Too hot to turn on the oven? This one is for you.
Summer evenings call for something fresh and fast. These Mexican Tostadas de Carne Asada deliver big flavor without the stress.
You get juicy steak and crunchy shells in every bite. It is the ultimate high-protein family meal for busy nights.
Why You’ll Love This Recipe
This recipe is a lifesaver when you need dinner fast. It takes only 35 minutes from start to finish. It is perfect for busy summer weeknights when everyone is hungry.
The steak is tender and packed with bright lime flavor. Your kids will love building their own crunchy tostadas. It is a budget-friendly way to enjoy restaurant-quality steak at home.
Simple Method
Making these is much easier than it looks. You simply marinate the steak and give it a quick sear. Even if you are a beginner cook, you can master this.
The assembly is the fun part for the whole family. Use store-bought tostada shells to save yourself extra time today.
Ingredients You’ll Need
You only need a few fresh ingredients and mostly pantry staples to start.
- 1.5 lbs skirt steak, trimmed
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon vegetable oil
- 8 corn tostada shells
- 1.5 cups refried pinto beans, warmed
- 2 cups shredded romaine lettuce
- 0.5 cup crumbled cotija cheese
- 0.5 cup pico de gallo
- 1 large avocado, sliced
- 0.25 cup Mexican crema
Step-by-Step Directions
- In a large bowl, whisk together lime juice, minced garlic, cumin, salt, pepper, and vegetable oil.
- Add the skirt steak to the marinade, coating thoroughly, and let sit at room temperature for 15 minutes.
- Preheat a grill or heavy cast-iron skillet over high heat.
- Sear the steak for 4 to 5 minutes per side for medium-rare doneness.
- Transfer the steak to a cutting board and allow it to rest for 5 minutes.
- Slice the steak against the grain into thin strips, then cut into bite-sized pieces.
- Spread approximately 3 tablespoons of warm refried beans onto each tostada shell.
- Layer the sliced carne asada over the beans.
- Top with shredded lettuce, cotija cheese, pico de gallo, avocado slices, and a drizzle of Mexican crema.
Best Ways to Enjoy It
Serve these warm while the steak is still juicy. They look beautiful on a large wooden platter for sharing. Pair them with a side of Mexican street corn.
Set the table outside and enjoy the summer breeze. This meal is perfect for casual entertaining with your favorite neighbors.
Keep It Fresh
Store the steak and toppings in separate containers. The steak stays fresh for three days in the fridge. Do not assemble the tostadas until you are ready to eat.
Reheat the steak in a hot skillet for one minute. This keeps it tender and delicious for lunch the next day. The shells should stay in a sealed bag.
Tips for Best Results
- Don’t skip the 5-minute resting time for the steak.
- Slice the meat against the grain for maximum tenderness.
- Warm the beans thoroughly so they spread easily.
- Use fresh lime juice for the brightest marinade flavor.
- Pat the steak dry before searing to get a golden crust.
- Add a squeeze of extra lime just before serving.
Ways to Switch It Up
- Swap the steak for grilled chicken thighs for a lean option.
- Use black beans instead of pinto for a different flavor.
- Add pickled red onions for a bright pop of color.
- Make it dairy-free by skipping the cheese and crema.
Quick Answers
Can I use flank steak instead?
Yes, flank steak works well for this recipe. Just be sure to slice it very thin. It may need an extra minute on the grill.
How do I stop the shells from breaking?
Be gentle when spreading the beans on the shells. Use a soft spatula or a small spoon. High-quality shells are less likely to crack.
I hope these tostadas bring a little sunshine to your dinner table. They are so simple and truly satisfying for everyone. Enjoy every crunchy, flavorful bite tonight!
— Katie Wood
Ingredients
- 1.5 lbs skirt steak, trimmed
- 2 tablespoons fresh lime juice
- 2 cloves garlic , minced
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon vegetable oil
- 8 corn tostada shells
- 1.5 cups refried pinto beans, warmed
- 2 cups shredded romaine lettuce
- 0.5 cup crumbled cotija cheese
- 0.5 cup pico de gallo
- 1 large avocado , sliced
- 0.25 cup Mexican crema
Instructions
- In a large bowl, whisk together lime juice, minced garlic, cumin, salt, pepper, and vegetable oil.
- Add the skirt steak to the marinade, coating thoroughly, and let sit at room temperature for 15 minutes.
- Preheat a grill or heavy cast-iron skillet over high heat.
- Sear the steak for 4 to 5 minutes per side for medium-rare doneness.
- Transfer the steak to a cutting board and allow it to rest for 5 minutes.
- Slice the steak against the grain into thin strips, then cut into bite-sized pieces.
- Spread approximately 3 tablespoons of warm refried beans onto each tostada shell.
- Layer the sliced carne asada over the beans.
- Top with shredded lettuce, cotija cheese, pico de gallo, avocado slices, and a drizzle of Mexican crema.
