Mexican Tostadas de Carne Asada (Bold Flavor, Easy Crunch!)
Crunchy tostada shells loaded with juicy carne asada, creamy toppings, and fresh flavor in every bite.
Ingredients
For the Steak:
- 2 lbs flank or skirt steak
- 1/4 cup fresh lime juice about 4–5 limes
- 3 tbsp olive oil
- 4 garlic cloves minced
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp oregano
- Salt & pepper to taste
For Assembly:
- 8 tostada shells or baked corn tortillas
- 1 cup refried beans warmed
- 2 cups shredded lettuce
- 1 tomato diced
- 1/2 red onion thinly sliced
- 1 cup shredded Mexican cheese blend
- 1/2 cup crema or Greek yogurt
- 1 avocado sliced
- Cilantro & lime wedges for topping
Instructions
- 1. Whisk together lime juice, olive oil, garlic, cumin, chili powder, paprika, and oregano. Season steak and marinate 2–4 hours.
- 2. Preheat grill or skillet to high. Remove steak from fridge 10 mins before cooking.
- 3. Grill or sear steak for 4–6 mins per side for medium-rare. Rest 5 mins.
- 4. Slice steak thinly against the grain.
- 5. Spread beans on tostadas. Top with lettuce, tomato, onions, steak, cheese, crema, avocado, and cilantro. Serve with lime.
Notes
To prevent soggy shells, spread beans first as a moisture barrier.
Store toppings and steak separately; reheat steak with a splash of lime.
For variety, use chicken, mushrooms, or black beans.
Marinate steak overnight for deeper flavor.
Freeze raw marinated steak to save prep time.