Mulitas de Birria (Birria Corn Tortilla Sandwiches)
Two crisp corn tortillas pressed around birria beef and melted cheese, cut into wedges and served with a cup of broth.
Made with Birria adobo and consomme and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 30
- LevelMedium
- Costabout £4.63 a head
- Oven160°C (140°C fan)
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
Heat the oven to 160°C (140°C fan). Season the beef with the salt and put it in a casserole with 500 ml of your ready made birria adobo and consomme (see the base recipe) and the water.
- 2
Cover tightly and cook for 2 hours 30 minutes, until the beef shreds.
150 min - 3
Shred the beef. Strain the liquid and skim off the red fat. Mix the beef with 4 tablespoons of the broth. Warm the rest for serving.
- 4
Heat a frying pan over a medium heat and brush with a little of the red fat. Lay a tortilla in the pan, top with a quarter of the cheese and a quarter of the beef, then press a second tortilla on top.
- 5
Cook for 2 minutes a side, pressing gently, until crisp and the cheese has melted. Repeat to make four mulitas.
4 min - 6
Cut each mulita into wedges. Serve with the onion, coriander, lime and cups of warm broth for dipping.
Tips
- A mulita is a closed corn tortilla sandwich. A quesadilla is usually folded in half.
- Press down gently with a spatula so the cheese melts into the beef without squeezing out.
- Brush the pan with the red fat from the broth for deeper flavour than plain oil.
- Warm the tortillas first so they do not crack when pressed.
Storing and freezing
Keep the beef in the fridge for up to 3 days. Fry the mulitas fresh. Leftover mulitas keep for 1 day in the fridge and reheat in a dry pan until steaming hot all the way through.
Questions
What is the difference between a mulita and a quesabirria taco?
A mulita has two tortillas with the filling sealed between them, like a small sandwich. A quesabirria taco is a single tortilla folded around the filling.
Can I use leftover birria beef?
Yes. If you already have shredded birria beef, skip the braising steps and go straight to frying the mulitas with 400 g of beef.
What cheese melts best?
Oaxaca cheese or low moisture mozzarella gives the best melt. Avoid fresh mozzarella in brine, because it releases too much water.
More made with birria adobo and consomme
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.