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
Scale
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.
