Description
This recipe for Mexican Tostadas de Beef Carne Asada features tender, marinated flank or skirt steak grilled to perfection and served on crispy corn tostada shells. Layered with creamy guacamole, tangy sour cream, fresh diced tomatoes, and cilantro, these tostadas offer a vibrant and satisfying Mexican street food experience perfect for any gathering or quick meal.
Ingredients
Scale
For the 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
For Assembly
- 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 the olive oil, lime juice, minced garlic, ground cumin, smoked paprika, salt, and pepper to create a flavorful marinade. Place the flank or skirt steak in a resealable plastic bag or shallow dish and pour the marinade over the steak. Seal or cover and refrigerate for at least 1 hour to allow the flavors to penetrate the meat, or for best results, marinate overnight.
- Cook the Beef Carne Asada: Preheat your grill or skillet over high heat to ensure a nice sear. Remove the steak from the marinade, letting any excess marinade drip off to prevent flare-ups or steaming. Grill or cook the steak for 5-7 minutes per side, depending on thickness and your preferred level of doneness. Once cooked, transfer the steak to a cutting board and let it rest for a few minutes to retain juices. Then slice the steak thinly against the grain into strips for maximum tenderness.
- Assemble the Tostadas: Arrange the corn tostada shells on a serving platter. Start by placing a generous amount of sliced carne asada on each tostada. Add a layer of creamy guacamole, then a dollop of sour cream or Mexican crema. Top with diced tomatoes and chopped fresh cilantro, and add sliced jalapeños if you prefer some heat. Serve immediately with lime wedges on the side to squeeze fresh citrus over the top, enhancing all the flavors.
Notes
- Marinating the steak overnight will deepen the flavors and tenderize the meat further.
- If you don’t have a grill, a cast-iron skillet works well to cook the steak at high heat.
- Choose corn tostada shells that are sturdy enough to hold the toppings without breaking.
- Adjust the amount of jalapeños to your preferred spice level or omit if sensitive to heat.
- Leftover carne asada can be refrigerated for up to 3 days and used in tacos or salads.
