If you are craving the perfect combination of crispy shells, juicy marinated beef, and vibrant fresh toppings, this Mexican Tostadas de Carne Asada Recipe is an absolute must-try. It combines tender, smoky carne asada with layers of creamy beans, crunchy lettuce, and tangy crema for an explosion of texture and flavor in every bite. Perfect for a casual dinner or sharing with friends, this dish brings a festive touch to your table with minimal effort and maximum deliciousness.
Ingredients You’ll Need
The ingredients for this recipe are straightforward but essential, each one contributing a unique flavor or texture that makes these tostadas shine. From the tangy citrus marinade to the creamy avocado and crunchy tostada shells, every component plays a vital role in building those crave-worthy layers.
- Flank or skirt steak (1 ½ lbs): These cuts are ideal for tender, flavorful carne asada that grills beautifully.
- Orange juice (1/4 cup): Adds natural sweetness and tenderizes the meat perfectly.
- Lime juice (1/4 cup, about 2 limes): Brings bright acidity that balances the richness of the steak.
- Olive oil (2 tbsp): Helps keep the meat juicy and enhances the marinade’s flavors.
- Garlic (3 cloves, minced): A punch of aromatic depth that wakes up every bite.
- Ground cumin (1 tsp): Earthy and warm, it’s a classic spice in Mexican cooking.
- Chili powder (1 tsp): Adds subtle heat and complexity to the marinade.
- Paprika (1/2 tsp): For a gentle smoky undertone.
- Salt and black pepper: Essential for seasoning and bringing all the flavors together.
- Corn tostada shells (8–10): Crispy and sturdy, the perfect base for hearty toppings.
- Refried beans (1 can, 15 oz): Creamy layer that adds richness and binds the toppings.
- Avocado (1, sliced or mashed): Adds buttery smoothness and fresh creaminess.
- Shredded lettuce (1/2 cup): Gives a satisfying crunch and a pop of green color.
- Diced tomatoes or pico de gallo (1/2 cup): Juicy, vibrant, and refreshing.
- Shredded Mexican cheese blend or queso fresco (1/2 cup): Melts slightly and adds savory tang.
- Mexican crema or sour cream (1/4 cup): Drizzled on top for cool richness and a touch of tang.
- Lime wedges: To squeeze over the finished tostadas for an extra zing.
- Fresh cilantro (optional): Adds a fragrant, herbal brightness that lifts the whole dish.
How to Make Mexican Tostadas de Carne Asada Recipe
Step 1: Marinate the Steak
Start by whisking together orange juice, lime juice, olive oil, minced garlic, and the spices—cumin, chili powder, paprika, salt, and pepper. This vibrant marinade not only infuses the steak with bold Mexican flavors but also tenderizes it wonderfully. Place your flank or skirt steak in a sealed bag or dish with the marinade, then pop it in the fridge to soak up all the goodness for at least 2 hours or preferably overnight for the best results.
Step 2: Grill the Carne Asada
Once marinated, preheat your grill or a heavy skillet to medium-high heat. Cook the steak for about 4 to 5 minutes on each side until it reaches medium-rare, locking in those juices and smoky char marks that make carne asada so irresistible. Let the steak rest covered loosely with foil after cooking—this step keeps the meat tender and makes it easier to slice thinly against the grain.
Step 3: Prepare Your Toppings
While the steak rests, warm up your refried beans until they’re nice and creamy. Shred fresh lettuce, chop tomatoes or whip up a quick pico de gallo, slice your avocado, and shred the cheese so everything is ready to top your tostadas immediately.
Step 4: Assemble the Tostadas
Spread a generous layer of warm refried beans onto each crispy tostada shell. Then pile on the thin slices of carne asada, followed by shredded lettuce, diced tomatoes, and cheese. Add luscious avocado slices or a smear of mashed avocado to introduce a cool, creamy contrast, and make sure to drizzle the tostadas with Mexican crema to bring it all together.
Step 5: Garnish and Serve
Finish every tostada with fresh cilantro leaves if using and a squeeze of lime juice to brighten those fantastic flavors. Serve immediately to enjoy the delightful crunch of the tostada shell paired with the juicy, tender steak and all the fresh, creamy toppings.
How to Serve Mexican Tostadas de Carne Asada Recipe
Garnishes
Fresh cilantro and lime wedges truly elevate this dish. The herb adds a fragrant brightness that complements the smoky meat perfectly, while the lime wedges let everyone tailor the tanginess to their liking. You can also sprinkle a touch of crumbled queso fresco or chopped jalapeños for a little extra zing and texture.
Side Dishes
Pair your Mexican Tostadas de Carne Asada Recipe with simple sides that won’t compete but rather complement. Cilantro lime rice, grilled corn off the cob, or a crisp jicama salad balance the meal beautifully while keeping that fresh, vibrant Mexican vibe going strong. A cold cerveza or a zesty margarita will also make a wonderful companion to these flavor-packed tostadas.
Creative Ways to Present
If you’re serving guests or want to make a casual party more festive, consider offering a toppings bar where everyone can customize their own tostadas. You can include additional options like pickled red onions, sliced radishes, hot sauce varieties, and different salsas for an interactive and colorful presentation that will impress and delight.
