Description
Sizzling Mexican tostadas de beef carne asada bring bold flavor and crispy textures to your dinner table. Authentic spices and tender grilled meat create a mouthwatering experience you won’t forget.
Ingredients
Scale
Main Protein:
- 1.5 lbs beef (flank or skirt steak)
- 0.25 cup lime juice
- 2 cloves garlic
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
- 0.5 tsp black pepper
Tostada Base:
- 8 corn tortillas
- 0.5 cup vegetable oil (for frying)
Toppings and Garnishes:
- 1 cup refried beans
- 1.5 cups shredded lettuce
- 1 cup diced tomatoes
- 0.5 cup diced onions
- 0.5 cup chopped cilantro
- 1 cup shredded mexican cheese
- 0.5 cup sour cream
- 1 avocado, sliced
- 2 limes, cut into wedges
Instructions
- Marinate the beef by combining lime juice, minced garlic, chili powder, cumin, salt, and pepper in a shallow dish, thoroughly coating the steak. Refrigerate for 30 minutes to 2 hours to enhance flavor penetration.
- Preheat grill or cast-iron skillet to high heat (around 450°F). Remove steak from marinade and pat dry with paper towels to ensure proper searing.
- Grill the steak for 4-5 minutes per side for medium-rare, achieving a dark caramelized crust. Let meat rest for 10 minutes before slicing against the grain into thin strips.
- Heat vegetable oil in a heavy skillet to 350°F. Carefully fry corn tortillas until crisp and golden, about 1-2 minutes per side. Drain on paper towels to remove excess oil.
- Warm refried beans in a separate pan, creating a smooth spreadable layer for the tostada base.
- Assemble tostadas by spreading a thin layer of refried beans on each crispy tortilla, then generously top with sliced carne asada.
- Sprinkle shredded lettuce, diced tomatoes, and onions over the meat. Distribute Mexican cheese evenly across the surface.
- Garnish with fresh cilantro, sour cream, and avocado slices. Serve immediately with lime wedges for squeezing.
- Offer additional hot sauce or salsa on the side for guests who prefer extra heat.
Notes
- Select lean beef cuts like flank or skirt steak for optimal tenderness and flavor absorption during marination.
- Pat meat completely dry before grilling to achieve restaurant-quality caramelized exterior and prevent steaming instead of searing.
- Use fresh corn tortillas and maintain consistent oil temperature while frying to guarantee crispy, golden tostada shells without absorbing excess grease.
- Consider dietary modifications by substituting beef with grilled chicken, plant-based protein, or seasoned jackfruit for vegetarian/vegan alternatives.
- Prep Time: 30 minutes to 2 hours
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 720
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 50 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 90 mg