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To make carne asada tostadas, gather these key ingredients: - 1.5 lbs flank steak - 8 corn tostadas - 1 cup refried beans - 1 cup fresh pico de gallo - 1 avocado, sliced - 1/2 cup crumbled queso fresco - Fresh cilantro, for garnish These ingredients create a tasty and filling meal. The flank steak gives a rich flavor. The tostadas add a crisp texture. The refried beans make each bite creamy. Fresh pico de gallo and avocado bring brightness. The marinade is what makes the steak flavorful. Here’s what you need: - 3 cloves garlic, minced - 1/4 cup fresh lime juice - 1/4 cup olive oil - 1 tablespoon ground cumin - 1 tablespoon chili powder - 1 teaspoon salt - 1/2 teaspoon black pepper Mix these items well. The garlic and lime juice add zest. Olive oil helps keep the meat tender. Cumin and chili powder bring warm spices to the dish. Salt and pepper enhance all the flavors. For the perfect finish, consider these toppings: - Extra slices of avocado - More pico de gallo - A sprinkle of cilantro These toppings add color and flavor. Avocado provides creaminess. Pico de gallo offers freshness. Cilantro gives a burst of herb taste. Feel free to customize your tostadas with your favorite toppings. {{ingredient_image_1}} To start, I mix the marinade. In a large bowl, I add minced garlic, lime juice, olive oil, cumin, chili powder, salt, and black pepper. I stir it well until everything blends. This mix gives the flank steak great flavor. Next, I add the flank steak to the bowl. I make sure it's well-coated. Then I cover the bowl and place it in the fridge. I let it sit for at least one hour. For a richer taste, I often let it marinate overnight. After marinating, I preheat my grill or grill pan over medium-high heat. I take the steak out of the marinade and place it on the hot grill. I cook the steak for about 6-8 minutes on each side. I prefer it medium-rare, but you can cook it longer if you want. Once it's done, I let the steak rest for 10 minutes. This helps keep it juicy. Finally, I slice it against the grain into thin strips. Now, it's time to assemble the tostadas. First, I spread a generous layer of refried beans on each tostada. This acts as a base. Next, I top each one with the sliced carne asada. Then, I add a spoonful of fresh pico de gallo. I also place slices of avocado on top. To finish, I sprinkle crumbled queso fresco over everything and add fresh cilantro for garnish. I serve them right away to enjoy their crispiness and flavor. To grill flank steak just right, start with a hot grill. Preheat it to medium-high heat. Pat the steak dry with paper towels. This helps it sear better. Cook the steak for 6-8 minutes on each side. Aim for medium-rare. Use a meat thermometer to check. You want an internal temp of 130°F. After grilling, let it rest for 10 minutes. This helps the juices stay in the meat. Assembling tostadas is easy and fun. First, spread refried beans on each tostada. Use a generous amount for great flavor. Next, add the sliced carne asada. It should be warm and juicy. Then, top it with fresh pico de gallo. Add avocado slices on top for creaminess. Finish with crumbled queso fresco. This adds a nice salty touch. Don’t forget to sprinkle cilantro for a fresh finish. Pair your carne asada tostadas with great sides. A simple side salad works well. You can also serve grilled corn on the cob. This adds a sweet crunch. Another great option is Mexican rice. It complements the flavors perfectly. Lastly, try serving with chips and salsa for extra crunch. These sides will make your meal even better! Pro Tips Marinate Longer for More Flavor: For optimal taste, marinate the flank steak overnight. This allows the flavors to penetrate the meat more deeply, resulting in a more flavorful dish. Let the Steak Rest: Allow the cooked steak to rest for at least 10 minutes before slicing. This helps retain the juices, making the meat more tender and juicy. Use Fresh Ingredients: Fresh pico de gallo and ripe avocados elevate the dish. The freshness balances the rich flavors of the carne asada and adds a bright contrast. Grill to Your Preference: Adjust the grilling time based on your preferred doneness. Use a meat thermometer for accuracy—130°F for medium-rare and 145°F for medium. {{image_2}} If you want to mix things up, try different proteins. Chicken, pork, or shrimp work well. For chicken, use boneless thighs. Marinate them just like the steak. For pork, try marinating pork tenderloin. Grill it until it's juicy and tender. Shrimp is quick and tasty. Just season it and grill for a few minutes. Each protein brings its own flavor. You can also change the toppings on your tostadas. Instead of pico de gallo, use salsa verde or mango salsa for a sweet twist. Add pickled onions for a tangy kick. You can swap avocado for guacamole or add a dollop of sour cream. For extra crunch, toss on some shredded cabbage or radishes. The key is to balance the flavors you enjoy. For gluten-free tostadas, check the labels on your corn tostadas. Most are gluten-free, but it’s always good to be sure. For a vegan version, skip the meat and use black beans or lentils. You can add grilled vegetables like zucchini or bell peppers. Top with avocado, fresh salsa, and a sprinkle of nutritional yeast for a cheesy taste. Vegan or not, these options keep your meal exciting and delicious! To keep your leftover carne asada fresh, place it in an airtight container. You can store it in the fridge for up to three days. If you want to keep it longer, freeze it. Wrap the meat tightly in plastic wrap, then place it in a freezer bag. It will stay good for up to three months in the freezer. When you are ready to eat, simply thaw it in the fridge overnight before reheating. Tostadas are best stored at room temperature. Keep them in a cool, dry place in their original packaging or in an airtight container. This way, they will stay crisp. Do not put them in the fridge. The cold can make them soft and lose their crunch. If you have leftover assembled tostadas, it's best to eat them right away. The toppings can make the tostada soggy if stored. When reheating carne asada, use a skillet for the best flavor. Heat the skillet over medium heat. Add a splash of water or broth to keep it moist. Cook for about five minutes or until heated through. If you want to reheat the tostadas, you can pop them in the oven. Preheat your oven to 350°F. Place the tostadas on a baking sheet for about five minutes. This will help restore their crispness. Enjoy your meal just like the first time! The best cut for carne asada is flank steak. It is tender and flavorful. Other good options are skirt steak or sirloin. These cuts have a nice grain that holds marinades well. They also grill quickly and stay juicy. Choose a cut with good marbling for extra taste. Yes, you can make carne asada ahead of time. Marinate the flank steak for a few hours or overnight. This will deepen the flavors. After cooking, slice the meat and store it in the fridge. You can keep it for up to three days. Reheat it before serving for the best taste. Making tostadas is easy! Start with corn tortillas. Heat oil in a pan over medium heat. Fry each tortilla until it turns golden and crispy, about 2-3 minutes on each side. Drain them on paper towels to remove excess oil. Let them cool before adding toppings. Enjoy your fresh tostadas! Carne asada tostadas are fun and tasty. We covered main ingredients, marinade tips, and great toppings. Next, I shared steps for cooking juicy flank steak and perfecting your tostadas. Don’t forget the tricks for grilling and serving. We explored variations, from proteins to vegan options. Lastly, I shared how to store leftovers and answered common questions. Enjoy making this dish your own. Use these tips to impress anyone at your table!

