Mexican Tostadas de Carne Asada (Print Version)
Grilled carne asada served on crispy tostadas with vibrant toppings and a burst of Mexican zest.
# Ingredients:
→ Carne Asada
01 -
900 g flank steak or skirt steak
02 -
60 ml olive oil
03 -
60 ml freshly squeezed lime juice
04 -
4 garlic cloves, finely minced
05 -
1 tsp ground cumin
06 -
1 tsp smoked paprika
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
Fresh cilantro, chopped, for garnish
→ Tostada Assembly
10 -
8–10 corn tostada shells
11 -
480 ml guacamole
12 -
240 ml sour cream or Mexican crema
13 -
175 g fresh tomatoes, diced
14 -
15 g fresh cilantro, chopped
15 -
Sliced jalapeños, optional for extra heat
16 -
Lime wedges, for serving
# Instructions:
01 -
Combine olive oil, lime juice, minced garlic, ground cumin, smoked paprika, salt, and black pepper in a mixing bowl and whisk until well incorporated.
02 -
Place flank or skirt steak in a resealable bag or shallow dish, pour marinade evenly over the meat, seal or cover, and refrigerate for a minimum of 1 hour, preferably overnight to enhance flavor.
03 -
Preheat a grill or heavy skillet on high heat. Remove steak from marinade, allowing excess to drain, and grill for 5–7 minutes per side until the desired doneness is reached. Rest briefly, then slice the steak thinly across the grain.
04 -
Arrange tostada shells on a serving platter. Distribute sliced carne asada over each shell. Add a generous layer of guacamole, a dollop of sour cream or crema, and top with diced tomatoes, chopped cilantro, and sliced jalapeños if using.
05 -
Present immediately with lime wedges alongside for squeezing over the tostadas.
# Notes:
01 -
Allowing the steak to marinate overnight produces deeper flavor and maximum tenderness.