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
Scale
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.
