Carne Asada Mulitas

What you’ll need:

For the carne asada marinade:

• 2 pounds ranchera beef flap meat

• 1/2 white onion, sliced 

• 4–5 garlic cloves, chopped

• 3 tbsp soy sauce

• 1 tbsp Maggi seasoning

• Juice of 1 orange

• Juice of 1 lime

• Handful of cilantro 

• 1 jalapeno, sliced 

• 3 tbsp neutral oil

• 1 ½ - 2 tsp  kosher salt

• 1 ½ tsp ground cumin

• 1 tsp black pepper

• 1 ½  tsp smoked paprika

• 1 teaspoon chili powder

• 3/4 to 1 cup Mexican beer

For the mulitas

• Daiya Mexican Blend Shreds

• Mini corn tortillas

• Carne asada

• Finely diced white onion

• Chopped cilantro

• Avocado salsa

• Lime wedges

Directions:

1. Mix all of the marinade ingredients together in a large bowl. Add the ranchera and toss to coat. Marinate for at least 2–4 hours, or overnight for the best flavor.

2. Grill  over medium-high heat until nicely charred and cooked to your desired doneness. Let it rest for 5–10 minutes, then chop into bite-sized pieces.

3. Heat a lightly oiled skillet or griddle over medium heat. Place one tortilla in the pan and add a generous layer of Daiya Mexican Blend Shreds. Top with the carne asada, another layer of Daiya cheese, and a second tortilla.

4. Cook until golden and crispy, then carefully flip and cook the other side until the cheese is melted and both tortillas are crispy.

5. Open the mulita and add diced onion, chopped cilantro, and avocado salsa. Close it back up, finish with a squeeze of fresh lime, and enjoy.