This Tijuana street food classic is, as Ruby Wright describes it in her blog GUBlife, not quite a taco and not quite a quesadilla, but somewhere in the middle and just as delicious. We’re happy to bring the recipe to our flatbread chefs. Grab some Foldits and try them this weekend. Thanks, Ruby!
Mulita de Asada
- By: Ruby Wright, GUBlife
- Yield: 1
- 1 Flatout Foldit flatbread
- 2 thin slices (about 5.3 ounces, 1/3 pound) cut top round beef for milanesa
- 1 teaspoon garlic salt
- 1/4 cup of shredded Monterrey jack cheese
- 2 tablespoons fresh cilantro, finely chopped
- 2 tablespoons onion, chopped
- ½ avocado, mashed
- 1 tablespoon vegetable oil
Season Milanesa meat with garlic salt on both sides. Heat vegetable oil over medium heat and add seasoned meat. Cook until evenly cooked on both sides and remove from heat. Dice meat into small squares.
Heat the flatbread over medium heat on a griddle or comal.
Add cheese and fold. Flip over until cheese is melted and remove from heat. Open your Flatout flatbread and fill with meat, cilantro, onion, and avocado.
Fold and enjoy!