Mulitas: A street food delight from the comfort of your own kitchen.
When it comes to Mexican street food, tacos often steal the spotlight. However, there’s another gem that’s equally deserving of attention: mulitas. Often described as a cross between a taco and a quesadilla, mulitas are a delicious, satisfying treat that can be found in taquerĂas and street vendors across Mexico and the US, especially in regions like Baja California, New Mexico, or Texas. With their layers of melted cheese, succulent meats, and crispy tortillas, mulitas are a must-try for anyone who loves bold, flavorful eats.
The beauty of a mulita lies in its simplicity and versatility. Typically, they start with two corn tortillas that are lightly crisped on a griddle. Between these tortillas, you’ll find a filling of melted cheese—often Oaxaca or Chihuahua cheese—along with your choice of seasoned meat. Carne asada (grilled beef) is a popular option, but you can also find mulitas stuffed with al pastor (marinated pork), pollo (chicken), or carnitas (braised pork). The fillings are seasoned to perfection, offering a burst of flavor in every bite.
While mulitas are a popular street food, they’re also easy to recreate at home. With a few basic ingredients—tortillas, cheese, and your choice of filling—you can whip up a batch of mulitas in no time. They’re a great option for a casual dinner or a fun party snack, and they can be customized to suit any taste. Add some sautéed vegetables for a vegetarian twist, or experiment with different types of cheese to see which you prefer.
Mulitas are beloved for their perfect balance of textures and flavors. The combination of the soft, gooey cheese with the crispy tortillas and the savory, well-seasoned meat creates a mouthwatering experience that’s hard to resist. The portability of mulitas also makes them an ideal street food—they’re easy to eat on the go, whether you’re grabbing a quick lunch or enjoying a late-night snack.
What Exactly is a Mulita?
A mulita, which translates to “little mule,” is essentially a sandwich made with two tortillas—one on the top and one on the bottom—stuffed with meat, cheese, and other fillings. Unlike tacos, which are typically served open-faced with a single tortilla, mulitas are more substantial and have a grilled, toasty exterior that adds an extra layer of texture to the dish. They’re a little heftier than a taco, making them a perfect choice for when you’re craving something heartier.
Once assembled, the mulita is cooked on the griddle until the cheese is perfectly melted and the tortillas are crispy. Some vendors add a layer of guacamole, salsa, or fresh cilantro and onions for an extra punch of flavor and freshness.
Like many traditional dishes, mulitas can vary depending on where you find them. In some regions, you might encounter mulitas made with flour tortillas instead of corn or filled with different types of meats or vegetables. Some versions are topped with a drizzle of crema or a sprinkle of cotija cheese, adding even more richness to the dish. Whether simple or loaded with toppings, each mulita brings its own unique flavor profile to the table.
Ingredients
- 1 pound flank or skirt steak, thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 medium corn tortillas
- 2 cups shredded Monterey Jack or Cheddar cheese
- 1 medium onion, thinly sliced
- 1 ripe avocado, mashed (optional for serving)
- 1 medium tomato, diced (optional for serving)
- 1/4 cup fresh cilantro, chopped (optional for serving)
- 1 fresh jalapeno, seeded and diced (optional for serving)
How to Make Mulitas
Step 1: Season the steak slices with salt and pepper.
Step 2: Heat a skillet over medium-high heat and cook the steak until browned and cooked through, about 3-4 minutes per side. Remove from skillet and set aside.
Step 3: In the same skillet, reduce heat to medium. Place a tortilla in the skillet, sprinkle a generous amount of cheese on top, then add some of the cooked steak.
Step 4: Place another tortilla on top, pressing down gently. Cook until the bottom tortilla is golden and crispy, about 2 minutes.
Step 5: Carefully flip the mulita and cook until the second tortilla is crispy and the cheese is melted, another 2 minutes.
Step 6: Repeat with remaining tortillas, cheese, and steak.
Step 7: Serve hot, optionally topped with mashed avocado, diced tomato, chopped cilantro, and diced jalapeno.
FAQs & Tips
How to Make Ahead and Store?
Mulitas can easily be made ahead of time, then cooled and stored in the fridge in airtight containers for up to 5 days. They can then be easily reheated whenever you are ready to serve them. To reheat them, I suggest using a cast iron skillet or large flat sauté pan over medium-high heat or placing them on a baking tray in an oven preheated to 350°F.
Can I use other types of cheese?
Yes, you can. You can use pretty much any cheese you like, but I will say the melty ones work the best.
Is it ok if I use a different kind of tortilla?
Absolutely, yes. Feel free to use any style or flavor of tortilla you like. I love using blue corn tortillas for dinner parties because I love the flavor and the blue color.
Serving Suggestions
Mulitas are a true testament to the magic of Mexican street food. They’re simple yet incredibly flavorful, offering a satisfying bite that’s sure to please. Whether you’re enjoying them from a street vendor or making them in your own kitchen, mulitas are a delicious way to experience the rich culinary traditions of Mexico. If you haven’t tried one yet, it’s time to discover this underrated street food delight!Â
If you are looking for other Latin-inspired recipes to add to your culinary repertoire, then I have a few must-try dishes. This Mexican Chicken Soup is a warm and cozy delight that is perfect for those cold nights, and this amazing Pork Tenderloin recipe with Mexican Quinoa is absolutely incredible. If you are like me and have a big sweet tooth, a meal is never complete without dessert. This Cortadillo (Mexican Pink Cake) is a vibrant pink color and a super moist and delicious cake, sure to satisfy the sweets lover in any family.
Until next time, Happy Cooking!
Mulitas
Ingredients Â
- 1 pound flank or skirt steak thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 medium corn tortillas
- 2 cups shredded Monterey Jack or Cheddar cheese
- 1 medium onion thinly sliced
- 1 ripe avocado mashed (optional for serving)
- 1 medium tomato diced (optional for serving)
- 1/4 cup fresh cilantro chopped (optional for serving)
- 1 fresh jalapeno seeded and diced (optional for serving)
InstructionsÂ
- Season the steak slices with salt and pepper.
- Heat a skillet over medium-high heat and cook the steak until browned and cooked through, about 3-4 minutes per side. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium. Place a tortilla in the skillet, sprinkle a generous amount of cheese on top, then add some of the cooked steak.
- Place another tortilla on top, pressing down gently. Cook until the bottom tortilla is golden and crispy, about 2 minutes.
- Carefully flip the mulita and cook until the second tortilla is crispy and the cheese is melted, another 2 minutes.
- Repeat with remaining tortillas, cheese, and steak.
- Serve hot, optionally topped with mashed avocado, diced tomato, chopped cilantro, and diced jalapeno.
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