Description
These Mexican Tostadas de Beef Carne Asada are a delicious and vibrant dish featuring marinated and grilled flank or skirt steak served on crispy corn tostada shells. Topped with creamy guacamole, tangy sour cream, fresh tomatoes, and cilantro, these tostadas offer a perfect balance of smoky, fresh, and zesty flavors, ideal for a casual dinner or festive gathering.
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
Toppings and Assembly
- Fresh cilantro, for garnish
- 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
- Marinate the Beef Carne Asada: In a bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, smoked paprika, salt, and pepper until well combined. Place the flank or skirt steak into a resealable plastic bag or shallow dish and pour the marinade over the steak. Seal or cover the container and refrigerate for at least 1 hour; for best flavor, marinate overnight to allow the meat to absorb all the spices and acidity.
- Cook the Beef Carne Asada: Preheat your grill or skillet over high heat to ensure a good sear. Remove the steak from the marinade, letting any excess drip off to prevent flare-ups on the grill. Grill or cook the steak for approximately 5-7 minutes on each side, depending on the thickness and how well-done you prefer your meat. Once cooked to desired doneness, transfer the steak to a cutting board and allow it to rest for a few minutes to retain juices. Slice the steak thinly against the grain to maximize tenderness.
- Assemble the Tostadas: Arrange the corn tostada shells on a serving platter. Begin by layering each with a generous portion of the sliced carne asada. Add a spoonful of guacamole over the beef, followed by a dollop of sour cream or Mexican crema to add creaminess. Sprinkle diced tomatoes and chopped cilantro evenly on top, and add sliced jalapeños if you like a spicy kick. Garnish with fresh cilantro leaves.
- Serve: Serve the assembled tostadas immediately while the steak is still warm and the shells crisp. Offer lime wedges on the side for guests to squeeze over their tostadas to add a fresh burst of citrus flavor.
Notes
- For authentic flavor, use skirt or flank steak as they absorb marinades well and cook quickly.
- If you don’t have a grill, a hot cast-iron skillet works perfectly to sear the steak.
- Marinating overnight enhances the flavor and tenderizes the meat for best results.
- The tostada shells should be crisp; you can purchase them pre-made or fry your own corn tortillas if preferred.
- Customize toppings to your liking, such as adding shredded lettuce, cheese, or salsa verde.
