If you’re craving a dish that bursts with vibrant flavors, crunchy textures, and a touch of smoky, citrusy goodness, then this Mexican Tostadas de Carne Asada Recipe is your new best friend. Imagine tender, marinated flank steak grilled to perfection, sliced thinly, and layered atop crispy corn tostada shells, piled high with creamy guacamole, fresh tomatoes, and a cooling drizzle of sour cream or crema. Every bite is a delightful fiesta for your taste buds, combining tradition with simplicity that makes this recipe both approachable and irresistible. Trust me, once you make these, they’ll quickly become a go-to for casual dinners or when friends come over craving something special.
Ingredients You’ll Need
The magic of this Mexican Tostadas de Carne Asada Recipe lies in its straightforward but essential ingredients. Each element—from the juicy flank steak to the zesty lime juice and crunchy tostada shells—builds layers of flavor and texture that come together in perfect harmony.
- 2 lbs flank steak or skirt steak: The star of the show, providing rich, flavorful meat that’s tender when cooked right.
- 1/4 cup olive oil: Helps the marinade penetrate the meat and adds a subtle richness when grilling.
- 1/4 cup lime juice: Brings bright acidity that tenderizes the steak and adds refreshing tang.
- 4 cloves garlic, minced: Offers pungent aroma and depth of flavor to the marinade.
- 1 teaspoon ground cumin: Adds warm, earthy notes, making the carne asada distinctly Mexican.
- 1 teaspoon smoked paprika: Brings a subtle smokiness that complements the grilled meat perfectly.
- Salt and pepper, to taste: Essential seasonings to enhance all other flavors.
- Fresh cilantro (for garnish): Brightens every bite with its fresh herbal aroma.
- 8-10 corn tostada shells: The crunchy base that holds all the toppings together.
- 2 cups guacamole: Creamy and luscious, it balances the smoky meat with healthy fats.
- 1 cup sour cream or Mexican crema: Adds a cooling, smooth finish to the spicy, savory layers.
- 1 cup diced tomatoes: Freshness and color that bring a juicy pop of flavor.
- 1/2 cup chopped fresh cilantro: For extra herbal brightness in the topping.
- Sliced jalapeños (optional): For those who want a little heat and kick.
- Lime wedges (for serving): To squeeze on top for that final burst of citrus zest.
How to Make Mexican Tostadas de Carne Asada Recipe
Step 1: Marinate the Steak
Start by combining the olive oil, lime juice, minced garlic, ground cumin, smoked paprika, salt, and pepper in a bowl. This vibrant marinade is the secret weapon that infuses the flank steak with layers of tangy, smoky flavor. Coat the steak generously in this mixture and let it rest for at least 30 minutes, or preferably a couple of hours, so those bold flavors really soak in.
Step 2: Grill the Meat
Fire up your grill or preheat a grill pan over medium-high heat. Cook the marinated steak for about 4-6 minutes per side, depending on thickness, until you get beautiful char marks and the meat reaches your desired doneness (medium rare is ideal for tenderness). The marinade caramelizes slightly during grilling, creating a wonderfully smoky crust that makes every slice irresistible.
Step 3: Rest and Slice
Once off the grill, let the steak rest for about 5-10 minutes. This step is crucial for juicy meat that doesn’t dry out when you slice it. Then, thinly slice the steak against the grain to ensure each bite is tender and melts in your mouth.
Step 4: Assemble the Tostadas
Lay out the corn tostada shells on a platter and spread a generous layer of guacamole on each one. Next, pile on the sliced carne asada, followed by diced tomatoes and a sprinkle of chopped fresh cilantro. Add a dollop of sour cream or Mexican crema. If you like some heat, top with sliced jalapeños, then finish everything off with a squeeze of fresh lime juice for that extra zing.
How to Serve Mexican Tostadas de Carne Asada Recipe
Garnishes
Fresh cilantro is a must for garnish—it adds a punch of herbal brightness that cuts through the richness of the carne asada and crema. Lime wedges allow everyone to customize their tostadas with a fresh citrus burst. If you enjoy heat, sweet pickled onions or sliced radishes make fantastic garnishes to spice things up and add crunch.
Side Dishes
Mexican rice or a light black bean salad complement the tostadas perfectly by adding hearty, comforting sides that don’t overpower the main flavors. A crisp green salad with avocado and a tangy vinaigrette can also balance the richness. If you’re feeling indulgent, a simple bowl of chips and salsa is always a crowd-pleaser alongside this dish.
Creative Ways to Present
For a festive gathering, set up a tostada bar with all the ingredients laid out buffet-style. Let your guests build their own Mexican Tostadas de Carne Asada Recipe masterpiece exactly how they like it. Alternatively, try layering all the toppings in a shallow salad bowl for a deconstructed tostada salad that’s easier to eat and just as flavorful.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the cooked carne asada separately in an airtight container and keep the toppings chilled in another container. The tostada shells stay crispy if kept separate at room temperature. This way, you can quickly assemble fresh tostadas the next day without any sogginess.
