Crispy Beef Mulitas
Thin-pounded beef steaks sandwiched between crispy corn tortillas, pan-fried until golden. Serve with pickled onions, crema, and fresh cilantro for an authentic Mexican street-food favorite.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- ½ lb beef cutlets or thin steaks (sirloin or flank)
- 4 count corn tortillas
- 4 oz oaxaca or mozzarella cheese, sliced
- ½ medium red onion, thinly sliced
- 2 tbsp lime juice
- ¼ cup crema or sour thinned with water
- ¼ cup fresh cilantro, roughly chopped
- 1 pinch salt and pepper to taste
Instructions
- 1
Pound beef cutlets to 1/4-inch thickness between plastic wrap using a meat mallet.
- 2
Toss red onion with lime juice and a pinch of salt. Let sit while you cook.
- 3
Season beef generously on both sides with salt and black pepper.
- 4
Heat 1 tbsp oil in a 12-inch skillet over medium-high until it shimmers.
- 5
Lay one tortilla in the skillet. Top with one beef piece and a slice of cheese.
- 6
Top with another tortilla, pressing gently. Cook until bottom is golden, ~90 seconds.
- 7
Flip carefully and cook the other side until tortilla is golden and cheese melts.
- 8
Transfer to a plate. Repeat with remaining ingredients to make second mulita.
- 9
Drizzle crema over each mulita. Top with pickled onions and cilantro. Serve hot.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- meat mallet
- plastic wrap
- cutting board
- spatula
- small bowl
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