Description

These Mexican Tostadas de Beef Carne Asada feature tender, marinated flank or skirt steak grilled to perfection and served on crispy corn tostada shells. Topped with fresh guacamole, sour cream, diced tomatoes, cilantro, and optional jalapeños, this vibrant recipe offers a delicious and satisfying way to enjoy classic carne asada flavors in an easy-to-assemble tostada format, perfect for casual meals or entertaining.

Ingredients

Marinade and Steak

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 and 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

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Instructions

Prepare the Marinade: 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 the steak. Seal or cover and refrigerate for at least 1 hour, or for optimal flavor, marinate overnight.
Cook the Steak: Preheat your grill or skillet over high heat. Remove the steak from the marinade, allowing excess to drip off. Grill or cook the steak for 5-7 minutes on each side, adjusting time based on thickness and desired doneness. Transfer cooked steak to a cutting board and let it rest a few minutes before slicing thinly against the grain into strips.
Assemble the Tostadas: Lay out the corn tostada shells on a serving platter. Top each shell generously with sliced carne asada, followed by a layer of guacamole and a dollop of sour cream or Mexican crema. Sprinkle diced tomatoes, chopped cilantro, and sliced jalapeños if using over the top.
Serve: Serve the assembled tostadas immediately with lime wedges on the side for squeezing fresh lime juice over the toppings, enhancing the flavor.

Notes

Marinating overnight enhances the flavor and tenderness of the steak.
Use fresh lime juice for the best tangy flavor.
For a smoky flavor, use a grill; alternatively, a cast-iron skillet works well on the stovetop.
If preferred, substitute sour cream with Mexican crema for a more authentic taste.
Adjust the jalapeño slices based on desired heat level or omit for a milder dish.
Leftover grilled steak can be refrigerated and used in tacos or salads within 2-3 days.