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
Scale
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.
