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- 1 lb flank steak - 2 tablespoons olive oil - 3 cloves garlic, finely minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon sea salt - 1/2 teaspoon freshly cracked black pepper - Juice of 2 fresh limes - 8 crispy tostada shells - 1 cup refried beans (canned or homemade) - 1 ripe avocado (sliced) - 1 cup pico de gallo (homemade or store-bought) - 1/2 cup queso fresco (crumbled) - 1/4 cup fresh cilantro (chopped) - Sliced jalapeños for extra spice When you make carne asada tostadas, the right ingredients make all the difference. The flank steak is the star. It offers great flavor and tenderness. You can marinate it with olive oil, garlic, cumin, chili powder, sea salt, black pepper, and lime juice. This mix gives the meat a delicious kick. The tostada shells are your base. They should be crispy and sturdy to hold all the toppings. I often use refried beans. They add creaminess. You can use canned beans for speed or make your own for a personal touch. Don't forget the fresh toppings! Ripe avocado adds a smooth texture. Pico de gallo, with its bright flavors, is a must. Queso fresco gives a nice salty finish. Lastly, sprinkle some chopped cilantro for freshness. If you like heat, add sliced jalapeños. They give a nice spicy kick. Gathering these ingredients sets you up for a tasty meal. Each bite of carne asada tostadas will be filled with flavor and crunch. Enjoy cooking! To make the marinade, mix these ingredients in a bowl: - 2 tablespoons olive oil - 3 cloves garlic, finely minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon sea salt - 1/2 teaspoon black pepper - Juice of 2 fresh limes Whisk until blended. Add the flank steak, coating it well. Cover the bowl and place it in the fridge. Let it marinate for at least 30 minutes. For the best taste, aim for 1 to 2 hours. This time helps the flavors soak into the meat. Preheat your grill or grill pan to medium-high heat. Remove the steak from the marinade, shaking off extra liquid. Place it on the grill. Cook the steak for about 4-5 minutes per side. Aim for an internal temperature of 130°F for medium-rare. You can adjust the time based on how you like your steak. After cooking, let the steak rest for 5 minutes under foil. This keeps the juices inside. While the steak rests, warm the tostada shells. You can use an oven or a skillet. If using the oven, set it to a low temperature. If using a skillet, heat it to medium. Warm the shells just until they are crisp, but avoid browning them. Spread a layer of refried beans on each tostada. Slice the rested steak against the grain into thin strips. Place the steak pieces on top of the beans. Make sure it looks inviting and neat. Slice the avocado into thin wedges. Arrange the avocado on the tostadas. Add a hearty spoonful of pico de gallo. Sprinkle crumbled queso fresco on top. For those who like spice, add sliced jalapeños to taste. Finish the tostadas with chopped cilantro for extra flavor. Serve them warm to keep that crunch. Enjoy your delicious carne asada tostadas right away! Marinate the flank steak for at least 30 minutes. For best results, aim for 1 to 2 hours. This time lets the flavors sink in. If you can’t find flank steak, try skirt steak or sirloin. Both cuts work well and offer great taste. To prevent dryness, don’t overcook the steak. Use a meat thermometer to check the temperature. Aim for 130°F for medium-rare. Remove the steak from the grill at this temp. Let it rest for about 5 minutes to keep the juices inside. Pair your tostadas with fresh lime wedges and extra pico de gallo. You can also serve them with a side of guacamole. For drinks, try a light beer or a tangy margarita. These drinks complement the flavors well and enhance the meal. {{image_4}} If you want a meatless option, try grilled veggies. Bell peppers, zucchini, and onions work well. You can also use beans, like black or pinto beans. They add protein and flavor. For more vegan toppings, consider corn salsa or guacamole. These options keep your tostadas tasty and satisfying. To add heat, use different peppers. Jalapeños are great, but serrano or habanero peppers are spicier. You can also adjust seasoning for more heat. Add extra chili powder or a dash of cayenne pepper to your marinade. This will elevate the flavor and give your tostadas a nice kick. Toppings vary across Mexico, making each tostada unique. In some areas, you might find pickled onions or radishes as toppings. These add crunch and tang. Don’t hesitate to customize your tostadas with local ingredients like fresh mango or pineapple salsa. Each bite can tell a story of its own. To keep your carne asada tostadas fresh, store the ingredients separately. Place leftover steak and toppings in airtight containers. This keeps them fresh and safe to eat. For the tostada shells, store them in a dry place. Avoid putting them in the fridge to keep them crispy. When you want to enjoy leftovers, reheat the steak and beans gently. Use a skillet over low heat. This warms the food without drying it out. To keep the tostadas crunchy, reheat them in the oven. Set your oven to 350°F and bake for about 5 minutes. Check them often to avoid burning. You can freeze ingredients for carne asada tostadas, but not the assembled tostadas. Freeze the cooked steak and beans in separate bags. Make sure to squeeze out air before sealing. Thaw them in the fridge when you're ready to use. For the tostada shells, freeze them in their original packaging. This way, you can enjoy a fresh meal later. Carne asada means "grilled meat" in Spanish. It usually uses flank steak. To make it, marinate the meat in spices and lime juice. Then, grill it until tender. This method gives carne asada its rich flavor and juicy texture. It's a staple in Mexican cuisine and often shines in dishes like tacos and tostadas. To make pico de gallo, you need fresh ingredients. Here’s a quick recipe for you: - 3 ripe tomatoes, diced - 1 small onion, finely chopped - 1-2 jalapeños, seeded and minced - 1/4 cup fresh cilantro, chopped - Juice of 1 lime - Sea salt to taste Mix all the ingredients in a bowl. Let it sit for a bit to blend the flavors. This fresh salsa is perfect for topping carne asada tostadas. Yes, you can prep elements ahead. Marinate the steak the night before. Cook it the next day. You can also prepare the pico de gallo and refried beans in advance. Just store them in the fridge. Assemble the tostadas right before serving. This keeps the shells crispy and fresh. Here are some great toppings: - Sliced avocado - Pico de gallo - Crumbled queso fresco - Fresh cilantro - Sliced jalapeños for heat Feel free to mix and match. Each topping adds a burst of flavor to your tostadas. You can use other cuts if you prefer. Skirt steak, sirloin, or ribeye work well too. Just adjust cooking times for different thicknesses. For best results, choose cuts with good marbling. They will stay juicy and flavorful. Carne asada tostadas are more than just delicious—they are a fun dish to make. We covered key ingredients like flank steak and fresh toppings. You learned how to marinate, cook, and assemble your tostadas for an eye-catching plate. With tips on substitutes and storage, you can enjoy these treats anytime. Now, go try this simple recipe, impress your friends, and customize it to your taste!

