If you are a Mexican food enthusiast and kind of obsessed with both tacos and quesadillas like me, then this is the perfect recipe for you!
Mulitas is basically the combination of both tacos and quesadilla. Made of two crispy tortilla chips sandwiching the heavenly carne asada with melted cheese, resulting in a mouth-watering bless of flavors. It’s best served with guacamole, salsa, or pico de gallo.
Some tips to consider when making this recipe
- It’s easier to cut the steak before cooking it.
- Marinating the steak tenderizes the meat and enhances its flavors.
- You can substitute the Monterey cheese with Cheddar, Mozzarella, Colby Jack, or Asadero.
- It’s recommended to use flank or skirt steak for this recipe. However, using rib-eye or sirloin steak can work too, but no need to marinate them.
- You can use lime juice or white vinegar instead of cider vinegar. Both of which will tenderize the meat enough.
How to Make Carne Asada Mulitas Recipe
For the steak
- 1 ½ pound of flank or skirt steak
- 1 tablespoon of olive oil
- Salt and ground pepper to taste
For the Marinade
- 1/3 cup of olive oil
- ¼ cup of soy sauce
- 2 tablespoons of cider vinegar
- 2 tablespoons of sugar
- 1 teaspoon of ground cumin
- 3 finely chopped cloves of garlic
For the Mulitas
- 10 to tortillas (corn or flour, 6-inch)
- 1 tablespoon of olive oil
- ½ cup of sliced onions
- 1-2 mashed avocados
- ½ cup of diced tomatoes
- 2 cups of shredded Monterey cheese
- Start by slicing the raw meat perpendicularly into thin slices against a grain.
- Prepare your marinade by mixing 1/3 cup olive oil, soy sauce, vinegar, sugar, cumin, and minced garlic together in a bowl.
- Transfer your meat slices into the bowl. Cover the bowl with plastic wrap and let it marinate for 30 minutes- 1 hour. You can let it marinate overnight in the fridge.
- In a large pan on medium-high heat, add 1 tablespoon oil and then stir fry the meat slices without the extra marinade, for 5 minutes. Remove any moisture formed during the cooking.
- In a separate skillet, put one tortilla brushed with oil from both sides. On top of the tortilla, spread shreds of cheese generously and add the carne asada, sliced onions, and some more cheese on top. Cover with another tortilla covered with oil. Let it cook for 1-2 minutes until the bottom is golden brown. Flip the whole Mulitas so that the other tortilla obtain the same color and crust.
- To put more toppings, remove with caution the top tortilla and stuff it with mashed avocado, diced tomatoes, and cilantro.
- Repeat with the rest of the tortillas. Serve warm and enjoy!
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