Mexican Tostadas de Carne Asada (Print Version)
Juicy carne asada on crisp tostadas, loaded with fresh toppings and a real kick of zest.
# Ingredients:
→ Carne Asada
01 -
Chopped fresh cilantro, for sprinkling over the top
02 -
Ground black pepper, as much as you like
03 -
Salt, add the amount you want
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon ground cumin
06 -
4 garlic cloves, chopped up small
07 -
60 ml freshly squeezed lime juice
08 -
60 ml olive oil
09 -
900 g skirt steak or flank steak
→ Tostada Assembly
10 -
8–10 crispy corn tostada shells
11 -
480 ml guacamole
12 -
240 ml sour cream or American-style crema
13 -
175 g ripe tomatoes, cut in cubes
14 -
15 g cilantro leaves, chopped up
15 -
Sliced fresh jalapeños, for those who want some kick
16 -
Lime wedges, to squeeze and serve
# Instructions:
01 -
Make sure everyone gets their tostadas right away and pile some lime wedges next to them for a fresh squeeze.
02 -
Set tostada shells out on your platter. Top each one with slices of carne asada, then spoon over some guacamole, add a scoop of sour cream or crema, and toss on diced tomatoes, chopped cilantro, and jalapeño slices if you like it spicy.
03 -
Crank up your grill or a heavy skillet till it's super hot. Take the steak out from the marinade and let extra drip off. Cook it for 5–7 minutes a side or until it’s as done as you like. Let it chill a bit, then cut across the grain into thin pieces.
04 -
Slip the steak into a dish or a big zip-bag, pour the marinade on and make sure the meat gets all coated. Cover or seal, then stash it in the fridge at least an hour, but all night is even better for more flavor.
05 -
In a bowl, whisk the olive oil, lime juice, chopped garlic, cumin, smoked paprika, plus salt and pepper until it looks blended.
# Notes:
01 -
Letting the steak sit in the marinade overnight helps it soak up flavor and gets it super tender.