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Per serving
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- 1
Sear the steak
Cut the flank steak into 1-inch pieces. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the steak along with the zest and juice of the lime, plus a good pinch of salt and pepper. Cook, stirring now and then, until browned, about 5 minutes. Scoop the steak out with a slotted spoon and set it in a bowl, leaving the drippings behind.
- 2
Cook the onion and garlic
Thinly slice the onion and mince the garlic. Add them to the same skillet with the cumin and another tablespoon of olive oil. Cook, stirring often, until the onion is soft and browned, about 5 minutes. Stir the onion mix into the steak so every bite is loaded.
- 3
Build the mulita
Heat a teaspoon of oil on a griddle or cast-iron skillet over medium. Lay down one tortilla and scatter about 2 tablespoons of shredded Monterey Jack over it. Pile on roughly 1/4 cup of the steak and onions, hit it with another 2 tablespoons of cheese, then cap it with a second tortilla.
- 4
Griddle until golden
Press down gently with a spatula and cook until the bottom tortilla is golden, about 2 minutes. Flip and cook until the cheese is fully melted and the second side is golden, about 2 more minutes.
- 5
Top and devour
Repeat with the rest of the tortillas, cheese, and filling. Finish each mulita with sliced jalapeno, a smear of mashed avocado, diced Roma tomato, and chopped cilantro. Eat them hot, right off the griddle.
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Carne Asada Mulitas
Created by: TacoEveryDay
Ingredients
- 3 tbsp olive oil
- 1/2 lb flank steak
- 1 lime
- salt
- black pepper
- 1 onion
- 3 garlic
- 1/2 tsp ground cumin
- 8 corn tortillas
- 1 cup Monterey Jack cheese
- 1 jalapeno
- 1 avocado
- 1 Roma tomato
- 2 tbsp cilantro
Instructions
- Sear the steakCut the flank steak into 1-inch pieces. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the steak along with the zest and juice of the lime, plus a good pinch of salt and pepper. Cook, stirring now and then, until browned, about 5 minutes. Scoop the steak out with a slotted spoon and set it in a bowl, leaving the drippings behind.
- Cook the onion and garlicThinly slice the onion and mince the garlic. Add them to the same skillet with the cumin and another tablespoon of olive oil. Cook, stirring often, until the onion is soft and browned, about 5 minutes. Stir the onion mix into the steak so every bite is loaded.
- Build the mulitaHeat a teaspoon of oil on a griddle or cast-iron skillet over medium. Lay down one tortilla and scatter about 2 tablespoons of shredded Monterey Jack over it. Pile on roughly 1/4 cup of the steak and onions, hit it with another 2 tablespoons of cheese, then cap it with a second tortilla.
- Griddle until goldenPress down gently with a spatula and cook until the bottom tortilla is golden, about 2 minutes. Flip and cook until the cheese is fully melted and the second side is golden, about 2 more minutes.
- Top and devourRepeat with the rest of the tortillas, cheese, and filling. Finish each mulita with sliced jalapeno, a smear of mashed avocado, diced Roma tomato, and chopped cilantro. Eat them hot, right off the griddle.