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L.A.-Style Mulitas

One of my fondest food memories when I return home to L.A. is visiting my favorite restaurant, "La Taquiza," near Downtown. It has become a tradition for my oldest sister Cristela and me to spend the morning shopping in Downtown. But no matter how tired we are, we always look forward to lunch at "La Taquiza." Among all of their authentic Mexican foods, my favorite has always been the "Mulitas". It's two thick, homemade corn tortillas stuffed with your choice of savory fillings, fresh guacamole, and melted cheese! And if that were not enough, take a walk over to the salsa bar and choose from a dozen or more tasty salsas and garnishes. My favorite is the carne asada mulita served with rice and beans. This was my attempt to recreate those special times I spent with my sister Cristela and the "mulita" that I love so much. Mulita in English means "little donkey" and the only reason I could imagine they named it that, is because it is stuffed, like a donkey's saddle bags. Worth a trip for sure!

Yields 4 mulitas

Ingredients:

8 homemade corn tortillas
1 cup mozzarella cheese, shredded
1 cup queso fresco cheese, crumbled
1 cup fresh guacamole
1 pound of your favorite steak, cooked and sliced thin

For Tortillas:

1½ cups masa harina (Maseca, for example)
½ teaspoon garlic powder
½ teaspoon cumin
Pinch of salt
½ teaspoon crushed jalapeno flakes, optional
4 tablespoons olive oil or canola oil
1 cup warm water

Directions:

1. In a medium bowl, add the masa harina, salt, cumin, garlic powder, and jalapeno flakes, if using. Gradually add in the warm water, use your hands to form the dough. Drizzle in the oil and work it into the masa. If masa is crumbly, add a little more water. Divide masa into 8 equal dough balls. Cover with plastic wrap and let rest for 30 minutes. In a small bowl, combine the two cheeses, and set aside.

2. When ready, preheat a comal or heavy griddle pan to medium heat for about 5 to 7 minutes. Using a tortilla press lined with a plastic storage bag to fit, press each masa ball and transfer to hot griddle. Cook for a minute, or until tortilla releases and is easy to turn.

3. After you have turned the tortillas, fill 4 tortillas with about 1/4 cup of cheese mixture, 4 or 5 slices of steak, then top with 1/4 cup guacamole. Top with another tortilla and cook just until the cheese is nice and melted. Serve right away. Yields 4 mulitas.

Garnish with your favorite salsas and any extra cheese. In the photo below, I added the spicy mango salsa (http://www.hispanickitchen.com/profiles/blogs/spicy-mango-salsa).

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Chile Relleno with Serrano Shrimp
Tacos al Pastor
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas

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Tags: Beef, Tortillas, mulitas

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Comment by Sonia Mendez Garcia on October 30, 2012 at 3:09pm: Well, you will not be disappointed if you go...make sure you get carne asada!!! And they have a chile relleno burrito too, lol...sooo good!

Comment by Donna on October 30, 2012 at 2:55pm: I'm hoping to go to LA in the next couple of weeks. If they are as good as this looks I will be in heaven!

Comment by Sonia Mendez Garcia on October 29, 2012 at 6:53pm: Donna, if you ever get a chance to go out to near Downtown L.A., you will have to stop at La Taquiza for some mulitas!

Comment by Donna on October 29, 2012 at 1:29pm: Heck yes!!!

Comment by Sandra Matos on August 23, 2012 at 4:49pm: Thanks for the tip!

Comment by Sonia Mendez Garcia on August 23, 2012 at 4:11pm: Sandra, do you have a tortilla press??? If not just take the masa ball and sandwich it in between some wax paper and on a flat surface, press it lightly with a flat bottomed plate...you will love them!

Comment by Sandra Matos on August 23, 2012 at 3:46pm: Yummy! I can't wait to try! I feel a little nervous about making the homemade tortillas but, it's a challenge I want to take. :))