Carne Asada Tostadas

Delicious tostadas topped with marinated flank steak, refried beans, pico de gallo, avocado, and queso fresco.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1.5 lbs flank steak
  • 3 cloves garlic, minced
  • 0.25 cup fresh lime juice
  • 0.25 cup olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 8 pieces corn tostadas
  • 1 cup refried beans
  • 1 cup fresh pico de gallo
  • 1 piece avocado, sliced
  • 0.5 cup crumbled queso fresco
  • 1 bunch fresh cilantro, for garnish

Instructions
 

  • In a large bowl, combine minced garlic, lime juice, olive oil, cumin, chili powder, salt, and black pepper to create a marinade.
  • Add the flank steak to the marinade, ensuring it's well-coated. Cover and refrigerate for at least 1 hour (or up to overnight for deeper flavor).
  • Preheat your grill or grill pan over medium-high heat.
  • Remove the steak from the marinade and place it on the hot grill. Cook for about 6-8 minutes on each side, or until desired doneness (medium-rare is recommended).
  • Once cooked, let the steak rest for 10 minutes before slicing it against the grain into thin strips.
  • While the steak is resting, prepare your tostadas. Spread a generous layer of refried beans on each tostada.
  • Top each tostada with the sliced carne asada, followed by a spoonful of pico de gallo and slices of avocado.
  • Sprinkle crumbled queso fresco over the top and garnish with fresh cilantro.
  • Serve immediately and enjoy!

Notes

For deeper flavor, marinate the steak overnight.
Keyword carne asada, Mexican food, tostadas