There is nothing quite like sinking your teeth into a perfectly crisp tostada piled high with juicy, flavorful meat and fresh toppings. This Mexican Tostadas de Carne Asada Recipe captures all those vibrant, mouthwatering flavors in one easy-to-make dish. From the tangy marinade that tenderizes the steak to the crunchy corn shell and creamy avocado, every bite bursts with texture and zest. If you love bold, authentic Mexican cuisine that feels both festive and comforting, this recipe is a must-try for your next meal.
Ingredients You’ll Need
These ingredients are simple pantry staples and fresh produce that come together beautifully to create the layers of flavor and texture essential in Mexican tostadas. Each component plays a vital role, whether it’s the juicy marinade adding depth to the steak or the crisp fresh veggies brightening the dish.
- 1 ½ lbs flank or skirt steak: These cuts marinate and grill perfectly for tender, charred carne asada.
- 1/4 cup orange juice: Adds subtle sweetness and helps tenderize the meat in the marinade.
- 1/4 cup lime juice (about 2 limes): Provides refreshing acidity that balances the richness.
- 2 tbsp olive oil: Keeps the steak moist and helps infuse the marinade flavors.
- 3 cloves garlic, minced: Brings a savory punch to the meat.
- 1 tsp ground cumin: Adds earthy warmth and traditional Mexican flavor.
- 1 tsp chili powder: Gives a gentle heat and smoky undertone.
- 1/2 tsp paprika: Contributes color and mild sweetness.
- Salt and black pepper to taste: Essential seasoning to enhance every flavor.
- 8–10 corn tostada shells: For that satisfying crunch and authentic base.
- 1 can (15 oz) refried beans: Creamy layer that adds protein and richness.
- 1 avocado, sliced or mashed: Adds luscious creaminess and balance.
- 1/2 cup shredded lettuce: Fresh crunch to complement the hearty steak.
- 1/2 cup diced tomatoes or pico de gallo: Imparts bright, juicy freshness in every bite.
- 1/2 cup shredded Mexican cheese blend or queso fresco: Offers a mild, melty contrast.
- 1/4 cup Mexican crema or sour cream: A silky drizzle that cools and ties the dish together.
- Lime wedges, for serving: To add extra zing at the table.
- Fresh cilantro, for garnish (optional): Brings herbal brightness and color.
How to Make Mexican Tostadas de Carne Asada Recipe
Step 1: Marinate the Steak
First, combine the orange juice, lime juice, olive oil, garlic, cumin, chili powder, paprika, salt, and black pepper in a bowl. This vibrant marinade is key to infusing the steak with layers of citrusy, smoky flavor while tenderizing it beautifully. Place your flank or skirt steak in a sealed bag or shallow dish and pour the marinade over it. Let it soak up all those tastes for at least 2 hours, or even better, overnight if you have the time. The longer it marinates, the more flavorful and tender the carne asada will be.
Step 2: Grill the Steak
Preheat your grill or skillet to medium-high heat until nice and hot. Remove the steak from the marinade, letting any excess drip off, then grill it for about 4 to 5 minutes per side to reach a perfect medium-rare doneness. This grilling process locks in the flavors and creates the signature charred edges that make carne asada so irresistible. After cooking, transfer the steak to a plate and loosely cover with foil. Resting it for 5 minutes allows the juices to redistribute, resulting in juicy slices.
Step 3: Prepare the Toppings
While the steak is resting, warm the refried beans either on the stove or in the microwave until creamy and hot. Shred the lettuce finely to add a crisp layer, dice fresh tomatoes or prepare your favorite pico de gallo for that bright, tangy pop, slice or mash the avocado for creaminess, and shred your Mexican cheese blend or crumble queso fresco. Having all these toppings ready makes assembly fun and easy.
Step 4: Assemble the Tostadas
Spread a generous spoonful of warm refried beans onto each crunchy corn tostada shell—they act as a glue and add a savory base. Next, layer on the thinly sliced carne asada, letting those tender, smoky slices shine. Add shredded lettuce and diced tomatoes on top, then sprinkle the cheese evenly. Finish with creamy avocado slices or mash and drift a drizzle of Mexican crema or sour cream over each tostada. This layering creates a perfect balance of crispy, creamy, juicy, and savory elements in every bite.
Step 5: Garnish and Serve
For that final flair, add fresh cilantro leaves if you like a touch of herbal brightness and serve lime wedges on the side. The lime juice squeezed just before eating lifts the entire dish, giving it a refreshing zing that ties every flavor together. Serve immediately so the tostada shells stay crisp and delightfully crunchy.
How to Serve Mexican Tostadas de Carne Asada Recipe
Garnishes
Fresh cilantro adds a vivid green color and herbal aroma that complements the smoky carne asada beautifully. Lime wedges provide an interactive element, inviting diners to add brightness as they wish. For an added kick, sliced jalapeños or a sprinkle of smoky paprika on top can elevate the flavor even more.
