Crispy Birria Mulitas with Melted Oaxaca Cheese Step-by-step instructions

Before you start

Before you start, make sure you have a batch of birria consommé and cooked shredded beef on hand—the mulitas come together quickly once the components are ready. Skim about 1/2 cup of fat from the top of the consommé; if it's solidified, warm it gently.

Shred the Oaxaca cheese, dice the onion, and chop the cilantro. Set up your work station near the stove so you can assemble and cook without delay. Heat a large cast-iron skillet or griddle over medium-high heat—it should be hot enough that a drop of water sizzles instantly.

Instructions

Prep and Layer

1. 1Prepare the tortillas and filling
   Heat a large cast-iron skillet or griddle over medium-high heat until a drop of water sizzles and evaporates immediately. Pour the birria fat into a shallow dish. Dip each corn tortilla into the fat, coating both sides evenly. Set the dipped tortillas aside on a plate. In a bowl, combine the shredded beef, diced onion, and cilantro. Toss gently to mix.
   Look for The tortillas are glossy with red-tinted fat and the beef mixture is evenly combined.
   Tip If the fat solidifies, warm it briefly to make dipping easier.
2. 2Layer the mulitas
   Place one dipped tortilla on a work surface. Sprinkle half of the Oaxaca cheese over the tortilla, leaving a small border. Top with half of the beef mixture, spreading it evenly. Add another layer of Oaxaca cheese on top of the beef. Place a second dipped tortilla over the filling to form a sandwich. Repeat with the remaining tortillas and filling to make two mulitas.
   Look for Each mulita is a neat stack with cheese visible at the edges.
   Tip Don't overfill; too much filling makes flipping difficult.

At this stage, you should have four tortillas glistening with red birria fat, and two assembled mulitas with cheese and beef neatly stacked. The cheese is still unmelted, but the layers are even and secure.

The tortillas should be pliable and slightly glossy. This is a good moment to check that your pan is hot and ready—if you hover your hand over it, you should feel strong heat radiating up.

Griddle and Crisp

3. 3Griddle the mulitas
   Place the assembled mulitas on the hot skillet. Press firmly with a metal spatula. Cook for 3 minutes per side, pressing occasionally, until the tortillas are blistered and deeply golden in spots and the cheese is completely melted. The exterior should be shatteringly crisp.
   Look for The tortillas are browned and crisp, with cheese oozing from the edges.
   Tip Use a heavy spatula to press down; this ensures even browning and helps the layers adhere.
4. 4Flip and finish cooking
   Carefully flip each mulita using the spatula. Cook for another 3 minutes, pressing down gently. The second side should become equally crisp and golden. If the cheese leaks out, use the spatula to tuck it back in. Transfer the finished mulitas to a cutting board and let rest for 2 minutes before slicing.
   Look for Both sides are crisp and the cheese is molten inside.
   Tip Letting them rest briefly helps the cheese set slightly, making slicing cleaner.

After cooking, the mulitas should be deeply golden-brown with blistered spots and a rigid, crackly exterior. When you press a spatula on top, you'll hear a faint crunch. The cheese is visibly melted at the edges, and the air smells richly of toasted corn and chili. The mulitas should hold their shape when lifted. If they feel at all soft or pale, give them another minute per side.

Slice and Serve

5. 5Slice and serve
   Using a sharp knife, slice each mulita in half diagonally. Serve immediately with hot birria consommé in a bowl for dipping. Encourage everyone to dunk the mulita into the consommé until it soaks up some broth, then take a bite while the cheese is still stretchy.
   Look for The cut mulita shows layers of beef and cheese between crisp tortillas.
   Tip Serve the consommé piping hot; it should steam when brought to the table.

The sliced mulitas reveal distinct layers: crisp tortilla, molten cheese, savory beef, and more cheese, all held together. The consommé is steaming in a bowl, and when you dunk a piece, it sizzles briefly and soaks up the broth without falling apart. The first bite should produce a loud crunch, followed by the stretch of cheese and the deep, beefy flavor of the consommé.

Common mistakes

The most common mistake is using too much filling, which makes the mulitas bulky and hard to flip. Stick to a modest layer of beef and cheese so the tortillas can crisp up properly. Another pitfall is not pressing down during cooking—without pressure, the tortillas can puff up and separate from the filling, leaving you with a loose sandwich.

Also, be patient with the heat: if the pan is too hot, the tortillas will burn before the cheese melts; if it's too low, they'll become tough and chewy. Adjust the heat as needed.

How to tell it’s done

The mulitas are done when both tortillas are deeply browned, blistered in spots, and feel rigid and crisp to the touch. When you press on the top, it should give slightly but not feel soft or doughy. The cheese inside should be completely melted and oozing from the edges.

If you cut into one, the layers should hold together, and the cheese should stretch. There's no internal temperature to check here, but the visual and textural cues are unmistakable: shatteringly crisp exterior, molten center.