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Mulitas Ahogadas

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Name

Brian Menendez

Blog Name

The Chonchudo Files
0

Mulitas Ahogadas

Al Pastor Taco Kit; Salsa De Molcajete Roja

Mini Al Pastor quesadillas “drowned” with a mild red sauce

Serves 3

30 Minutes

15 Minutes

  • *1ea package Del Real Foods' Al Pastor Taco Kit (reserve salsa roja for Ahogada Sauce)
  • *10oz Queso Oaxaca (Mexican melting cheese), grated
  • SALSA CRIOLLA (Pickled Red Onion)
  • *1ea Red Onion, thinly sliced (julienne)
  • *1cup Rice wine Vinegar
  • *1/2cup Lime Juice
  • HABANERO ESCABECHE
  • *5-7ea Habanero Chiles, thinly sliced rounds
  • *1/2cup Rice Wine Vinegar
  • *3Tablespoons Honey
  • AHOGADA SAUCE
  • *1ea package Del Real Foods' Salsa De Molcajete Roja
  • *14oz Diced Tomatoes, canned
  • *1ea Avocado, sliced
  • *1/2cup Cilantro, leaves whole/picked
  • *8oz Cotija Cheese
  • *4fl.oz. Vegetable Oil
  • *A/N (As Needed) Salt, Kosher

AHOGADA SAUCE: * Place Del Real Foods' Salsa De Molcajete, canned tomatoes, and the salsa roja from the taco kit in a pot at medium low heat to reduce. Once it has reduced by 1/4th, blend until smooth consistency, and set aside. * Place the Al Pastor meat to cook on medium heat, stirring occasionally until the liquid evaporates. Remove from heat and set aside. SALSA CRIOLLA: * Thinly slice the red onion, and place in a non-reactive bowl. Combine 1 cup of Rice Wine Vinegar, 1/2 cup lime juice, and 1/2 teaspoon of salt with the onions, cover, and set aside for at least 10 minutes. HABANERO ESCABECHE: * Thinly slice the habaneros in rounds and place in a non-reactive bowl. In a small pot, place the 3 Tbsp of honey, 1/2 cup of Rice Wine Vinegar, and bring to a boil. Once the mixture boils, remove from heat and pour on top of the chiles. Set aside uncovered for at least 10 minutes. MULITAS: * On a griddle or cast-iron pan, add 2 Tbsp of oil and place a tortilla on the oil. On top of the tortilla spread about 2 Tbsp of Queso Oaxaca, crumble 1Tbsp of Cotija on top, add 2 heaping Tbsp of Al Pastor meat. Top the meat with 1 Tbsp of Queso Oaxaca, and place another tortilla on top. When the bottom tortilla gets crispy, flip over with a spatula and crisp the second tortilla. PLATING: *Cut the mulitas in half and place them in a criss cross pattern on the plate. Ladle the sauce on top of the mulitas. Grate about 1 Tbsp of Cotija cheese on top. Place two slices of avocado on top of each mulita. Place a spoonful of the onions on top of the avocados. Top with a few slices of habaneros, and garnish with a couple cilantro leaves on top. Enjoy!