Description
This recipe for Mexican Tostadas de Beef Carne Asada features tender and flavorful grilled flank or skirt steak marinated in a zesty blend of lime juice, garlic, and spices. Served on crispy corn tostada shells and topped with creamy guacamole, sour cream, fresh diced tomatoes, cilantro, and optional jalapeños, these tostadas make a vibrant, satisfying meal perfect for gatherings or a delicious weeknight dinner.
Ingredients
Scale
Beef Carne Asada 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 & 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. Place the flank or skirt steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 1 hour, or preferably overnight for maximum flavor absorption.
- Cook the Beef Carne Asada: Preheat a grill or skillet over high heat. Remove the steak from the marinade, letting any excess drip off. Grill or cook the steak for 5-7 minutes per side, depending on thickness and your preferred doneness. Once cooked, 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 into strips.
- Assemble the Tostadas: Arrange the corn tostada shells on a serving platter. Top each shell with a generous portion of sliced carne asada. Add a layer of guacamole followed by a dollop of sour cream or Mexican crema. Sprinkle diced tomatoes, chopped cilantro, and jalapeño slices on top if desired.
- Serve: Serve the assembled tostadas immediately with lime wedges on the side to squeeze over the top for added zest.
Notes
- For best results, marinate the steak overnight to fully infuse flavors.
- If you don’t have a grill, a cast iron skillet or heavy-bottomed pan works well to cook the steak with good searing.
- You can make homemade guacamole for fresher taste or use store-bought to save time.
- Slicing the steak against the grain ensures tender, easy-to-chew pieces.
- Adjust jalapeño slices according to your preferred spice level or omit for a milder version.
