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Mulita:

Mulita:

Mulita

Mulita delivers nationwide quality home health care to patients at the comfort of their home. Their lead generation campaign used content marketing with a blog, Facebook, and other typical marketing channels for combined ROI calls to action of 6,720.

Salsa

The construction requires proper balance with a layer of marinated meat, and the right amount of Monterey Jack cheese, while carefully placed between a lightly griddled tortilla. After customizing the spice levels with hand made salsas, the right mulita will maintain its structure after one bite. Add homemade tortillas, with vats of pico de gallo, cilantro, grilled onions, and it’s elevated into meat, tortilla, and cheese heaven.The ladies of Taco Zone are part of the charm. The charm that includes their salsa roja and verde, endless stickers that cover the trailer, custom tables lovingly made by customers, and the mulitas. Whatever the appeal, just follow these instructions: choose a favorite protein (like the suadero), order a house made horchata, peer through the window to watch the busy griddle, layer with the selected toppings, and keep it moving. The ladies of Taco Zone are part of the charm. The charm that includes their salsa roja and verde, endless stickers that cover the trailer, custom tables lovingly made by customers, and the mulitas. Whatever the appeal, just follow these instructions: choose a favorite protein (like the suadero), order a house made horchata, peer through the window to watch the busy griddle, layer with the selected toppings, and keep it moving.

There was no discussion. Every trip home to L.A., my sister Cristela and I just ended up at La Taquiza near downtown. She wouldn’t even ask me, she would just drive there after our shopping trips to downtown. After all the heavy bag toting, we needed some good tacos with chips and salsa! Did I mention they have a salsa bar? I have not been home in a few years and I miss those mulitas so much I had to try and recreate them at home. A crunchy taco quesadilla food truck favorite from L.A. and Tijuana. Both sides of fresh corn tortillas are pan fried for extra crunchiness and stuffed with Carne Asada and melting cheese. Top with your favorite salsas and sour cream. Top this amazing entree with your favorite toppings such as sour cream, salsa, guac, cotija etc. Or, make your own incredible sauce by combining your favorite fresh ingredients in a blender or food processor.A crunchy taco quesadilla food truck favorite from L.A. and Tijuana. Both sides of fresh corn tortillas are pan fried for extra crunchiness and stuffed with Carne Asada and melting cheese. Top with your favorite salsas and sour cream. (Source: www.fusioncraftiness.com)

Cheese

The shortcut for faster and more flavorful mulitas is to cut the steak BEFORE marinating. With this easy recipe, now you can make the best mulitas at home – delicious carne asada and cheese are served between two crisp golden brown tortillas. Over flowing flavor meets melted cheesy bliss: the best mulitas ever! A quesadilla is a type of Mexican taco, usually consisting of a flour tortilla filled with cheese, beans, meats and spices. A Mulita uses two tortillas: one on the top and one on the bottom, with meat and other fillings in the middle. Also most often, corn tortillas are used in mulitas instead of flour tortillas. 5. Assemble mulitas: Brush the tortillas with oil on both sides. Place one tortilla in the skillet, sprinkle cheese to cover the surface, and then add about a layer of carne asada and sliced onions. Add more cheese, and then place a tortilla on top. Cook the bottom until golden brown for about 1-2 minutes, and then carefully turn to the opposite side and continue to cook until golden brown. Remove from the skillet.

Assemble mulitas: Brush the tortillas with oil on both sides. Place one tortilla in the skillet, sprinkle cheese evenly on top, and then add about a layer of carne asada, and sliced onions. Add more cheese, and then place a tortilla on top. Cook the bottom until golden brown for about 1-2 minutes, and then carefully turn to the opposite side and continue to cook until golden brown. Remove the cooked mulita to a plate.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.Some like to describe mulitas as a smaller quesadilla. Others label mulitas as a Mexican version of a grilled cheese with meat. Mulitas are simple food, and all are not equal. Typically found on the menu at Los Angeles taco trucks or restaurants, a mulita deeply satisfies, especially when burned out on tacos.The construction requires proper balance with a layer of marinated meat, and the right amount of Monterey Jack cheese, while carefully placed between a lightly griddled tortilla. After customizing the spice levels with hand made salsas, the right mulita will maintain its structure after one bite. Add homemade tortillas, with vats of pico de gallo, cilantro, grilled onions, and it’s elevated into meat, tortilla, and cheese heaven. (Source: la.eater.com)

 

 

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