This easy mulitas recipe is a great way to use up extra meat and also treat yourself to a super satisfying Mexican dinner!
Line a large plate with paper towels. Set aside.
Warm the oil. Heat about 1 tablespoon of olive oil in a medium skillet over medium heat. You will need to do this for each mulita.
Assemble the mulitas. For each mulita, spread 1/8 cup of refried peans on one tortilla. Top with about 1/3 cup of meat. Spread the meat out a bit so that it covers the entire tortilla. Add about 1/4 cup of the oaxaca cheese, 1/8 cup of the cheddar cheese. Top with another tortilla. Brush the top of this tortilla with a bit of olive oil.
Fry the mulitas. Place the mulita in the heated oil with the tortilla that has the beans on it on the bottom. Cook over medium heat until the cheese starts to melt, then carefully flip the stuffed tortillas over with a spatula. Gently press the tortillas down with the back end of the spatula. Keep flipping the stuffed tortillas until the cheese is melted and the edges of the tortillas are golden and crispy.
Drain. Transfer finished mulita to the lined plate to drain while you finish the remaining mulitas. Depending on how large your skillet is, you may be able to do two mulitas at a time.
Serve! Place each mulita on a plate and gently lift the top tortilla. Add guacamole and pico de gallo to the inside to taste. Close and top with a sprinkle of the remaining oaxaca cheese, additional guacamole, pico and sour cream to taste. Serve immediately with lime wedges on the side.
*You can also use pork carnitas or carne asada steak!
**You can also use taco sized flour tortillas. Taco sized tortillas are about 4-5 inches in diameter.
Keywords: mulitas, mulitas de birria, carnitas mulitas, carne asada mulitas