Crispy Birria Mulitas with Melted Oaxaca Cheese

Forget ordinary tacos—birria mulitas are the ultimate Mexican street sandwich. Corn tortillas are dipped into rich, red birria fat, griddled until they blister and shatter, then stuffed with tender shredded beef and a double layer of molten Oaxaca cheese.

The final touch: a deep plunge into steaming consommé, so every bite delivers crunch, richness, and a chili-spiced broth that drips down your fingers. This is the kind of meal that turns a weeknight into a celebration.

Birria mulitas take everything beloved about birria tacos and make it even better. Instead of a single tortilla, two dipped tortillas sandwich a generous filling, creating a sturdy, extra-crispy crust that holds up to hearty dipping.

The key is the birria fat: it flavors the tortillas from the outside in, giving them a deep red color and a savory richness that you can't get from oil alone. With just a few ingredients and a hot griddle, you can bring this Mexican street-food favorite home.

Ingredients

Why this recipe works

The method here is all about building layers of texture and flavor. Dipping the tortillas in birria fat before griddling does double duty: it seasons the tortillas with the same chili-spiced essence as the beef, and it helps them crisp up dramatically. As the fat hits the hot skillet, it fries the tortillas from the outside, creating a shatteringly crisp shell that contrasts with the tender beef and gooey cheese inside.

Pressing the mulitas with a spatula ensures even contact with the griddle, so every inch of the tortilla gets golden and blistered. The double layer of cheese—under and over the beef—acts as glue, holding the sandwich together and creating those long, dramatic cheese pulls when you bite in. The result is a perfectly balanced bite: crisp, rich, savory, and a little tangy from the consommé.

Notes and substitutions

Use corn tortillas that are pliable; if they crack, warm them briefly in a dry skillet or microwave. The birria fat is the star here—it's the reddish oil skimmed from the top of a batch of birria consommé.

If you don't have it, you can substitute vegetable oil mixed with a little chili powder, but the flavor won't be quite as deep. Oaxaca cheese is ideal because it melts into long, stretchy strands; mozzarella or Monterey Jack are good stand-ins.

The shredded beef should be from a batch of birria—slow-cooked until fall-apart tender and deeply seasoned. If you're using leftover pot roast, shred it and toss with a spoonful of the consommé to keep it moist.

The onion and cilantro add freshness and crunch, but they're optional if you prefer a purely meat-and-cheese filling. Keep the consommé hot; it's not just a garnish but an essential part of the experience.

• Oaxaca cheese: Mozzarella or Monterey Jack cheese, both melt well and have a mild flavor. Use 200 g (about 2 cups shredded).
• Corn tortillas: Flour tortillas (6-inch) work but won't get as crispy; reduce griddle time to 2 minutes per side.
• Birria fat: If no birria fat is available, use vegetable oil mixed with 1 tablespoon chili powder for a similar color and flavor.
• Cooked shredded beef: Use leftover pot roast or braised beef, shredded. Ensure it's well seasoned with chili and spices.

Equipment

• Large cast-iron skillet or griddle
• Metal spatula
• Pastry brush (optional)
• Cutting board
• Chef's knife
• Serving bowl for consommé