L.A.- Style Mulitas
- 8 homemade corn tortillas
- 1 cup mozzarella cheese shredded
- 1 cup queso fresco cheese crumbled
- 1 cup Guacamole
- 1 pound steak cooked and sliced thin
- For the Tortillas
- 1½ cups masa harina (Maseca, for example)
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Pinch of salt
- ½ teaspoon crushed jalapeño flakes optional
- 4 tablespoons olive oil or canola oil
- 1 cup warm water
One of my fondest food memories when I return home to L.A. is visiting my favorite restaurant, La Taquiza, near Downtown. Among all their authentic Mexican foods, my favorite has always been mulitas. This dish is made up of two thick, homemade corn tortillas stuffed with your choice of savory fillings, fresh guacamole and melted cheese! Mulita in English means “little donkey,” and the only reason I could imagine for that name is because they are stuffed, like a donkey’s saddle bags. I'm sure burritos, or "little donkeys" have a similar origin!
It's become a tradition for my oldest sister Cristela and I to spend the morning shopping in Downtown. No matter how tired we are, we always look forward to lunch at La Taquiza and the carne asada mulita with rice and beans.
This recipe was my attempt to recreate those special times with the person (and the food!) that I love so much.