Description
Sizzling Mexican tostadas de beef carne asada bring bold flavors dancing across crisp tortillas with tender, marinated meat. Spicy, zesty ingredients blend perfectly, inviting you to savor an authentic culinary journey through Mexico’s rich street food tradition.
Ingredients
Scale
Meat:
- 1.5 lbs beef skirt steak or flank steak
- 2 tbsp olive oil
Tostada Base:
- 8 corn tortillas
- 2 cups vegetable oil (for frying)
Seasonings and Toppings:
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp cumin powder
- 1 tsp chili powder
- 2 cloves garlic, minced
- 1 lime, juiced
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup diced onions
- 1/2 cup chopped cilantro
- 1 cup crumbled queso fresco
- 1/2 cup sour cream
- 2 jalapeños, sliced (optional)
Instructions
- Marinate the beef by combining olive oil, salt, black pepper, cumin, chili powder, minced garlic, and lime juice in a shallow dish. Thoroughly coat the steak and let it rest at room temperature for 30 minutes to absorb the flavors.
- Preheat a grill or heavy skillet to high heat (around 450°F). Cook the marinated steak for 4-5 minutes per side for medium-rare, ensuring a nice caramelized exterior.
- Remove the steak from heat and let it rest for 10 minutes, then slice thinly against the grain to maintain tenderness.
- Heat vegetable oil in a deep skillet to 350°F. Carefully fry corn tortillas until crisp and golden, about 1-2 minutes per side. Drain on paper towels to remove excess oil.
- Assemble tostadas by layering crisp tortillas with sliced carne asada, creating a base of meat across the surface.
- Top each tostada with shredded lettuce, diced tomatoes, and onions for freshness and crunch.
- Sprinkle crumbled queso fresco over the toppings, adding a creamy, tangy element.
- Drizzle sour cream across the tostadas for additional richness.
- Garnish with chopped cilantro and optional sliced jalapeños for a spicy kick.
- Serve immediately while tortillas remain crisp and meat is still warm.
Notes
- Marinate beef for at least 30 minutes to maximize flavor absorption and tenderize the meat.
- Use high-heat cooking method to create beautiful caramelized exterior while keeping inside juicy and medium-rare.
- Allow steak to rest after grilling to redistribute internal juices, ensuring maximum tenderness when slicing.
- Choose corn tortillas specifically for authentic texture and traditional Mexican tostada experience.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 490
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 75 mg