Mexican Tostadas de Carne Asada

 

 

 

 

 

 

 

Ingredients

→ Carne Asada
900 g flank steak or skirt steak
60 ml olive oil
60 ml freshly squeezed lime juice
4 garlic cloves, finely minced
1 tsp ground cumin
1 tsp smoked paprika
Salt, to taste
Black pepper, to taste
Fresh cilantro, chopped, for garnish
→ Tostada Assembly
8–10 corn tostada shells
480 ml guacamole
240 ml sour cream or Mexican crema
175 g fresh tomatoes, diced
15 g fresh cilantro, chopped
Sliced jalapeños, optional for extra heat
Lime wedges, for serving

Instructions

Combine olive oil, lime juice, minced garlic, ground cumin, smoked paprika, salt, and black pepper in a mixing bowl and whisk until well incorporated.

Place flank or skirt steak in a resealable bag or shallow dish, pour marinade evenly over the meat, seal or cover, and refrigerate for a minimum of 1 hour, preferably overnight to enhance flavor.

Preheat a grill or heavy skillet on high heat. Remove steak from marinade, allowing excess to drain, and grill for 5–7 minutes per side until the desired doneness is reached. Rest briefly, then slice the steak thinly across the grain.

Arrange tostada shells on a serving platter. Distribute sliced carne asada over each shell. Add a generous layer of guacamole, a dollop of sour cream or crema, and top with diced tomatoes, chopped cilantro, and sliced jalapeños if using.

Present immediately with lime wedges alongside for squeezing over the tostadas.