Mulitas
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
4
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Calories
384 kcal
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Course
Main Course
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Cuisine
Mexican
Mulitas
Description
Mulitas combine slow-cooked carnitas pork with several complementary elements to create a layered, handheld dish. The carnitas are made by searing pork shoulder cubes, sautéing onions and garlic with spices like cumin and chili powder, then simmering everything with fresh orange and lime juice plus water for hours until the pork is tender and infused with citrus and spice. These savory pork pieces form the hearty filling.
The assembled mulitas use small corn or flour tortillas layered with refried beans, slices of Monterey Jack cheese that melt when pressed, crumbled cotija cheese for a salty tang, creamy avocado slices, and a dollop of sour cream for richness. When cooked or pressed briefly, the cheese melts and binds everything together, while the tortillas soften but hold nicely.
This dish offers a satisfying balance of textures, from tender pork to creamy and melted cheeses, and flavors that range from savory and smoky to bright citrusy notes. Mulitas work well for lunch, dinner, or a filling snack and can be served with sides like salsa or fresh vegetables. The use of dual cheeses and fresh avocado adds distinct character beyond typical taco fillings.
Ingredients
Carnitas
- 1 1/2 pounds pork shoulder also called pork butt, cut into 1x1 inch cubes
- 1 kosher salt plus more to taste
- 2 tablespoons neutral oil such as avocado oil, vegetable oil or grape seed oil
- 1 whole white onion peeled and diced
- 2 whole garlic peeled and smashed, cloves
- 1 1/2 teaspoons cumin ground
- 1 teaspoon chili powder
- 1 whole orange
- 1 whole lime
Mulitas
- 1 whole jalapeno pepper
- 4 small corn tortilla or flour tortillas
- 1/2 cup Monterey jack cheese
- 1 (15-ounce) can refried beans (you'll have leftovers)
- 1 ounce cotija cheese or queso fresco
- 1/2 whole avocado
- 2 tablespoons sour cream
Instructions
To Make the Carnitas:
- Lay the cubes of pork in one layer and sprinkle, on both sides, with salt, liberally. (I used about 1 1/2 teaspoons of salt.) To a medium pot or Dutch oven, set over medium-high heat, add 2 tablespoons of oil. When the oil glistens, it's ready; using tongs, add the cubes of pork, in one layer, and sear on both sides for 30 seconds to a minute, or until golden brown. Depending on the size of your pot, you may need to do this in two batches. Remove pork and set aside.
- Bring heat down to medium and add 1/2 of the diced onion; cook until translucent, about 3-5 minutes. Next, add the garlic cloves, ground cumin, chile powder, and toss. Cook for about 30 seconds more.
- Add the pork back to the skillet and in squeeze the orange and half of the lime over the meat. Pour enough water to slightly cover the meat and turn the heat to medium-high until it reaches a simmer. Once it's at a simmer, bring heat down to medium-low. Cook, uncovered, for 3 hours, adding water frequently. The meat is ready when it's easily shreddable.
To Make the Mulitas:
- To assemble mulitas, get all of your accessories ready, which includes warming the refried beans in the microwave or over the stovetop. In a medium skillet, placed over medium-low heat, add 1 teaspoon of vegetable oil.
- When warm, add one corn tortilla and top with a handful of shredded cheese. Cover the skillet with a top and cook until cheese is melted, about 1 minute. Place a few tablespoons of shredded carnitas on top of cheese and cap with a tortilla. Cook for an additional minute more until top tortilla becomes warm. Remove and transfer to plate.
- Top with a tablespoon of refried beans, spreading it out evenly. Sprinkle onion and cilantro mixture on top, along with crumbled queso fresco. Top with a few slices of avocado and dollop of sour cream. Serve immediately with cold beer or margaritas. YES!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 384kcal | 19% |
| Carbohydrates | 8.8g | 3% |
| Protein | 31.1g | 62% |
| Fat | 24.8g | 38% |
| Saturated Fat | 8.2g | 41% |
| Cholesterol | 105mg | 35% |
| Sodium | 147mg | 6% |
| Potassium | 144mg | 3% |
| Fiber | 1.8g | 7% |
| Sugar | 5.5g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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