Make Ahead and Storage
Storing Leftovers
To keep leftovers fresh, store the carne asada slices and toppings separately from the tostada shells. Place the steak in an airtight container in the refrigerator for up to 3 days, and keep any fresh ingredients like lettuce and avocado wrapped tightly or stored in separate containers to avoid sogginess.
Freezing
While the steak itself can be frozen after cooking—keep it in an airtight freezer-safe container or bag—avoid freezing the assembled tostadas or fresh toppings, as textures and flavors degrade quickly. Freeze the cooked carne asada for up to 2 months and thaw in the refrigerator before reheating.
Reheating
Reheat the steak gently in a skillet over medium-low heat or in the microwave with a damp paper towel to retain moisture. Avoid overheating to keep it tender. Warm the refried beans separately, and re-crisp tostada shells in a hot oven or toaster oven for a minute or two before assembling to restore their crunch.
FAQs
Can I use a different cut of beef for carne asada?
Absolutely! While flank or skirt steak is traditional and has great flavor and texture, you can also use flap meat or sirloin. Just choose a cut that’s flavorful and tender enough for quick grilling.
How do I make the tostadas less messy to eat?
Using thin slices of steak and not overloading the toppings can help. Also, ensure the tostada shells are sturdy and add a layer of refried beans first to create a barrier that helps keep the toppings in place.
Can I make this recipe vegetarian?
Yes! You can substitute the carne asada with grilled portobello mushrooms, seasoned grilled vegetables, or even a plant-based meat alternative to enjoy a similar flavor profile while keeping things meat-free.
What’s the best way to marinate the steak overnight?
Place your steak and marinade in a sealable plastic bag or covered container, making sure the meat is fully coated. Refrigerate overnight for maximum flavor absorption and tenderizing benefits.
How do I keep the tostada shells from getting soggy?
Serve the tostadas immediately after assembling, or keep the shells and toppings separate until ready to eat. Warming the shells briefly before serving also helps maintain their crisp texture.
Final Thoughts
Trying your hand at this Mexican Tostadas de Carne Asada Recipe is like inviting a fiesta of bold flavors and contrasting textures into your kitchen. Whether you’re making a weeknight dinner or entertaining friends, these tostadas are sure to become a beloved staple. So gather your ingredients, fire up that grill, and prepare for a delicious meal that will have everyone asking for seconds!
Print
Mexican Tostadas de Carne Asada Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes (including marinating time)
- Yield: 4 servings, 4–6 tostadas
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
These Mexican Tostadas de Carne Asada are a crunchy, flavor-packed favorite featuring marinated and grilled flank or skirt steak atop crispy corn tostada shells, layered with refried beans, fresh avocado, lettuce, tomatoes, cheese, and a drizzle of Mexican crema. Perfect for a satisfying and vibrant meal with classic Mexican flavors.
Ingredients
For the Carne Asada Marinade
- 1 ½ lbs flank or skirt steak
- 1/4 cup orange juice
- 1/4 cup lime juice (about 2 limes)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and black pepper to taste
For the Tostadas
- 8–10 corn tostada shells
- 1 can (15 oz) refried beans
- 1 avocado, sliced or mashed
- 1/2 cup shredded lettuce
- 1/2 cup diced tomatoes or pico de gallo
- 1/2 cup shredded Mexican cheese blend or queso fresco
- 1/4 cup Mexican crema or sour cream
- Lime wedges, for serving
- Fresh cilantro, for garnish (optional)
Instructions
- Prepare Marinade: Whisk together orange juice, lime juice, olive oil, minced garlic, ground cumin, chili powder, paprika, salt, and black pepper in a bowl to create the marinade. Place the flank or skirt steak in a sealed bag or shallow dish and pour the marinade over it. Marinate in the refrigerator for at least 2 hours or overnight for best flavor penetration.
- Cook the Steak: Preheat a grill or skillet over medium-high heat. Remove steak from marinade and grill for about 4–5 minutes on each side, aiming for medium-rare doneness. Once cooked, transfer steak to a plate, tent with foil, and let it rest for a few minutes to retain juices. After resting, slice the steak thinly against the grain for tender bite-sized pieces.
- Prepare Toppings: While the steak rests, warm the refried beans in a small pot or microwave until heated through. Shred the lettuce, dice tomatoes or prepare pico de gallo as preferred, slice or mash the avocado, and shred or crumble the Mexican cheese blend or queso fresco.
- Assemble Tostadas: Spread a generous layer of warm refried beans onto each corn tostada shell. Top with sliced carne asada, followed by shredded lettuce, diced tomatoes, shredded cheese, and avocado slices or mash. Drizzle each fully loaded tostada with Mexican crema or sour cream for added richness.
- Garnish and Serve: Finish each tostada with fresh cilantro leaves if desired and serve immediately with lime wedges on the side to squeeze over. Enjoy these tostadas while the shells remain crisp and the flavors are fresh.
Notes
- Marinating the steak overnight intensifies the flavor and helps tenderize the meat.
- Use skirt or flank steak for the best texture and authentic taste.
- If you don’t have a grill, a heavy skillet or cast-iron pan works well for cooking the steak.
- For a vegetarian version, substitute the carne asada with grilled mushrooms or roasted vegetables.
- Serve immediately to enjoy the tostadas while the shells are crisp and crunchy.
