Mulitas de Asada
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- Medium
Fire up the Blackstone and get ready for cheesy, crispy perfection.
Ingredients
- 2–2½ lbs beef for asada
- 4 tsp seasoning (your choice)
- 2½ tsp garlic powder
- Juice of 2 blood oranges
- Juice of 2 lemons
- ¾ cup fresh cilantro, finely chopped
- 2 tbsp oil (for cooking)
- 12–16 corn tortillas
- 3 cups shredded melting cheese (Oaxaca, mozzarella, or Mexican blend)
- 1 cup white onion, finely chopped
- ½ cup fresh cilantro, chopped
- Oil (for tortillas and cheese shell)
- Sour cream, to taste
- Spicy red salsa, to taste
- ½ cup queso cotija, crumbled
Directions
- In a large bowl, combine the beef, seasoning, garlic powder, blood orange juice, lemon juice, and cilantro. Mix well and let marinate for about 10 minutes.
- Heat the griddle to medium-high and add oil. Cook the marinated beef until nicely charred on the outside and juicy inside.
- Chop the cooked meat directly on the griddle into small pieces. Add the chopped onion and more cilantro, mixing well.
- Warm the tortillas on the griddle with a little oil until soft and lightly golden.
- To make the cheese shell, drizzle a small amount of oil onto the griddle and sprinkle a generous layer of cheese directly on the surface. Let it melt and crisp around the edges.
- Place a warm tortilla on top of the melted cheese and press gently so it adheres. Cook until the cheese forms a crispy crust attached to the tortilla.
- Top the cheese-crusted tortillas with the meat mixture.
- Finish with sour cream, spicy red salsa, extra cilantro, and crumbled queso cotija.