Authentic Mexican Mulita Recipe

Ingredients

• 8 small corn tortillas 8 small corn tortillas
• 500g (1.1 lb) beef or pork, thinly sliced 500g (1.1 lb) beef or pork, thinly sliced
• 200g (7 oz) cheese, such as Oaxaca or Monterey Jack, shredded 200g (7 oz) cheese, such as Oaxaca or Monterey Jack, shredded
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• Salt and pepper to taste Salt and pepper to taste
• Salsa (choose from options: pico de gallo, salsa verde, or salsa roja) Salsa (choose from options: pico de gallo, salsa verde, or salsa roja)
• Optional toppings: guacamole, sour cream, chopped cilantro Optional toppings: guacamole, sour cream, chopped cilantro

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 12g)
• Carbohydrates: 30g (Sugars: 1g)
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the sliced meat, vegetable oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. Mix well to ensure the meat is evenly coated. Let it marinate for at least 30 minutes.
2. 2.
   Preheat a grill or skillet over medium-high heat.
3. 3.
   Place the marinated meat on the grill or skillet and cook for about 3-4 minutes per side, or until cooked to your desired level of doneness. Remove from heat and let it rest for a few minutes before slicing it into thin strips.
4. 4.
   Heat a separate skillet over medium heat and lightly grease it with oil.
5. 5.
   Place two tortillas in the skillet and sprinkle a generous amount of shredded cheese on one of the tortillas. Top with a few slices of the cooked meat and cover with the second tortilla.
6. 6.
   Cook the Mulita for about 2-3 minutes on each side, or until the tortillas are crispy and the cheese has melted. Repeat this process for the remaining tortillas and filling.
7. 7.
   Once cooked, remove the Mulitas from the skillet and cut them into quarters.
8. 8.
   Serve the Mulitas hot with your choice of salsa, and optional toppings such as guacamole, sour cream, and chopped cilantro.

Treat your ingredients with care...

• Beef or pork — For the best results, choose lean cuts of meat and slice them thinly against the grain to ensure tenderness.
• Cheese — Oaxaca or Monterey Jack cheese work well for their melting properties, but you can also experiment with other melting cheeses like Cheddar or Mozzarella.
• Salsa — If you prefer a milder flavor, opt for pico de gallo. Salsa verde adds a tangy and slightly spicy kick, while salsa roja brings a smoky and robust flavor.

Tips & Tricks

• To enhance the flavor of the meat, marinate it overnight in the refrigerator.
• If you prefer a vegetarian version, you can substitute the meat with grilled vegetables like bell peppers, onions, and zucchini.
• For a spicier kick, add sliced jalapeños or sprinkle some hot sauce on top before grilling the Mulitas.
• If you don't have a grill or skillet, you can also bake the Mulitas in a preheated oven at 200°C (400°F) for about 10-12 minutes, or until the cheese has melted and the tortillas are crispy.
• Experiment with different toppings and fillings to personalize your Mulitas. Try adding sliced avocado, pickled onions, or chopped tomatoes for extra flavor.

Serving advice

Serve the Mulitas as a main course, accompanied by a fresh salad or Mexican rice. They are also great as appetizers or party snacks. Arrange the Mulita quarters on a platter and garnish with chopped cilantro for an appealing presentation.

Presentation advice

To present the Mulitas beautifully, stack the quarters on a plate, slightly overlapping each other. Drizzle some salsa over the top and sprinkle with chopped cilantro for a pop of color. Serve with a side of guacamole or sour cream for dipping.