Mulitas de Asada

Ingredients

• 500 g Beef steak (finely chopped for asada)
• Salt (to taste for seasoning the meat)
• Black pepper (to taste)
• Garlic powder (to taste)
• 1 tbsp Vegetable oil (for cooking the meat)
• 8 Corn tortillas (two per mulita)
• 200 g Oaxaca or Monterrey Jack cheese (shredded or pulled for melting)
• 1 Avocado (mashed or sliced for the guacamole)
• 0.25 cup White onion (finely chopped)
• 2 tbsp Fresh cilantro (chopped)
• Red or green salsa (for serving)

Steps

1. 1

   Season the chopped meat with salt, pepper, and garlic powder to taste.

2. 2

   Heat the oil in a large skillet over medium-high heat and cook the meat until well-browned and cooked to your preference.

3. 3

   Place the corn tortillas on a griddle (comal) or clean skillet to warm up.

4. 4

   Add a generous layer of cheese over each tortilla and wait for it to begin melting.

5. 5

   Place a portion of the cooked carne asada over half of the tortillas that have cheese.

6. 6

   Add guacamole (mashed avocado), chopped onion, and cilantro over the meat.

7. 7

   Cover with the other tortillas (those with only melted cheese), cheese-side down, forming a sandwich.

8. 8

   Press down lightly and allow the tortillas to brown slightly on both sides until the cheese is completely melted and acts as a binder.

9. 9

   Serve hot accompanied by your favorite salsa.

Notes

You can use any tender cut of beef such as chuck roll (diezmillo) or flank steak. Ensure the griddle is very hot so the tortilla becomes slightly crispy.

Nutrition per serving

• Street Food
• Dinner
• Carne Asada
• Mexican Food
• Easy
• Mulitas