Crispy Birria Mulitas with Melted Oaxaca Cheese Tips, FAQ & printable recipe

Tips for success

For the crispiest mulitas, make sure the birria fat is well-heated before dipping the tortillas. A quick dip—just enough to coat both sides—is all you need; soaking them will make them soggy.

When griddling, use a heavy metal spatula and press firmly for the first 30 seconds on each side. This encourages even browning and helps the layers fuse. If you're making a larger batch, keep the finished mulitas warm in a low oven (200°F) while you cook the rest.

The consommé is more than a dipping sauce—it's a key component. Serve it in a deep bowl so you can fully submerge a slice. Let the mulita sit in the consommé for a few seconds until it soaks up some broth, then lift it out and let the excess drip off.

The contrast between the crisp exterior and the broth-soaked interior is what makes this dish unforgettable. For extra heat, add a spoonful of the chili oil from the top of the consommé.

Variations

• Chicken Birria Mulitas: Swap the beef for shredded chicken that has been simmered in the same chili broth. Use the chicken fat for dipping the tortillas. Cook the same way, and serve with the chicken consommé.
• Vegetarian Mulitas: Replace the beef with sautéed mushrooms and black beans, seasoned with the same spices. Use a rich mushroom broth for dipping. Omit the meat and use a plant-based cheese if desired.
• Spicy Chorizo Mulitas: Add cooked chorizo to the beef mixture for an extra kick. Use the chorizo fat mixed with the birria fat for dipping the tortillas. Serve with a squeeze of lime to cut the richness.
• Breakfast Mulitas: Fill the tortillas with scrambled eggs, chorizo, and cheese, and griddle until crisp. Serve with salsa and a side of refried beans. This variation is perfect for brunch.

Storage and make-ahead

Fridge

Store leftover mulitas in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.

Freezer

Assembled but uncooked mulitas can be wrapped in plastic and frozen for up to 1 month.

Reheat

Reheat leftover mulitas in a 350°F oven for 5-7 minutes until crisp. For consommé, warm in a saucepan over medium heat until steaming.

Store leftover mulitas in an airtight container in the refrigerator for up to 3 days. Keep the consommé separately in another container. To reheat, place the mulitas on a baking sheet and warm in a 350°F oven for 5-7 minutes, or until crisp again. Avoid microwaving, as it makes the tortillas soft. The consommé can be reheated on the stovetop or in the microwave until steaming.

The components can be prepared in advance: cook the birria and shred the beef, and store it with a little consommé to keep it moist. The consommé and fat can be refrigerated separately for up to 3 days.

When ready to serve, assemble and griddle the mulitas fresh—they're best eaten immediately after cooking. You can also assemble the mulitas and refrigerate them for up to a few hours before griddling, but the tortillas may become soggy from the fat, so it's better to assemble just before cooking.

Serving ideas

Serve the mulitas immediately after slicing, while the cheese is still molten and the tortillas are at their crispiest. Place a bowl of hot consommé in the center of the table for dipping.

Offer lime wedges, extra cilantro, and diced onion on the side for those who want to brighten up each bite. The mulitas are substantial enough to be a main course, but they also work as a shared appetizer for a crowd.

For a complete meal, pair the mulitas with a simple side of Mexican rice or a crisp salad. The consommé can be served in small cups as a soup alongside, or used as a dunking bowl. Encourage everyone to dip generously—the mulitas are designed to hold up to a good soak. The combination of crispy, cheesy, beefy, and brothy is pure comfort, and it's best enjoyed with friends and family.

Frequently asked questions

Recipe card

Crispy Birria Mulitas with Melted Oaxaca Cheese

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

• 4 corn tortillas
• 1/2 cup birria fat (from the broth)
• 250 g cooked shredded beef (from birria)
• 200 g Oaxaca cheese, shredded
• 1/2 cup diced white onion
• 1/4 cup chopped fresh cilantro
• 2 cups hot birria consommé, for dipping

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

32 g

Carbohydrates

30 g

Fat

36 g

Automatic estimate from the ingredient list, not laboratory-verified.