These delicious vegetarian Mulitas are stuffed with plantbased meat, melted cheeses in between two crispy corn tortillas, then served with fresh pico de gallo. Make your own LA Style Mexican Street Food at home!
Heat your frying pan on medium heat with oil. Fry the meat for 4-5 minutes. Once browned and cook through, add the onions and garlic. Cook for another 2 minutes. Turn off the heat and set aside.
Heat a flat pan or griddle over medium heat. Spray cooking oil over the pan. Add 4 corn tortillas and spray with cooking oil. Fry the corn tortillas until the edges turn crisp. Flip over and do the same.
Add the shredded cheese on 2 of the corn tortillas. Let it melt. Then added the cooked meat, followed by the homemade pico de gallo. Add more of the shredded cheeses on top of the pico de gallo. Place the other two corn tortillas on top.
With a spatula and your fingers, flip the mulitas to melt the other side with the cheeses. Using the back side of the spatula, flatten the mulitas to melt the cheeses from the other side. Continue to do this for the next set of mulitas.
Serve this on a plate along with more pico de gallo on the side.
PICO DE GALLO
Dice one tomato. I used roma tomato for this. Chop half a white onion. Chop a handful of organic cilantro. Squeeze half of one lemon. Mix all these ingredients into a bowl.
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.