Crispy Mexican Tostadas de Carne Asada for Your Next Summer Bash

Too hot to turn on the oven today? This one is for you. These Mexican Tostadas de Carne Asada deliver big summer vibes without the stress.

Forget your basic taco night routine. You need this crunch in your life right now. It is fresh, fast, and absolutely crave-worthy. Dinner is served in under an hour.

Why This Recipe Is a Winner

This dish is the ultimate summer crowd-pleaser. It is ready in 55 minutes including marinating time. You get juicy steak and crispy shells in every bite. It feels like a fancy restaurant meal at home.

Your friends will love the DIY assembly style. It is perfect for casual summer entertaining. You can prep the toppings while the steak marinating. This recipe is budget-friendly and high-impact for any night.

Simple Cooking Method

Making these is easier than you think. You just whisk a quick marinade together. Let the steak soak up those bright lime flavors. Then, fire up your grill or a heavy skillet. Even beginners can master this juicy grilled steak perfectly.

Ingredients You’ll Need

Grab these fresh ingredients to get started. Most are likely in your pantry already.

• 1 lb flank steak
• 1/4 cup lime juice
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 corn tostada shells
• 2 cups refried beans, heated
• 2 cups iceberg lettuce, shredded
• 1/2 cup cotija cheese, crumbled
• 1 avocado, sliced
• 1/2 cup pico de gallo
• 1/4 cup Mexican crema

Step-by-Step Directions

1. Prepare the marinade by whisking lime juice, oil, garlic, and spices.
2. Marinate the flank steak for 30 minutes in the refrigerator.
3. Heat a grill or heavy skillet over medium-high heat.
4. Cook steak 5 to 7 minutes per side until 135°F.
5. Let the steak rest for 5 minutes before slicing into cubes.
6. Spread warm refried beans onto each crispy tostada shell.
7. Layer with shredded lettuce and the juicy grilled steak.
8. Garnish with cheese, avocado, pico, and a crema drizzle.

Best Ways to Enjoy It

Serve these immediately while the steak is hot. Pair them with a cold Mexican lager. A side of Mexican street corn makes it a feast. These are best enjoyed outside on a warm evening. Mexican Tostadas de Carne Asada are the ultimate summer meal.

How to Store Leftovers

Keep the components separate for best results. Store the steak in an airtight container. It stays fresh for up to three days. Do not assemble the tostadas until you are ready. This keeps the shells crispy and delicious later. Reheat the steak quickly in a hot pan.

Tips for Best Results

• Always slice your steak against the grain.
• Use a meat thermometer for a perfect medium-rare.
• Let the meat rest to keep it juicy.
• Warm your tostada shells slightly before serving.
• Don’t skip the fresh lime juice in the marinade.
• Use high-quality cotija cheese for a salty bite.
• Make sure your skillet is screaming hot for searing.

Ways to Switch It Up

• Swap the flank steak for grilled chicken breast.
• Add pickled red onions for an extra tang.
• Use black beans instead of refried beans.
• Add sliced jalapeños if you love the heat.

Common Questions

Can I use a different cut of steak?

Yes, skirt steak works beautifully for this recipe too.

How do I keep the tostadas from breaking?

Don’t overload them with too many heavy wet toppings.

Is cotija cheese necessary?

It adds great flavor, but feta is a good substitute.

You are going to obsess over this crunch! Go make it!

— Jasmine

Mexican Tostadas de Carne Asada

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Calories: 485

Ingredients Method

Ingredients

  

• 1 lb flank steak
• 1/4 cup lime juice
• 2 tbsp olive oil
• 2 cloves garlic , minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp sal t
• 1/4 tsp black pepper
• 8 corn tostada shells
• 2 cups refried beans, heated
• 2 cups iceberg lettuce, shredded
• 1/2 cup cotija cheese, crumbled
• 1 avocado , sliced
• 1/2 cup pico de gallo
• 1/4 cup Mexican crema

Method

 

1. Prepare the marinade by whisking together lime juice, olive oil, minced garlic, cumin, oregano, salt, and pepper in a small bowl.
2. Marinate the flank steak in the mixture for 30 minutes in the refrigerator.
3. Heat a grill or heavy skillet over medium-high heat.
4. Cook the steak for 5 to 7 minutes per side until an internal temperature of 135°F (57°C) is reached for medium-rare.
5. Remove steak from heat and let rest for 5 minutes before slicing against the grain into 1/2-inch cubes.
6. Spread 1/4 cup of warm refried beans onto each tostada shell.
7. Layer each tostada with shredded lettuce and a portion of the grilled steak.
8. Garnish with crumbled cotija cheese, avocado slices, pico de gallo, and a drizzle of Mexican crema.