TASTY CARNE ASADA TOSTADAS

Craving a flavor explosion that’s both satisfying and incredibly easy to make? Are you looking for something beyond your usual taco night? Forget those bland weeknight dinners, because we’re about to dive headfirst into a culinary adventure that will tantalize your taste buds: making Mexican Tostadas de Carne Asada So Tasty! Get ready, because I’m going to show you exactly how to create the most mouthwatering, crowd-pleasing tostadas you’ve ever had, guaranteed to become a family favorite.

Gathering Your Heavenly Ingredients

Here’s what you’ll need to build these delicious tostadas. Don’t worry if you don’t have everything on hand; feel free to make substitutions based on what’s in your pantry!

For the Carne Asada:

• 1.5 lbs Flank Steak or Skirt Steak: The star of the show!
• 1/4 cup Olive Oil: For marinating and grilling.
• 1/4 cup Lime Juice: Freshly squeezed is best!
• 2 cloves Garlic: Minced for that essential flavor.
• 1 tsp Chili Powder: Adds a touch of warmth.
• 1 tsp Cumin: Earthy and aromatic.
• 1/2 tsp Smoked Paprika: For a smoky depth.
• 1/2 tsp Onion Powder: Enhances the savory notes.
• 1/4 tsp Oregano: Mexican oregano if you can find it!
• Salt and Pepper: To taste.

For the Tostada Assembly:

• 12 Corn Tostada Shells: Store-bought or homemade.
• 1 can (16 oz) Refried Beans: Warm and creamy.
• 1 cup Shredded Lettuce: Crisp and refreshing.
• 1 cup Diced Tomatoes: Juicy and vibrant.
• 1/2 cup Diced Red Onion: Adds a bit of bite.
• 1/2 cup Crumbled Queso Fresco: Salty and crumbly (Cotija is a good substitute).
• Avocado or Guacamole: For creamy goodness.
• Salsa: Your favorite kind!
• Lime Wedges: For serving.
• Optional: Sour Cream or Mexican Crema

Step-by-Step to Tostada Perfection

Alright, let’s get cooking! Don’t be intimidated; these steps are straightforward and easy to follow. Remember, cooking should be fun!

Marinating the Carne Asada:

1. In a medium bowl, whisk together the olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, onion powder, oregano, salt, and pepper. This is your flavor powerhouse!
2. Place the flank steak or skirt steak in a large resealable bag or dish. Pour the marinade over the steak, ensuring it’s evenly coated.
3. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor. The longer it marinates, the more tender and flavorful it will be!

Grilling the Carne Asada:

1. Preheat your grill to medium-high heat. Make sure your grates are clean!
2. Remove the steak from the marinade and discard the marinade.
3. Grill the steak for 3-5 minutes per side for medium-rare, or longer if you prefer it more well-done. Use a meat thermometer to ensure it reaches your desired level of doneness. I like mine at 130-135°F for medium-rare.
4. Let the steak rest for 5-10 minutes before slicing against the grain into thin strips. This is crucial for tenderness!

Assembling the Tostadas:

1. Warm the refried beans in a saucepan over low heat or in the microwave.
2. Spread a generous layer of warm refried beans onto each tostada shell.
3. Top with the sliced carne asada.
4. Add shredded lettuce, diced tomatoes, diced red onion, and crumbled queso fresco.
5. Drizzle with your favorite salsa and top with avocado slices or a dollop of guacamole.
6. Serve immediately with lime wedges.

The Secret’s in the Steak: Choosing and Preparing Your Carne Asada

Let’s be real: the carne asada is the star of the tostada show. Choosing the right cut and prepping it properly makes all the difference. I always recommend flank steak or skirt steak because they’re flavorful and relatively quick to cook. Flank steak is leaner, while skirt steak has more marbling, which means more flavor! But here’s the real secret: don’t skip the marinade! That’s where all the magic happens, infusing the steak with those amazing Mexican flavors. And remember to slice against the grain after grilling – it’s essential for a tender bite.

Tostada Toppings: Beyond the Basics

While the classic toppings are delicious, don’t be afraid to get creative! Tostadas are all about customization. Think about adding some grilled corn, pickled onions, or even a sprinkle of toasted pumpkin seeds for added texture and flavor. Feeling adventurous? Try adding a scoop of MEXICAN STREET CORN PASTA as a topping for a truly unforgettable experience! Consider making a batch of MEXICAN STREET CORN SOUP and using some of the corn kernels to top the tostadas.

Tostada Shells: Store-Bought vs. Homemade

You can definitely use store-bought tostada shells, and they’re perfectly fine in a pinch. However, if you have a little extra time, making your own is surprisingly easy and totally worth it! Simply lightly brush corn tortillas with oil and bake them at 350°F (175°C) for about 10-15 minutes, or until they’re crispy and golden brown. You can also fry them in a skillet with a little oil until they’re crisp. Homemade tostada shells have a fresher, more authentic flavor that really elevates the whole dish. If you’re feeling ambitious, you could even try making your own tortillas from scratch!

