Mulitas de Asada

Carne Asada Mulitas, in a nutshell, are double-decker beef quesadillas. They are insanely good!

You’ll find them at Mexican taco stands and Southern California food trucks everywhere. 

A super tasty way to use up leftovers. 

The recipe that I’m sharing with you today is an easier version of “mulitas de carne asada.” Or try making them out of beef birria. Both are DELICIOUS!

Ingredients You’ll Need

These are all the ingredients you need. 

The best meat for carne asada: either flank or skirt steak. Here, you see chopped flank steak. 

For those of you who like it spicy, add 2 jalapenos. 

What Type of Cheese To Use:

Use a cheese that melts well. Pictured is Queso Menonita, a traditional cheese from Durango.

Or swap it out for Monterey Jack, Manchego, or Oaxaca cheese. 

What’s the difference between a quesadilla and a Mulita?

• A quesadilla is usually made of one flour tortilla or corn tortilla with cheese.
• A mulita uses two corn tortillas and has meat and cheese. 

Step-By-Step Instructions

• Season the meat with the spices. 
• Mix well. 

Easy Way:

It makes it easier if the meat is chopped BEFORE cooking. At taquerias, they will take the grilled meat, chop it up, grill the meat again to get it crispy, then assemble the mulita. 

By chopping it up before cooking, we are skipping an extra step. 

Traditional Way:

However, you can go the traditional route and grill the flank steak, chop it up, add to a hot skillet to crisp up, then assemble. 

• Cook the seasoned meat in a large skillet.
• Add the onion and jalapeno. 

The meat is ready when the liquid is absorbed and the meat is crispy. 

About 15-20 minutes. Be sure to stir occasionally. 

If you are going to cook the traditional way, here’s a good carne asada marinade. 

How to Assemble Mulitas

• Heat a well-oiled griddle and add a corn tortilla. 
• Add shredded cheese, meat, and more cheese. 
• Top with a second tortilla. 
• Cook for 2 minutes and flip. 

After you flip, open it up slightly. The cheese should be MELTING. 

Some people like to add cilantro and chopped onions to the center at this point. That’s totally up to you. 

• Press down as they cook.
• They are ready when the cheese is fully melted. 

Pro Tips:

• Oiling the griddle is optional, but the oil will help make the tortillas CRISPY. The tortillas will cook with or without the oil. As long as the cheese is melted inside, you’re good to go. 
• You can also DIP the tortillas in the fat from the pan to crisp up the tortilla.
• If any cheese oozes out, it’s ok! Kinda like Tacos Gobernador and Birria Tacos, the cheese forms a crust that’s undeniably yummy. 

What to Serve With It:

• Lime
• Roasted Tomato Salsa
• Radishes
• Chopped onions
• Chiles Toreados

You’re going to love every bite of these Mulitas de Asada. They’re loaded with flavor and yummy cheesiness that’s totally irresistible. 

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