Freezing
You can freeze the cooked carne asada for up to 2 months. Portion it out into freezer-safe bags or containers and thaw overnight in the refrigerator before reheating. Avoid freezing guacamole or sour cream as their textures don’t hold up well after freezing.
Reheating
Reheat the steak quickly in a hot skillet or under the broiler just until warmed through to retain tenderness and juiciness. Avoid overcooking, which can make the meat tough. Warm the tostada shells briefly in the oven if needed to restore their crispness before assembling.
FAQs
Can I use a different cut of beef besides flank or skirt steak?
Absolutely! While flank or skirt steak give the best texture and flavor for carne asada, you can also use sirloin or ribeye. Just keep in mind that the cooking time and tenderness might vary slightly.
How spicy is this Mexican Tostadas de Carne Asada Recipe?
The basic recipe isn’t overly spicy, but adding sliced jalapeños or a dash of hot sauce can easily crank up the heat. You can customize the spice level to suit your taste perfectly.
Is it okay to use store-bought guacamole?
Definitely! Store-bought guacamole works great for convenience, but homemade guacamole adds that fresh, vibrant touch if you have the time. Either way, the creaminess balances out the smoky meat beautifully.
Can I make this recipe vegetarian?
While this recipe is built around carne asada, you can swap the steak for grilled portobello mushrooms, roasted vegetables, or black beans for a vegetarian twist that still tastes amazing on tostadas.
What drink pairs well with Mexican Tostadas de Carne Asada Recipe?
A crisp, cold Mexican lager or a refreshing margarita with fresh lime juice pairs especially well. Non-alcoholic options like sparkling water with lime or horchata provide a lovely balance to the smoky, tangy flavors too.
Final Thoughts
There’s something so satisfying and fun about biting into a crispy tostada loaded with juicy carne asada and all the fresh, flavorful toppings. This Mexican Tostadas de Carne Asada Recipe is a wonderful way to bring friends and family together over a meal that feels festive and authentic but remains simple enough to whip up on any weeknight. Give it a try—you’ll find it quickly becomes one of your favorite dishes to make and share.
Print
Mexican Tostadas de Carne Asada Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes plus marinating time
- Yield: 8-10 tostadas
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
This vibrant Mexican Tostadas de Carne Asada recipe features tender, marinated flank steak grilled to perfection and served on crispy corn tostada shells topped with fresh guacamole, sour cream, diced tomatoes, and cilantro. Ideal for a flavorful and festive meal, these tostadas bring together smoky, tangy, and fresh flavors for a deliciously satisfying dish perfect for gatherings or casual dinners.
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 Garnishes
- 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 for spice)
- Lime wedges (for serving)
- Fresh cilantro (for garnish)
Instructions
- Prepare the Marinade: In a bowl, combine the olive oil, lime juice, minced garlic, ground cumin, smoked paprika, salt, and pepper. Whisk together until well blended to create a flavorful marinade for the steak.
- Marinate the Steak: Place the flank or skirt steak in a shallow dish or a resealable plastic bag and pour the marinade over it. Ensure the steak is well coated. Cover and refrigerate for at least 1 hour, preferably up to 4 hours, to let the flavors fully infuse.
- Preheat the Grill: Heat your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
- Grill the Steak: Remove the steak from the marinade, allowing excess marinade to drip off. Grill the steak for about 4-6 minutes per side, depending on thickness, until it reaches your desired level of doneness (medium-rare to medium is recommended). Remove from the grill and let it rest for 5-10 minutes to retain its juices.
- Slice the Steak: Thinly slice the rested steak against the grain to ensure tenderness for the tostadas.
- Assemble the Tostadas: Arrange the corn tostada shells on a serving platter. Spread a layer of guacamole on each tostada, followed by slices of carne asada. Top with a dollop of sour cream or Mexican crema, diced tomatoes, chopped cilantro, and jalapeño slices if desired.
- Garnish and Serve: Garnish the assembled tostadas with fresh cilantro and serve with lime wedges on the side for squeezing over the top, enhancing the bright and fresh flavors.
Notes
- Marinate the steak longer for deeper flavor, up to 4 hours or overnight for best results.
- You can substitute flank or skirt steak with other grilling-friendly cuts like ribeye or sirloin for varying textures and flavors.
- For more heat, add sliced jalapeños or a drizzle of hot sauce when assembling.
- Grill tostada shells for 1-2 minutes if you prefer extra crispiness before topping.
- Store leftover steak separately and assemble tostadas fresh to keep shells crunchy.
