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Mulitas de Carne Asada

Is it a stacked corn tortilla quesadilla or are they two tacos? They are delicious!!
Course Tacos
Cuisine Mexican

Ingredients

For Tortillas

  • 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

For Guacamole

  • 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
  • Oil
  • 1 tablespoon unsalted butter

Instructions

For Tortillas

  • 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.

For Guacamole

  • Mash or dice the avocados. Mix in all of the remaining ingredients. Taste for salt.

For Steak

  • 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.

Notes

Tips! Cover the mulitas with a lid while it cooks. This will help the cheese melt faster.