Since I have visited and befriended many Mexican restaurants around Southern California, I’ve been lucky to try many regional and trial dishes. Which in turn, led me to create the recipe that won the opportunity to do a cooking video with Del Real foods, named Morisqueta Crostini. From those experiences, I was able to “mashup” and create this recipe for the Del Real Food’s Blogger Recipe Challenge called Mulitas Ahogadas. It was a combining of both a Mulita (mini quesadillas that are made with Street Taco Tortillas), and a Torta Ahogada (a sinfully delicious pork carnitas sandwich that is literally dunked into a “bath” of spicy red sauce made with Arbol Chiles) that led to the rising of this decadent creation. Aside from those two main ingredients, I also added Salsa Criolla (Peruvian-style pickled red onions), Habanero Escabeche (Habaneros in a mildly sweet pickling liquid), avocado, shaved Cotija cheese, and garnished with cilantro.

Over the weekend of May 27th, I teamed up to do a pop-up with a local favorite food truck, Carnitas El Momo, to get people’s reaction to my creation. I was humbled to have quite a few people show up and love the dish including the owners of Primera Taza, and the creative genius behind Tacocidal Tendencies.

So if your mouth is watering as much as mine has been writing about this recipe, please go to your local markets like Vons, Ralphs, Albertson’s, or Costco to buy the ingredients and try this recipe in your home and send me any feedback you might have for me. While you’re at it, please take the time to vote for the recipe in the link below. The cool thing about it is, that they let you vote once per day! And to inspire you my friends to vote, if my recipe wins, I will randomly pick a group of up to 10 voters that I will cook the recipe for! So, please, share with all your friends through Facebook (use the hash tag #DRFRecipeChallenge), and vote as many times as you can! Any and ALL votes/help is sincerely appreciated!

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



  • 5-7ea Habanero Chiles, thinly sliced rounds
  • 1/2cup Rice Wine Vinegar
  • 3Tablespoons Honey



  • 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




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.



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.


Mulita De Al Pastor

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.


Mulitas Ahogadas

  1. Cut the mulitas in half and place them in a criss cross pattern on the plate.
  2. Ladle the sauce on top of the mulitas.
  3. Grate about 1 Tbsp of Cotija cheese on top.
  4. Place two slices of avocado on top of each mulita.
  5. Place a spoonful of the onions on top of the avocados.
  6. Top with a few slices of habaneros, and garnish with a couple cilantro leaves on top. Enjoy!