If you’re craving something crunchy, flavorful, and downright satisfying, then you are about to fall in love with this Mexican Tostadas de Carne Asada Recipe. Imagine tender, smoky grilled steak layered on crispy corn tostada shells, topped generously with creamy guacamole, zesty lime, and fresh garnishes that brighten every bite. This dish brings the essence of a vibrant Mexican street food favorite right to your kitchen table, perfect for a fun gathering or a family meal that everyone will rave about. I’m so excited to share this recipe because it’s approachable, packed with layers of flavor, and guaranteed to become one of your go-to meals to impress and indulge all at once.
Ingredients You’ll Need
This Mexican Tostadas de Carne Asada Recipe shines because of its straightforward yet essential ingredients. Each item contributes to building complex layers of flavor and texture—from the juicy, marinated steak to the crisp tostada shells, and the creamy, tangy toppings that bring everything together.
- 2 lbs flank steak or skirt steak: These cuts are perfect for quick grilling and deliver tender, flavorful meat.
- 1/4 cup olive oil: Helps tenderize the steak and gives a nice sear when grilling.
- 1/4 cup lime juice (about 2-3 limes): Adds a bright, zesty punch that balances the rich meat.
- 4 cloves garlic, minced: Gives depth and a fragrant aroma to the marinade.
- 1 teaspoon ground cumin: Introduces a warm, earthy note that’s key to authentic Mexican flavor.
- 1 teaspoon smoked paprika: Adds smoky sweetness that pairs beautifully with grilled meat.
- Salt and pepper, to taste: Enhances all the flavors without overpowering.
- Fresh cilantro (for garnish): Brings a fresh, herbaceous brightness to the dish.
- 8-10 corn tostada shells: Crunchy base to hold all the delicious toppings.
- 2 cups guacamole (store-bought or homemade): Creamy, rich avocado spread for cooling texture and flavor.
- 1 cup sour cream or Mexican crema: Adds luscious creaminess with a subtle tang.
- 1 cup diced tomatoes: Fresh bites of acidity that cut through the richness.
- 1/2 cup chopped fresh cilantro: Extra garnish that enhances flavor and presentation.
- Sliced jalapeños (optional for spice): For those who love a little kick, fresh sliced peppers elevate the heat level.
- Lime wedges (for serving): Perfect to squeeze over the finished tostadas for a burst of citrusy brightness.
How to Make Mexican Tostadas de Carne Asada Recipe
Step 1: Marinate the Steak
Start by combining olive oil, lime juice, minced garlic, ground cumin, smoked paprika, salt, and pepper in a bowl. Coat your flank or skirt steak thoroughly in this tangy marinade and let it rest for at least 20 minutes. This quick soak allows the flavors to penetrate and brings out that signature zesty, smoky goodness that defines the dish.
Step 2: Grill the Carne Asada
Heat your grill or grill pan over medium-high heat. Once hot, place the marinated steak down and cook for about 5-7 minutes per side, depending on thickness and your preferred doneness. The goal is a nice char on the outside with juicy tenderness inside—this contrast makes every bite deliciously satisfying.
Step 3: Rest and Slice the Steak
When your steak is cooked to perfection, remove it from the heat and let it rest for 5-10 minutes. Resting allows the juices to redistribute so your meat stays succulent. Then slice thinly against the grain for the most tender experience, perfect for piling onto your tostadas.
Step 4: Assemble the Tostadas
Grab your crunchy corn tostada shells and layer each with a generous spread of guacamole, then top with slices of carne asada. Add a dollop of sour cream or Mexican crema, sprinkle diced tomatoes and fresh cilantro, and if you love heat, a few slices of jalapeño. Don’t forget a squeeze of lime for that refreshing finish!
How to Serve Mexican Tostadas de Carne Asada Recipe
Garnishes
Freshness is key here. Besides cilantro and lime wedges, think about adding thinly sliced radishes or pickled red onions to bring an extra crisp, tangy layer. These simple additions brighten the dish and create balance with the rich meat and creamy toppings.
Side Dishes
This recipe plays well with Mexican staples like refried beans, Spanish rice, or a crisp jicama salad. These sides complement the tostadas without stealing the spotlight and help round out a hearty, colorful meal.
