Quick and Easy Mulitas Recipe

Mulitas make a tasty, quick “tortilla sandwich.” Heat meat and onions, spread cheese between two tortillas, and heat until crispy and golden.  

For the Steak: – 2 tablespoons olive oil divided (30mL) – ½ pound flank steak cut into 1-inch pieces (225g) – 1 lime zested and juiced, (1 teaspoon zest, 2 tablespoons juice) (30mL juice) – ½ teaspoon salt – ¼ teaspoon ground black pepper – 1 small onion peeled and thinly sliced (142g) – 3 cloves garlic minced – ½ teaspoon cumin For the Mulitas: – 4 teaspoons olive oil divided – 8 (5½-inch) corn tortilla – 1 cup shredded Monterey jack cheese divided (120g) – 1 jalapeno pepper sliced – 1 medium avocado mashed (or guacamole) – 1 roma tomato diced – 2 tablespoons chopped cilantro


For Steak: In a large skillet, heat 1 tablespoon oil on medium-high. Stir in meat, lime zest and juice, salt, and pepper.   

Step 1


Stir periodically until browned, 5 minutes. With a slotted spoon, remove the steak to a basin, saving the skillet drips.  

Step 2

Place the onion, garlic, cumin, and remaining 1 tablespoon of oil in the skillet. Cook onion for 5 minutes, turning constantly, until soft and caramelised. Add onion mixture to steak and set aside.  

Step 3

For Mulitas: Heat 1 teaspoon oil over medium in a 10-inch griddle or cast-iron skillet.   

Step 4

Sprinkle 2 tablespoons cheese on a tortilla, then top with ¼ cup of meat and onions. Sprinkle 2 tablespoons extra cheese on the meat and top with 1 tortilla.  

Step 5

Cook the tortilla for 2 minutes, pressing down with a spatula, until golden brown. Flip and heat for 2 more minutes until the cheese melts and the tortilla is golden brown.   

Step 6

Repeat with remaining oil, tortillas, cheese, steak, and onion. Serve mulitas with jalapeno, avocado, tomato, and cilantro.  

Step 7

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