Cheesy Steak Mulitas with Grilled Onions
Thin steak and melted cheese pressed between two grilled flour tortillas, served with charred green onions and chorizo. A handheld Mexican street-food favorite that comes together in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- ½ lb skirt or flank steak, thinly sliced
- ¼ lb chorizo, sliced into rounds
- 4 count flour tortillas (8-inch)
- 1 cup shredded Oaxaca or mozzarella cheese
- 4 count green onions (scallions), halved lengthwise
- 1 count lime
Instructions
- 1
Heat a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 2
Sear steak slices 30 seconds per side without moving until edges brown, then push to the side.
- 3
Add chorizo to the empty space and cook, stirring, for 2 minutes until fat renders and edges crisp.
- 4
Lay a tortilla flat, scatter half the cheese on one side, add a handful of steak and chorizo, then top with more cheese and a second tortilla.
- 5
Slide the mulita into the skillet and press gently with a spatula, cooking 2 minutes until golden and cheese melts.
- 6
Flip carefully and cook the second side 90 seconds until crispy, then transfer to a plate and repeat with the remaining tortillas and filling.
- 7
In the same skillet, char the green onion halves over high heat for 1 minute per side until blackened at edges.
- 8
Serve mulitas hot with charred onions on the side and lime wedges for squeezing.
Tools you’ll need
- 12-inch cast iron or nonstick skillet
- spatula
- cutting board
- sharp knife
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