Side Dishes
Keep it simple with a side of Mexican rice or charro beans to soak up all those tasty juices. A fresh corn salad or a tangy cucumber and jicama slaw also pair wonderfully, adding crunch and lightness to balance the richness of the tostadas. Don’t forget a cold cerveza or a refreshing agua fresca to complete your feast.
Creative Ways to Present
If you want to impress guests, serve the assembled tostadas on a colorful platter with bowls of each topping on the side for a fun “build-your-own” style. Alternatively, stack layers of chips and toppings in clear glass cups for a playful, deconstructed version. Either way, these presentations turn the Mexican Tostadas de Carne Asada Recipe into a festive experience everyone will love.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the steak slices and toppings separately from the tostada shells in airtight containers in the refrigerator. This prevents the shells from getting soggy and keeps each component fresh for up to 2 days.
Freezing
While the assembled tostadas don’t freeze well because of their crisp nature, you can freeze the marinated steak before cooking. Place it in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the fridge before grilling to preserve the flavors.
Reheating
Reheat the sliced carne asada gently in a skillet or microwave until warmed through, then reassemble the tostadas with fresh or refrigerated toppings. To keep shells crispy, warm them briefly in the oven or toaster oven before serving.
FAQs
What cut of beef is best for carne asada?
Flank or skirt steak is preferred because it has great flavor and tenderizes well with marinade, perfect for slicing thinly for tostadas.
Can I make the marinade without orange juice?
Yes, you can substitute orange juice with a splash of pineapple juice or extra lime juice, but the orange juice adds a subtle sweetness that balances the acidity beautifully.
How do I keep my tostadas crispy?
Always assemble tostadas just before serving to prevent sogginess. Keep beans warm separately and prepare fresh toppings to maintain the delightful crunch.
Is there a vegetarian version of this recipe?
Absolutely! Substitute the carne asada with grilled portobello mushrooms, seasoned tofu, or roasted vegetables, and enjoy the same layers of flavor and texture.
Can I use store-bought pico de gallo?
Definitely! Store-bought pico de gallo works well and saves prep time, just make sure it’s fresh and well-seasoned to complement the other ingredients.
Final Thoughts
There’s something truly special about the Mexican Tostadas de Carne Asada Recipe that brings friends and family together around the table with smiles and satisfied sighs. It’s fresh, vibrant, and so full of soul in every crunchy, flavorful bite. If you’re craving a dish that’s both easy to prepare and delights the senses, give this recipe a try—you’ll be serving up a new favorite in no time.
Print
Mexican Tostadas de Carne Asada Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes (including marinating time)
- Yield: 4 servings (4–6 tostadas)
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Description
These Mexican Tostadas de Carne Asada are a crunchy, flavor-packed favorite featuring marinated grilled flank steak served on crispy corn tostada shells layered with refried beans, fresh avocado, shredded lettuce, tomatoes, cheese, and a drizzle of crema. Perfect for a quick and satisfying meal with vibrant Mexican flavors.
Ingredients
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 the Marinade: Whisk together orange juice, lime juice, olive oil, minced garlic, ground cumin, chili powder, paprika, salt, and black pepper in a bowl. Place the flank or skirt steak in a sealed bag or dish and pour the marinade over it. Seal and refrigerate for at least 2 hours, preferably overnight, to deeply infuse the flavors.
- Grill the Steak: Preheat your grill or skillet over medium-high heat. Remove the steak from the marinade and grill for 4-5 minutes on each side for medium-rare doneness. Once cooked, transfer the steak to a plate and tent it with foil to rest, allowing the juices to redistribute. Then slice the steak thinly against the grain for tenderness.
- Prepare Tostada Toppings: While the steak rests, warm the refried beans on the stovetop or in the microwave. Shred the lettuce, dice the tomatoes or prepare fresh pico de gallo, slice or mash the avocado, and shred your cheese of choice.
- Assemble the Tostadas: Spread a layer of warm refried beans evenly over each tostada shell to help anchor the toppings. Top with sliced carne asada, then add shredded lettuce, diced tomatoes or pico de gallo, shredded cheese, and avocado slices or mash. Drizzle each tostada with Mexican crema or sour cream for a creamy finish.
- Garnish and Serve: Sprinkle fresh cilantro over the tostadas if desired and serve immediately with lime wedges on the side. The lime adds bright acidity and enhances the Mexican flavors. Enjoy while the tostada shells remain crisp.
Notes
- Marinate the steak overnight for more intense flavor and tenderness.
- Use fresh lime juice for the best tangy taste in the marinade and as garnish.
- For a spicier kick, add jalapeño slices to the toppings or increase the chili powder in the marinade.
- Vegetarian option: Skip the steak and add grilled vegetables or mushrooms instead.
- Make sure to serve immediately after assembling to keep tostada shells crisp.
- Leftover grilled steak can be stored in the fridge for up to 3 days.
