Mulitas, is Spanish for “little mules”. I am imagining they call these mulitas because they are packed on each side of the tortillas, Lol! There will never be anything as good as a real corn tortilla that they use in many of the Mexican restaurants in L.A. But, I have to say that I am very happy with the masa harina version compared to store bought tortillas in my area. I can’t even say it enough how happy I was with the results. One mulita is pretty filling! They are best served hot, off of the comal(griddle).
There was no discussion. Every trip home to L.A., my sister Cristela and I just ended up at La Taquiza near downtown. She wouldn’t even ask me, she would just drive there after our shopping trips to downtown. After all the heavy bag toting, we needed some good tacos with chips and salsa! Did I mention they have a salsa bar? I have not been home in a few years and I miss those mulitas so much I had to try and recreate them at home.
Mulitas de Carne Asada
- 2 cups hot water
- 1/2 teaspoon salt
- 1 1/2-2 tablespoons oil optional(I added grapeseed oil)
- 2 1/4 to 2 1/3 cups masa harina
- 2 avocado
- 1-2 serrano
- 1/3 cup onion finely diced
- 2 tablespoons cilantro finely chopped
- Juice of 1 lime
- Salt to taste
Pan Seared Chuck Steak. (Or search for carne asada to find some grilled options on site.)
- 1 pound chuck steak
- Kosher salt
- Your favorite steak seasoning. I prefer a coarse seasoning with plenty of Fresh cracked pepper
- 1 tablespoon unsalted butter
- In a bowl, mix the hot water, salt and the oil. Stir well, and gradually add in the masa harina until dough forms. Cover and let rest for 20 minutes.
- When ready, divide and roll 30 masa balls. I roll the masa into a log shape, then use a large knife to slice the sections. I wanted a very small tortilla, so I made 30, but you certainly could make them bigger. Place the balls onto a plate and cover with plastic wrap.
- Preheat griddle, large skillet or comal to medium heat for 5 minutes. Cut two pieces of plastic, from a plastic freezer bag, to fit and line the tortilla press.
- Gently press one ball(4 inches in diameter) at a time and cook on hot surface. Cook 8 seconds on first side. When the tortilla releases, turn it. Cook for another 30 seconds. Gently press the edges of tortilla with metal spatula. It should inflate a little, or sometimes alot. If tortillas don’t inflate, your comal may not be hot enough. Place cooked tortillas in a skillet with lid that has been lined with a clean kitchen towel. Cover with lid. Yields about 30 taqueria-style, 4 inch tortillas.
- Mash or dice the avocados. Mix in all of the remaining ingredients. Taste for salt.
- Preheat a cast iron skillet to medium heat for a few minutes. Season the steak on both sides. When the pan begins to smoke lightly, add 2-3 tablespoons of grapeseed oil. Sear the steak for 3-4 minutes per side for medium. Transfer steak to cutting board and let it rest for 5 minutes. Slice thin and against the grain.
To Assemble Mulitas
- You will need a good melting cheese, like Oaxaca, Chihuahua or Mozzarella.
- Slice or chop the cooked steak into small pieces. Pan sear the steak in a little oil at high heat. Remove from hot pan after a few minutes. Place tortillas on a preheated comal. Add some cheese, just enough to hold the tortillas together. It's not supposed to be a quesadilla. Add steak, peppers-onions, guacamole and then more cheese. Place another tortilla on top. Heat just until cheese begins to melt. Flip over and cook for another 30-45 seconds.
Once you get the hang of preparing the tortillas at home, you will never want store bought tortillas. Unless you live in an area with some good tortillerias.
I enjoy this smaller, taqueria-style corn tortilla for my tacos at home.
As you cook the tortillas, place them into a covered dish lined with a kitchen towel. The steam created will yield a soft tortilla.
If you can’t find Oaxaca cheese, Chihuahua cheese or even mozzarella works well. I sauteed onions, jalapeños and fresno peppers to add to these as well. I almost forgot.
For a super quick steak, look for milanesa steak that is sliced extra thin.