Mulitas de Barbacoa (Sonoran Style Beef and Cheese Sandwiches)
Two crisp corn tortillas sandwiched around melted Oaxaca cheese and shredded barbacoa, griddled until golden and served with salsa.
Made with Salsa taquera (roasted chile de arbol salsa) and Corn tortillas from masa harina and Barbacoa beef. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £2.71 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm your ready made barbacoa beef (see the base recipe) in a small pan until steaming hot all the way through. Drain off most of the juices so the filling is moist rather than wet.
4 min - 2
Heat a large frying pan or griddle over a medium heat and brush lightly with oil. Warm 2 tortillas for 20 seconds each, then lay 1 on the pan.
- 3
Cover the tortilla with a quarter of the cheese, then a quarter of the barbacoa, then a little more cheese. Top with a second tortilla and press down with a spatula.
- 4
Cook for 2 to 3 minutes, until the underside is crisp and the cheese has started to melt, then flip carefully and cook for 2 minutes more.
5 min - 5
Slide onto a board and cut into wedges. Repeat with the remaining tortillas, keeping each mulita warm in a low oven as you go.
- 6
Serve with the avocado, onion, coriander, lime and your ready made salsa taquera (see the base recipe) spooned over or alongside.
Tips
- Use cheese on both sides of the beef. It acts as glue and stops the filling sliding out.
- Press gently and cook over medium heat. Too hot and the tortillas scorch before the cheese melts.
- Mulitas come from northern Mexico, and use two tortillas where a quesadilla uses one folded tortilla. Add grilled onion or pickled jalapeños for extra bite.
Storing and freezing
Best eaten fresh and hot. Keep any leftovers in the fridge for up to 2 days and reheat in a dry pan until crisp and steaming hot all the way through.
Questions
What is the difference between a mulita and a quesadilla?
A mulita is built from two whole tortillas with the filling in between, like a sandwich. A quesadilla usually has one tortilla folded over the filling.
Which cheese is best for mulitas?
Oaxaca cheese melts into long strings and is the classic choice. Low moisture mozzarella is the best everyday UK swap, and a mild cheddar also works.
Can I make mulitas with flour tortillas?
Yes, many northern recipes do. Use two small flour tortillas per mulita, though they are no longer gluten free.
More made with salsa taquera (roasted chile de arbol salsa)
Quesadillas Sonorenses de Carne Asada (Sonoran Steak Quesadillas)
NFEFTacos de Carnitas (Crisp Pulled Pork Tacos)
DFEFNFTacos de Bistec a la Mexicana (Steak, Tomato and Chilli Tacos)
GFDFEFTacos al Pastor (Marinated Pork and Pineapple Tacos)
GFDFEFSee every dish made with salsa taquera (roasted chile de arbol salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.