Mexican Tostadas de Carne Asada

Mexican Tostadas de Carne Asada are vibrant, crispy, and full of bold flavor a true taste of authentic street food in every bite. I love how the tender, marinated steak pairs with creamy guacamole, tangy crema, and crunchy tostada shells to create the perfect balance of textures and flavors.

Why You’ll Love This Recipe

I adore this recipe because it’s simple, fresh, and full of personality. The carne asada is juicy and flavorful, marinated with lime, garlic, and spices that give it that unmistakable Mexican flair. I also love how customizable tostadas are — I can top them with whatever I have on hand, from salsa to pickled onions. Whether for a casual dinner, a summer cookout, or a game-day spread, these tostadas always bring everyone to the table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Carne Asada:
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
Fresh cilantro (for garnish)

For the Tostadas:
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)

Directions

1. In a large bowl, whisk together olive oil, lime juice, minced garlic, cumin, smoked paprika, salt, and pepper.
2. Add the flank or skirt steak to the marinade, turning it to coat evenly. Cover and refrigerate for at least 1 hour (I like to let it marinate for 4–6 hours for deeper flavor).
3. Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and pat dry with paper towels.
4. Grill the steak for 4–6 minutes per side, depending on thickness and desired doneness. I like it medium for the juiciest texture.
5. Remove the steak from the grill, cover loosely with foil, and let it rest for 10 minutes before slicing thinly against the grain.
6. To assemble the tostadas, spread a generous layer of guacamole over each corn tostada shell.
7. Top with slices of carne asada, a dollop of sour cream or crema, and sprinkle with diced tomatoes and chopped cilantro.
8. Add sliced jalapeños for extra heat, if desired, and serve with lime wedges on the side for squeezing.
9. I like to serve the tostadas immediately so the shells stay perfectly crisp.

Servings and Timing

This recipe makes about 8–10 tostadas, serving 4–5 people.

• Prep time: 15 minutes
• Marinating time: 1–6 hours (depending on preference)
• Cooking time: 15 minutes
• Assembly: 10 minutes
  Total time: approximately 1½ to 2 hours (including marinating)

Variations

• Cheese Lover’s Version: Add crumbled queso fresco or shredded cotija cheese on top for extra creaminess.
• Veggie Boost: Add shredded lettuce, grilled corn, or black beans for more texture and flavor.
• Spicy Twist: Mix chipotle peppers in adobo sauce into the marinade for smoky heat.
• Chicken or Shrimp Tostadas: Swap the carne asada for grilled chicken or shrimp marinated in the same seasoning blend.
• Street Style: Add a spoonful of pico de gallo and a drizzle of hot sauce to make it taste like a taco stand favorite.

Storage/Reheating

I store leftover carne asada in an airtight container in the refrigerator for up to 3 days. I reheat it gently in a skillet over medium heat or in the microwave for about 30 seconds, just until warm. The tostada shells should always be stored separately in a dry container to keep them crisp. When ready to serve again, I reassemble fresh tostadas — they’re best enjoyed right after assembling for that perfect crunch.

FAQs

Can I cook the carne asada on the stove instead of a grill?

Yes, I often cook it on a cast-iron skillet or grill pan over high heat — it still gets that beautiful char and flavor.

What’s the best cut of meat for carne asada?

I prefer flank or skirt steak because they’re flavorful and tender when sliced thinly against the grain.

Can I make the marinade ahead of time?

Absolutely. I often mix the marinade a day in advance and refrigerate it, ready to use when it’s time to prep the meat.

Do I have to use tostada shells from the store?

No, I sometimes make my own by lightly frying corn tortillas in oil until crispy and golden.

Can I use flour tortillas instead?

You can, but then they’re technically tacos. I love the crunch of corn tostadas for this recipe.

How do I keep the tostadas from getting soggy?

I always assemble them right before serving. Keeping the guacamole and steak separate until serving time helps maintain crispness.

Can I make this dish dairy-free?

Yes, just omit the crema or use a dairy-free alternative. The rest of the ingredients are naturally dairy-free.

What can I serve with carne asada tostadas?

I like to pair them with Mexican rice, refried beans, or a simple cabbage slaw for a complete meal.

Can I marinate the steak overnight?

Yes, overnight marination deepens the flavor, but I wouldn’t go longer than 24 hours to avoid over-tenderizing the meat.

How can I make it extra smoky and flavorful?

I grill over charcoal or add a few drops of liquid smoke to the marinade for that authentic grilled flavor.

Conclusion

I love how Mexican Tostadas de Carne Asada bring together everything I crave in a single bite smoky grilled steak, creamy guacamole, zesty lime, and the irresistible crunch of a tostada shell. This dish is vibrant, satisfying, and endlessly customizable, perfect for gatherings or weeknight dinners when I want a meal that feels festive and full of life.

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