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Best Easy Mulitas de Bistec Recipe

Name: Best Easy Mulitas de Bistec Recipe
Total time: 30 min
Yield: 180 g
Ingredients: flank steak 12 oz; corn tortillas 8 pieces; Oaxaca cheese 1 cup; white onion 0.5 cup; fresh cilantro 0.25 cup; salt 1 tsp; black pepper 0.5 tsp; vegetable oil 2 tbsp

Two small tortillas sandwiching grilled steak and melted cheese, cooked on a flat griddle. These high protein, carnivore-friendly street food bites are a family taco night favorite.

Cook 30 min Difficulty NORMAL 340 kcal

#high protein #carnivore #street food #family taco night

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Ingredients

Main ingredients

flank steak 12 oz
corn tortillas 8 pieces
Oaxaca cheese 1 cup
white onion 0.5 cup
fresh cilantro 0.25 cup

Seasonings/Sauce

salt 1 tsp
black pepper 0.5 tsp
vegetable oil 2 tbsp

Nutrition summary

Carbohydrates 28 g 33%

Protein 22 g 26%

Fat 15 g 41%

Serving size 180g

Cooking steps

1

Thinly slice the flank steak against the grain, then season evenly with salt and black pepper.
2

Preheat a flat griddle or large skillet over medium-high heat. Add 1 tbsp of vegetable oil.
3

Sear the steak quickly in the hot oil for 2-3 minutes, stirring to brown all sides. Remove steak to a plate.
4

Wipe the griddle clean, then lower heat to medium. Add the remaining oil and place half the tortillas down.
5

Top each tortilla with a layer of cheese, cooked steak, onion, and cilantro, then add more cheese and cover with another tortilla. Press gently.
6

Cook the assembled mulitas for 2-3 minutes per side, flipping once, until both tortillas are crisp and the cheese is fully melted.
7

Remove from the griddle, let cool for a minute, then slice in half and serve hot.

Personalized Q&A

Q. What's the key ingredient in this Mulitas de Bistec recipe?

The core ingredient that defines Mulitas de Bistec is the flank steak. Its rich, grilled flavor is essential for these carnivore-friendly street food bites, while the Oaxaca cheese provides melty texture and authentic taste. Using tender steak and real Mexican cheese sets this recipe apart from other taco or quesadilla dishes.

Q. How can I keep my steak juicy and flavorful during cooking?

To preserve juiciness, slice the flank steak thinly and sear it briefly on a very hot griddle with oil. Cook for just 2-3 minutes, stirring to brown all sides, then remove it promptly. Overcooking will dry out the steak, so timing and high heat control are key for best results.

Q. How do I prevent the tortillas from becoming soggy or falling apart?

Ensure your griddle is heated to medium for assembling the mulitas. Lightly oil the surface, and do not overload with filling. Press gently and cook each side until golden crisp—about 2-3 minutes—so tortillas hold the cheese and steak without losing their structure or crispness.

Q. What is the nutrition profile of this recipe per serving?

Each serving contains about 340 kcal, with 28g carbohydrates (33%), 22g protein (26%), and 15g fat (41%). This makes Mulitas de Bistec a high-protein, balanced street food option, great for taco nights or anyone looking for a carnivore-friendly, higher-protein meal.

Best Easy Mulitas de Bistec Recipe

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