D 0mcg – 0% | Calcium 244mg – 19% | Iron 4mg – 23% | Potassium 370mg – 8%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Carne Asada Mulitas Recipe

Mulitas is a double-deck quesadilla that has two tortillas on the outside and meat inside. These are loaded with melted cheese, a delicious carne asada, and crispy tacos on both ends. This is Mexican comfort food that everyone loves.

Serve with salsa, pico de gallo, or guacamole to make them extra wonderful.

Prep Time: 60 minutes Cook Time: 20 Hour Total Time: 1 Hour 20 Minutes

Type: Main Dish Cuisine: Mexican Yield: 8 Serving

Keyword: Carne Asada Mulitas Recipe

Ingredients

You can find Mulitas ingredients at the counter.

2 lb skirt steak: These are best for stir-frying. This recipe used flank steak.

1/2 cup Olive oil: This oil is needed for marinade, stir-frying, and brushing the tortillas.

Salt and pepper: To season the steak.

Soy Sauce: This sauce tenderizes the meat and adds more flavor.

Cider Vinegar: Grill the steak. Sub-white vinegar and lime juice can be used.

Sugar: This adds flavor to the marinate.

Ground Cumin: This Mexican spice adds many flavors to dishes.

Garlic: Fresh garlic is best for the best flavor.

The best tortilla size is 6 inches. This recipe can be used with both corn and flour tortillas. Either buy ready-made tortillas or make your own.

Monterey Jack Cheese: Shred it. You can also use Mexican or Cheddar cheese.

Avocado, Cilantro, and Onion lend texture and freshness to the dish. Mulitas can be topped with diced tomatoes, guacamole, or bell pepper.

Directions

Cut the beef into thin pieces before marinating.

In a large mixing bowl, combine 1/3 cup olive oil, vinegar, sugar, and cumin.

Prepare the steak by marinating it. Place the steak in the marinade and let it sit for a few minutes. Allow the steak to rest for 30 minutes to an hour after wrapping it in plastic wrap. Wrap the steak in plastic wrap and set it aside. Marinate for 30 to 60 minutes.

Cook the carne asada in a large skillet on medium heat. Remove the steak from the marinade and discard the liquid once the oil is heated. Stir fry for 5 minutes or until the steak is cooked through.

Brush the tortillas with oil before assembling the mulitas. Spread one tortilla on the skillet. Sprinkle cheese over the top. After that, add the carne asada and onion slices. On top of the cheese, place a tortilla. Cook for another 1-2 minutes on the bottom of the skillet. Continue to fry until golden brown on the other side. Remove the skillet from the heat.

Toss in toppings: Peel the top tortilla gently and add diced tomatoes, mashed avocado, and cilantro. Continue with the remaining tortillas, cheese, filling, and other ingredients. Serve with your preferred toppings while still warm.

Tips

This recipe is best if you use skirt steak or flank steak. You can skip the marinade if you use central cuts like sirloin or rib-eye steak.

Slice the uncooked steak horizontally.

Marinating steaks before you cook them will give them a tender and more flavorful texture.

Where To Find The Best Mulitas

La Taquiza Mexican Grill

Los Angeles, United States Of America

3009 S FIGUEROA ST

Recommendation by

Los Angeles Magazine and 4 additional food critics

The line of customers is almost totemic when they see a spit of marinated, sputtering Carne Al Pastor. The meat is cut to order and then sliced into chunks for the counterman’s grill. He then chugs them into mulitas (a supercharged quesadilla) and folds them into burritos. Then he layers them on crisp nachos.

El Flamin Taco

Los Angeles, United States Of America

505 Vermont Ave

Recommendation by

Bill Esparza, 1 other food critic

It’s not easy to catalog a whole city’s worth of tacos, especially in Los Angeles with so many tacos to choose from. We did it anyway, dear friends. Mulitas consist of grilled or roasted meats, melted cheddar, pico de gallo, or other condiments, sandwiched between two corn tortillas. You can find them at any of the El Flamin’ Taco trucks

Taqueria Las Mulas

El Cajon, United States Of America

1024 BROADWAY

Recommendation by

Jay Keyes, and 1 other food critic.

Mulita Al Pastor is the best item here. It’s a cross between a stack of corn quesadillas and two tacos. This is sweet and spicy pork, shaved from a Trompo in a kitchen with melted cheese and onions. It’s served between two corn tortillas, pressed and cooked in-house. All that typing has made me hungry.

Tio Flaco’s Tacos

Fountain Valley, United States Of America

18959 MAGNOLIA ST

Recommendation by

Michelle Huntington, 1 other food critic

“This night, we ordered the Mulita, which is a taco sandwich. The meat is then topped with salsa, onions, and cilantro. Finally, the cheese is pressed between two of the best handmade tortillas. It’s so good!

Tacos El Paisa

Denver, United States Of America

1920 Federal Blvd

Recommendation by

Titus Ruscitti

“We each had a few Mulitas to share. You might be wondering what that means. Open-face flour tortilla stuffed with toppings and meat. The tortilla is then topped with another tortilla, which is then cut in half. A taco sandwich. Or, what Americans call a quesadilla. This was the ideal post-booze food.

Birrieria Apatzingan

Pacoima, United States Of America

10040 LAUREL CNYON BLVD

Recommendation by

Bill Esparza

“Comprised grilled or roasted meats, melted cheddar cheese, pico de gallo, or other condiments sandwiched between two corn tortillas. Birrieria Apatzingan offers a Michoacan version called Chavindecas. This might be called a Mexican pizza by New Yorkers.

Conclusion On Mulitas Recipe

Delicious Mulitas Recipes are the best – they’re a combination of a quesadilla, taco, and sandwich. They are very popular in Los Angeles and can be found in many taco trucks and Mexican restaurants.

You can make mulitas faster and more flavorful by cutting the steak prior to marinating. You can create the greatest mulitas at home with these simple recipes. Delicious carne asada cheese and two crispy golden brown tortillas are served with these delicious mulitas. The best mulitas are filled with delicious flavor and melted cheesy bliss.

Frequently Asked Questions On Mulitas Recipe