Steak Asada Mulitas
Carne asada mulitas are a fun way to serve up seasoned steak and melted cheese. These Mexican-inspired tortilla stacks are flavorful, satisfying and easy to customize.
Servings: 4
Ingredients
- 2 Pounds flank steak cut into several smaller pieces
- 2 Teaspoons ground cumin
- 1 Teaspoon smoked paprika
- 1 Teaspoon garlic powder
- salt and pepper to taste
- 2 to 3 Tablespoons avocado oil or similar cooking oil
- 16 corn tortillas white, medium
- 12 Ounces Oaxaca or mozzarella chees, eshredded
- 1 onion large, diced
- 3 jalapenos diced
Optional Toppings
- fresh cilantro
- guacamole
- salsa
- pico de gallo
- sour cream
Instructions
- Season the steaks on both sides with paprika, cumin, garlic powder, salt, and pepper.
- Heat a large skillet over a medium high heat. Add a tablespoon of oil.
- Add the steaks and sear for 5 to 7 minutes per side or until the edges are crisp and the meat has browned. Work in small batches and don’t overcrowd the pan. Add more oil between batches if needed.
- Let the seared steaks rest on a cutting board for 15 minutes, then cut into cubes or slices.
- Wipe out the skillet with paper towels.
- Heat the skillet over a medium heat and add a little oil.
- Put a tortilla in the skillet and add the cheese, steak, onions, and jalapenos, then more cheese and then a second tortilla.
- Press down with a spatula and cook for 3 or 4 minutes until the bottom tortilla is crisp and golden brown.
- Flip and cook for another 3 or 4 minutes on the other side until the cheese melts and the second tortilla is crisped to your liking.
- Transfer the mulita onto a plate and repeat until you’ve made all of them, adding more oil between batches if needed.
- Add your favorite toppings and serve immediately.
Notes
Let the steak rest: This helps keep the meat juicy and flavorful.
Use two wide spatulas to flip: Makes flipping the mulitas easier and cleaner.
Use enough oil: Add oil to the skillet every time you begin assembling a new batch. The oil helps crisp the tortillas. Also, don't turn the heat up too much. You don't want the cheese to fully melt before the tortillas have had time to get crispy.
Don't overload: Too much filling makes flipping tricky and may cause leaks.
Save time making a batch: If you're making a lot at once, assemble them and put them on a large baking tray. Warm them in the oven at 300°F to melt the cheese.
Use two wide spatulas to flip: Makes flipping the mulitas easier and cleaner.
Use enough oil: Add oil to the skillet every time you begin assembling a new batch. The oil helps crisp the tortillas. Also, don't turn the heat up too much. You don't want the cheese to fully melt before the tortillas have had time to get crispy.
Don't overload: Too much filling makes flipping tricky and may cause leaks.
Save time making a batch: If you're making a lot at once, assemble them and put them on a large baking tray. Warm them in the oven at 300°F to melt the cheese.
Nutrition
Calories: 925kcal | Carbohydrates: 54g | Protein: 74g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 167mg | Sodium: 930mg | Potassium: 1071mg | Fiber: 8g | Sugar: 3g | Vitamin A: 393IU | Vitamin C: 15mg | Calcium: 196mg | Iron: 6mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