Creative Ways to Present
For a festive touch, serve your Mexican Tostadas de Carne Asada Recipe on a large platter with all the ingredients laid out family-style, so everyone can build their own. Or, arrange the assembled tostadas on individual plates garnished elegantly with edible flowers or microgreens for a restaurant-worthy feel.
Make Ahead and Storage
Storing Leftovers
If you have any leftover cooked carne asada, store the meat in an airtight container in the fridge for up to 3 days. To keep your tostada shells crunchy, store them separately in a sealed bag or container away from moisture and toppings.
Freezing
You can freeze cooked steak slices in a freezer-safe bag or container for up to 2 months. However, tostada shells and fresh toppings do not freeze well, so it’s best to prepare those fresh when ready to serve.
Reheating
Reheat steak slices gently in a skillet over low heat or in the microwave with a damp paper towel to help retain moisture. Avoid reheating assembled tostadas to keep the shells crisp and ingredients fresh and vibrant.
FAQs
Can I use a different cut of beef for carne asada?
Absolutely! While flank and skirt steak are traditional and tender, you can also try flap meat or sirloin. Just be mindful of cooking times as thickness and tenderness vary.
How can I make this recipe spicier?
Adding sliced jalapeños or a drizzle of your favorite hot sauce brings heat. You can also mix in some chipotle powder to the marinade for smoky spice.
Is it okay to use store-bought guacamole and crema?
Yes, store-bought versions work well and save time. But homemade guacamole and Mexican crema add extra freshness and customization that elevate the dish to the next level.
Can I prepare this recipe for a crowd?
Definitely! This Mexican Tostadas de Carne Asada Recipe scales easily. Just multiply the ingredients and serve the components family-style for a festive gathering.
What’s the best way to keep tostada shells crispy?
Store them in an airtight container away from humidity and assemble the tostadas just before serving to maintain their satisfying crunch.
Final Thoughts
This Mexican Tostadas de Carne Asada Recipe is a brilliant way to bring bold, authentic Mexican flavors into your home with simplicity and flair. It’s fresh, vibrant, and endlessly customizable—perfect for sharing with loved ones or savoring your own culinary masterpiece. Give this recipe a try and watch it quickly become a feast you’ll return to time and again. Happy cooking and even happier eating!
Print
Mexican Tostadas de Carne Asada Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
This authentic Mexican Tostadas de Carne Asada recipe features tender, marinated flank steak grilled to perfection and served on crispy corn tostada shells with fresh guacamole, sour cream, diced tomatoes, cilantro, and optional jalapeños. A vibrant and flavorful dish perfect for a quick weeknight dinner or festive gathering.
Ingredients
Steak Marinade
- 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
Tostada Assembly
- 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)
Instructions
- Marinate the Steak: In a bowl, combine olive oil, lime juice, minced garlic, ground cumin, smoked paprika, salt, and pepper. Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over the steak. Seal or cover and refrigerate for at least 1 hour, preferably 2 to 4 hours for best flavor.
- Preheat the Grill: Get your grill hot, aiming for medium-high heat. Clean the grates and lightly oil them to prevent sticking.
- Grill the Steak: Remove the steak from the marinade, letting excess drip off. Grill the steak for about 4-5 minutes per side for medium-rare, or longer depending on your preferred doneness. Use a meat thermometer to check for an internal temperature of 130-135°F for medium-rare.
- Rest and Slice Steak: Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes. Slice thinly against the grain to ensure tenderness.
- Assemble the Tostadas: Spread a layer of guacamole over each tostada shell, followed by a generous spoonful of sour cream or Mexican crema. Top with sliced carne asada, diced tomatoes, chopped cilantro, and jalapeño slices if desired.
- Serve: Garnish with fresh cilantro and lime wedges on the side for squeezing over the top. Serve immediately to enjoy the contrast of warm steak and crispy tostada shells.
Notes
- For best results, marinate the steak for at least 2 hours but no longer than 8 hours to prevent the acid from breaking down the meat too much.
- If you don’t have a grill, you can cook the steak on a cast iron skillet or grill pan over high heat.
- Use fresh corn tostada shells for authentic texture and flavor, avoid supermarket tortillas as a substitute.
- Adjust jalapeño quantity to control heat intensity.
- Leftover steak can be stored in the refrigerator for up to 3 days and reheated gently without overcooking.