Carne Asada Tostadas

Craving a delicious meal? Try these Sizzling Carne Asada Tostadas! With juicy marinated flank steak, crispy tostada shells, and fresh toppings like avocado and pico de gallo, this recipe is bursting with flavor. Perfect for a quick weeknight dinner or a fun gathering, these tostadas are sure to impress. Click through to discover how to create this mouthwatering dish that your family and friends will love!
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Ingredients
  

1 lb flank steak

2 tablespoons olive oil

3 cloves garlic, finely minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon sea salt

1/2 teaspoon freshly cracked black pepper

Juice of 2 fresh limes

8 crispy tostada shells

1 cup refried beans (your choice: canned for convenience or homemade for a personal touch)

1 ripe avocado, sliced into thin wedges

1 cup pico de gallo (homemade or your favorite store-bought version)

1/2 cup queso fresco, crumbled

1/4 cup fresh cilantro, finely chopped

Optional: Sliced jalapeños for an extra spicy kick

Instructions
 

Marinate the Steak: In a medium-sized mixing bowl, whisk together the olive oil, minced garlic, cumin, chili powder, sea salt, black pepper, and lime juice until well combined. Add the flank steak to the marinade, ensuring it is thoroughly coated on all sides. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but ideally for 1 to 2 hours to enhance the flavors.

    Cook the Steak: Preheat your grill or grill pan over medium-high heat. Once hot, remove the steak from the marinade, shaking off any excess, and place it on the grill. Cook the steak for approximately 4-5 minutes per side, or until it reaches an internal temperature of 130°F for medium-rare. Adjust the cooking time according to your preferred doneness. After cooking, transfer the steak to a cutting board, cover it loosely with aluminum foil, and allow it to rest for about 5 minutes to retain its juices.

      Prepare the Tostadas: While the steak is resting, warm the tostada shells slightly by placing them in a preheated oven at a low temperature or on a skillet over medium heat until they are crisp but not browned.

        Assemble the Tostadas: Spread a generous layer of refried beans evenly over each tostada shell. Carefully slice the rested steak against the grain into thin strips, and arrange the steak pieces atop the beans in an enticing fashion.

          Add Toppings: Enhance your tostadas with creamy avocado slices, a hearty spoonful of pico de gallo, and a sprinkle of crumbled queso fresco. If you crave additional heat, layer on sliced jalapeños according to your taste.

            Garnish and Serve: Finish the tostadas with a delicate sprinkle of fresh chopped cilantro for a burst of flavor. Serve promptly while the tostadas maintain their delightful crispiness!

              Prep Time, Total Time, Servings: 30 min | 1 hr | 4 servings