Se Le Antojaban A Mucho Mi Viejito Estas Mulitas De Carne

Ingredients

• 1 kilogram Ground Beef (lean or 80/20 ratio, broken into small pieces)
• 1 medium Tomato (quartered)
• 3 pieces Dried Puebla Chilies (mild dried chilies, can substitute with guajillo or ancho)
• 1 piece Dried Arbol Chili (small dried chile for heat)
• 1 small Onion (peeled and diced for sauce)
• 1 piece Garlic Clove (minced)
• 3 pieces Jalapeño Chilies (sliced into thin strips, seeds removed for milder heat)
• 1 handful Fresh Cilantro (chopped)
• 200 grams Oaxaca Cheese (shredded; mozzarella works as a substitute)
• 12 pieces Corn Tortillas (6‑inch small tortillas)
• 2 tablespoons Vegetable Oil (for frying the beef and sautéing toppings)
• to taste Salt
• to taste Ground Black Pepper

Instructions

1. Heat Oil

   Place the large skillet over medium‑high heat and add 2 Tbsp vegetable oil. Let the oil heat for about 2 minutes until it shimmers.

   Time: PT2M

2. Brown the Beef

   Add the 1 kg ground beef to the hot oil. Sprinkle with a pinch of salt and ground black pepper. Break the meat apart and cook, stirring occasionally, until fully browned and any liquid has evaporated, about 8 minutes.

   Time: PT8M

3. Add Aromatics

   Stir in the diced tomato, the diced onion, and the minced garlic. Cook for another 5 minutes until the tomato softens and the mixture becomes fragrant.

   Time: PT5M

4. Toast Dried Chilies

   In a separate small skillet, toast the 3 dried Puebla chilies and the arbol chili over medium heat for about 2 minutes, shaking the pan constantly so they brown lightly but do not burn.

   Time: PT2M

5. Blend the Sauce

   Transfer the cooked tomato‑onion‑garlic mixture and the toasted chilies to the blender. Add a pinch of salt, about ¼ cup water, and blend until smooth.

   Time: PT5M

6. Simmer the Sauce

   Return the blended sauce to the large skillet. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.

   Time: PT10M

7. Prepare Toppings

   Thinly slice the remaining onion and the 3 jalapeño chilies into strips. In the small skillet, heat a drizzle of oil, add the onion and jalapeño strips, season with a pinch of salt, and sauté for about 5 minutes until softened but still bright.

   Time: PT5M

8. Assemble Mulitas

   Lay a tortilla flat, sprinkle a generous layer of shredded cheese, add a spoonful of the seasoned beef, top with more cheese, and place a second tortilla on top. Press lightly.

   Time: PT5M

9. Cook Mulitas

   Return the large skillet to medium heat. Add a tiny amount of oil if needed. Place the assembled mulitas in the pan and cook 3‑4 minutes per side, pressing gently, until the tortillas are golden‑brown and the cheese is fully melted.

   Time: PT10M

10. Finish and Serve

    Transfer the cooked mulitas to a serving plate. Top each with the sautéed onion‑jalapeño strips and a sprinkle of chopped cilantro. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

740

Protein

45 g

Carbohydrates

30 g

Fat

45 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground Beef: Ground Turkey, Ground Pork
• Instead of Tomato: Canned Diced Tomatoes
• Instead of Dried Puebla Chilies: Dried Ancho Chilies, Dried Guajillo Chilies
• Instead of Dried Arbol Chili: Cayenne Pepper (1/4 tsp)
• Instead of Garlic Clove: Garlic Powder (1/4 tsp)
• Instead of Jalapeño Chilies: Serrano Chilies
• Instead of Fresh Cilantro: Parsley
• Instead of Oaxaca Cheese: Mozzarella, Queso Fresco
• Instead of Corn Tortillas: Flour Tortillas
• Instead of Vegetable Oil: Canola Oil

Equipment Needed

• Large Skillet or Cazuela
• Blender or Food Processor
• Knife
• Cutting Board
• Spatula or Wooden Spoon
• Small Skillet for Toppings
• Serving Plate

Critical Steps — Do Not Skip

• Toast the dried chilies only until fragrant to avoid bitterness.
• Blend the hot tomato mixture carefully to prevent splatter.
• Ensure the cheese melts before the tortilla becomes too crisp; cover briefly if needed.

Chef Tips from the Video

• Use Oaxaca cheese for its stretchy melt; if unavailable, mozzarella works well.
• Leave the seeds in the arbol chili if you like extra heat; remove for milder flavor.
• Press the assembled mulita gently with a spatula while cooking to ensure even browning.

Troubleshooting

Storage

Refrigerator: Store the cooked beef and sauce separately in airtight containers for up to 3 days. Reheat and assemble mulitas fresh.

Freezer: Beef and sauce can be frozen for up to 2 months. Thaw in the refrigerator before reheating. Do not freeze assembled mulitas as tortillas become soggy.

Room temperature: Do not leave assembled mulitas at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the spicy tomato sauce a day ahead and refrigerate; it deepens in flavor.
• Cook the ground beef and store it separately; reheat gently before assembling.
• Chop cilantro and slice jalapeños up to 2 hours before cooking and keep them covered.

Frequently Asked Questions