Carne Asada Tostadas (Print Version)
# Ingredients:
→ Carne Asada
01 -
2 lbs skirt steak or flank steak
02 -
4 garlic cloves, minced finely
03 -
1/4 cup fresh lime juice
04 -
1/4 cup olive oil
05 -
1 tsp smoked paprika
06 -
1 tsp ground cumin
07 -
Chopped cilantro for sprinkling on top
08 -
Salt to your liking
09 -
Ground black pepper to taste
→ Tostada Assembly
10 -
8 to 10 crispy corn tostadas
11 -
2 cups guacamole
12 -
1 cup sour cream or Mexican crema
13 -
Handful of diced fresh tomatoes (about 1 cup)
14 -
1/4 cup chopped cilantro leaves
15 -
Squeeze of lime, optional for serving
16 -
Jalapeño slices for some heat, if you want them
# Instructions:
01 -
In a bowl, stir together the olive oil, lime juice, minced garlic, ground cumin, smoked paprika, salt, and black pepper until smooth.
02 -
Put the steak in a zip-top bag or a shallow dish. Pour the marinade all over it, seal the bag or cover the dish, and pop it in the fridge for at least an hour, though overnight works even better.
03 -
Heat up a grill or a cast-iron skillet over high heat. Take the steak out of the marinade (let the extra liquid drip off), and cook it for 5–7 minutes per side or till it’s as done as you like. Give it a rest, then cut thin slices against the grain.
04 -
Lay out the tostada shells. Pile on the sliced steak, spread some guacamole, plop on sour cream or crema, and finish with chopped tomatoes, cilantro, and maybe jalapeños if you like it spicy.
05 -
Serve right away with lime wedges on the side for a little squeeze of flavor.
# Notes:
01 -
Soaking the steak overnight makes it even juicier and more flavorful.