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Crispy corn tostadas topped with grilled carne asada, refried beans, avocado, and fresh salsa
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Mexican Tostadas de Carne Asada

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 480kcal

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.