If you are craving a dish that bursts with flavor, texture, and that incredible homey Mexican vibe, then you must try this Mexican Tostadas de Beef Carne Asada Recipe. It combines tender, juicy carne asada with crispy tostada shells and fresh, vibrant toppings for a bite that’s crunchy, creamy, tangy, and smoky all at once. Whether you’re hosting a casual gathering or just want to liven up a weeknight dinner, these tostadas bring a beautiful balance of authentic Mexican spirit and sheer deliciousness that will have everyone asking for seconds.
Ingredients You’ll Need
Getting the ingredients right is the secret to nailing this recipe, and luckily, they are straightforward and fresh—just what you want when creating a vibrant Mexican feast. Each ingredient brings something unique, from the zest of lime to the smoky paprika, making this recipe a treat for the senses.
- 2 lbs flank steak or skirt steak: These cuts are perfect for carne asada due to their flavor and ideal texture for slicing thin.
- 1/4 cup olive oil: Helps tenderize the meat and meld the marinade flavors beautifully.
- 1/4 cup lime juice (about 2-3 limes): Adds a bright and tangy punch that balances the richness of the meat.
- 4 cloves garlic, minced: Infuses the meat with a deep, savory aroma that’s downright irresistible.
- 1 teaspoon ground cumin: Brings a warm, earthy undertone essential in Mexican cooking.
- 1 teaspoon smoked paprika: Adds subtle smokiness that echoes the char from the grill.
- Salt and pepper, to taste: Classic seasoning to enhance all the other flavors.
- Fresh cilantro, for garnish: Bright and herbal, it adds a fresh finish to the dish.
- 8-10 corn tostada shells: The crispy base that holds all the delicious layers perfectly.
- 2 cups guacamole (store-bought or homemade): Creamy and rich, it’s the perfect cooling contrast.
- 1 cup sour cream or Mexican crema: Adds smoothness and a slight tang.
- 1 cup diced tomatoes: A refreshing, juicy topping that adds color and texture.
- 1/2 cup chopped fresh cilantro: More fresh herb power to brighten each bite.
- Sliced jalapeños, optional: For anyone who loves an extra spark of heat.
- Lime wedges, for serving: A final squeeze enhances layers of flavor at the table.
How to Make Mexican Tostadas de Beef Carne Asada Recipe
Step 1: Marinate Your Steak
Start by whisking together olive oil, lime juice, minced garlic, cumin, smoked paprika, salt, and pepper to create a vibrant marinade. Place your flank or skirt steak into a resealable bag or shallow dish, pour over this tangy marinade, and make sure every inch of the meat is coated. Marinating for at least an hour allows these flavors to truly soak in—overnight is even better if you can plan ahead.
Step 2: Grill or Sear the Steak
Heat your grill or a heavy skillet until it’s smoking hot. Remove the steak from the marinade and let the excess drip off, then cook it for 5-7 minutes on each side, depending on thickness. This quick, high heat locks in juiciness and builds that signature char and flavor of carne asada. Don’t forget to let the meat rest a few minutes afterward; this step is essential to keep it tender when slicing.
Step 3: Slice the Steak Thinly
After resting, slice the steak thinly against the grain to ensure each bite is tender, easy to chew, and melts in your mouth. These strips are the star topping for your tostadas, so take a moment to appreciate the beautiful sear and the juicy interior.
Step 4: Build Your Mexican Tostadas de Beef Carne Asada Recipe
Lay your tostada shells out on a platter and start layering: first a generous portion of the sliced carne asada, then a creamy spread of guacamole, followed by a dollop of sour cream or Mexican crema. Sprinkle diced tomatoes and chopped cilantro over the top, add jalapeño slices if you love some heat, and don’t forget the lime wedges ready to be squeezed at the table for that final citrus boost.
How to Serve Mexican Tostadas de Beef Carne Asada Recipe
Garnishes
Fresh garnishes elevate this dish from delicious to dazzling. Bright cilantro and juicy diced tomatoes add fresh bursts of flavor and vibrant color, while sliced jalapeños offer a subtle kick that wakes up your taste buds. The zesty lime wedges bring everything together with a refreshing finish.
Side Dishes
Serve your tostadas with classic Mexican sides like refried beans, Mexican rice, or a crisp, tangy cabbage slaw. Each one provides a complementary texture and flavor, making your meal feel like an authentic fiesta on your plate.