Salsa Sensations: Finding Your Perfect Match

The salsa is another key element of a great tostada. There are so many different types of salsa to choose from, so find one that you truly love! From mild and fruity mango salsa to fiery habanero salsa, the possibilities are endless. I personally love a good roasted tomato salsa with a hint of smokiness. If you’re making your own salsa, be sure to use fresh, high-quality ingredients. For a lighter touch similar to these tostadas, perhaps try SHRIMP TACOS with a creamy lime sauce.

Making it a Meal: Side Dish Suggestions

While these tostadas are delicious on their own, they’re even better when paired with a few tasty side dishes. Consider serving them with a side of GARLIC BUTTER BEEF POTATOES for a heartier meal. Alternatively, a simple side salad with a lime vinaigrette is a great way to balance out the richness of the tostadas. Another fantastic option is Mexican rice and beans, which are always a crowd-pleaser. If you’re aiming for a lighter meal overall, consider some CHICKEN STREET TACOS on the side.

Tips for the Perfect Tostada Texture

Nobody wants a soggy tostada! To prevent this, make sure your tostada shells are nice and crispy. Also, don’t overload them with toppings, especially wet ingredients like salsa. Spread the refried beans in a thin, even layer to create a barrier between the shell and the other toppings. Assemble the tostadas just before serving to prevent them from getting soggy. These steps will ensure your tostadas stay crunchy and delicious from the first bite to the last!

Make Ahead Magic: Prepping for a Party

Planning to serve these tostadas at a party? You can definitely do some prep work ahead of time to make things easier on yourself. The carne asada can be marinated the night before, and you can also chop all the vegetables and prepare the toppings in advance. Store everything separately in airtight containers in the refrigerator. When it’s time to assemble the tostadas, simply grill the steak and put everything together. This will save you a ton of time and stress on the day of the party!

So there you have it – my foolproof guide to making Mexican Tostadas de Carne Asada So Tasty! I know you’ll absolutely nail this recipe. Remember to have fun, experiment with different toppings, and most importantly, enjoy the delicious results! Happy cooking!

Tasty Carne Asada Tostadas

These carne asada tostadas are a flavor explosion, perfect for a satisfying and easy-to-make meal. Marinated flank or skirt steak is grilled to perfection and piled high on crispy tostada shells with refried beans, fresh toppings, and your favorite salsa for a guaranteed crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs Flank Steak or Skirt Steak
• 1/4 cup Olive Oil
• 1/4 cup Lime Juice
• 2 cloves Garlic, minced
• 1 tsp Chili Powder
• 1 tsp Cumin
• 1/2 tsp Smoked Paprika
• 1/2 tsp Onion Powder
• 1/4 tsp Oregano, Mexican oregano if possible
• Salt and Pepper to taste
• 12 Corn Tostada Shells
• 1 cup Shredded Lettuce
• 1 cup Diced Tomatoes
• 1/2 cup Diced Red Onion
• 1/2 cup Crumbled Queso Fresco or Cotija
• Avocado or Guacamole
• Sals a
• Lime Wedges for serving
• Optional: Sour Cream or Mexican Crema

Equipment

• Medium bowl
• Large resealable bag or dish
• Grill
• Meat thermometer
• Cutting board
• Knife
• Saucepan
• Spoon
• Microwave (optional)
• Tongs

Method

 

1. **Marinating the Carne Asada:** In a medium bowl, whisk together the olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, onion powder, oregano, salt, and pepper.
2. Place the flank steak or skirt steak in a large resealable bag or dish. Pour the marinade over the steak, ensuring it’s evenly coated.
3. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
4. **Grilling the Carne Asada:** Preheat your grill to medium-high heat.
5. Remove the steak from the marinade and discard the marinade.
6. Grill the steak for 3-5 minutes per side for medium-rare, or longer for well-done. Use a meat thermometer; 130-135°F for medium-rare is ideal.
7. Let the steak rest for 5-10 minutes before slicing against the grain into thin strips.
8. **Assembling the Tostadas:** Warm the refried beans in a saucepan over low heat or in the microwave.
9. Spread a generous layer of warm refried beans onto each tostada shell.
10. Top with the sliced carne asada.
11. Add shredded lettuce, diced tomatoes, diced red onion, and crumbled queso fresco.
12. Drizzle with your favorite salsa and top with avocado slices or a dollop of guacamole.
13. Serve immediately with lime wedges and optional sour cream or Mexican crema.

Notes

For best results, marinate the carne asada for at least 2 hours. Slicing the steak against the grain is crucial for tenderness. To prevent soggy tostadas, assemble them just before serving. Leftover carne asada can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. For a spicier kick, add a pinch of cayenne pepper to the marinade or use a hotter salsa.