Creative Ways to Present
Throw a casual tostada bar for friends and family where everyone builds their own creation. Arrange bowls of the carne asada, guacamole, sour cream, and toppings on the table with plenty of lime wedges. This interactive approach turns dinner into a lively celebration of Mexican flavors.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover steak strips covered in the refrigerator for up to 3 days. Store them separately from the tostada shells to maintain the shells’ crispiness. Keep your guacamole chilled and covered tightly to prevent browning.
Freezing
While the steak can be frozen after cooking, it’s best to freeze it without toppings and shells. Place the cooled steak strips in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat the carne asada gently in a skillet over medium heat or in the microwave, just until warm to avoid drying it out. Do not reheat tostada shells; serve them fresh for maximum crunch.
FAQs
Can I use other cuts of beef for the carne asada?
Yes! While flank or skirt steak is traditional due to their flavor and tenderness, you can also use sirloin or flank steak. Just keep an eye on cooking time so the meat doesn’t become tough.
Is it okay to make this recipe vegetarian?
Absolutely, though you’ll miss the beef’s smoky notes. Try substituting grilled portobello mushrooms or seasoned roasted cauliflower for a fantastic plant-based alternative that still complements the toppings wonderfully.
How long should I marinate the steak for best results?
For the most flavorful and tender carne asada, marinate the steak overnight. However, if time is limited, even one hour will impart plenty of delicious seasoning.
What can I use instead of tostada shells?
If you can’t find tostada shells, thick crispy tortilla chips or baked corn tortillas work in a pinch, but keep in mind the authentic crunch and shape might differ slightly.
How spicy is this dish, and can I control the heat?
This Mexican Tostadas de Beef Carne Asada Recipe is quite mild on its own, but by adding sliced jalapeños or serving with hot sauce, you can customize the spice level to your liking without overwhelming the other flavors.
Final Thoughts
This Mexican Tostadas de Beef Carne Asada Recipe is one of those dishes that feels like a warm hug from the inside out. The harmony of smoky, tangy, fresh, and creamy components creates a truly memorable meal. Whether you’re cooking for family or friends, these tostadas are guaranteed to spark joy and keep everyone coming back for more. Trust me, once you try it, this recipe will be on your regular rotation for good reason!
Print
Mexican Tostadas de Beef Carne Asada Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes (including marinating time)
- Yield: 8-10 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
This Mexican Tostadas de Beef Carne Asada recipe features tender, marinated flank or skirt steak grilled to perfection and served on crispy corn tostada shells. Topped with creamy guacamole, sour cream or Mexican crema, fresh tomatoes, cilantro, and optional jalapeños, these tostadas deliver authentic bold flavors and satisfyingly crunchy textures, perfect for gatherings or a flavorful weeknight dinner.
Ingredients
Beef Marinade
- 2 lbs flank steak or skirt steak
- 1/4 cup olive oil
- 1/4 cup lime juice (about 2–3 limes)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Tostada Toppings
- 8–10 corn tostada shells
- 2 cups guacamole (store-bought or homemade)
- 1 cup sour cream or Mexican crema
- 1 cup diced tomatoes
- 1/2 cup chopped fresh cilantro
- Sliced jalapeños, optional
- Lime wedges, for serving
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, smoked paprika, salt, and pepper. Place the flank or skirt steak in a resealable plastic bag or shallow dish and pour the marinade over the steak. Seal or cover, then refrigerate for at least 1 hour or overnight for deeper flavor infusion.
- Cook the Steak: Preheat a grill or skillet over high heat. Remove the steak from the marinade, letting excess drip off. Grill or cook the steak for 5-7 minutes per side, depending on thickness and your preferred doneness. Transfer cooked steak to a cutting board and allow it to rest for a few minutes before slicing thinly against the grain.
- Assemble the Tostadas: Lay out corn tostada shells on a serving platter. Top each shell with a generous portion of the sliced carne asada. Add a layer of guacamole, then a dollop of sour cream or Mexican crema. Finish by sprinkling diced tomatoes, chopped cilantro, and sliced jalapeños if you like a spicy kick.
- Serve: Serve the prepared tostadas immediately with lime wedges on the side for squeezing over, enhancing the fresh, vibrant flavors.
Notes
- Marinating the steak overnight enhances the flavor and tenderness significantly.
- If you don’t have a grill, a hot skillet or grill pan works just as well for cooking the steak.
- Warm the tostada shells slightly in the oven or skillet before assembling to improve crispness and prevent sogginess.
- Adjust the amount of jalapeños based on your preferred spice level.
- Leftover sliced steak can be stored in the refrigerator for up to 3 days and used in salads or tacos.
