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Delicious and easy-to-make Mexican tostadas de carne asada are shown, perfect for a quick and flavorful summer dinner.
Lady Maria

Quick Carne Asada Tostadas

These carne asada tostadas are a quick and delicious summer meal, perfect for busy weeknights or impromptu gatherings. Tender, flavorful steak is piled high on crispy tostadas and topped with your favorite fresh and vibrant toppings for a flavor explosion in every bite.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • Salt to taste
  • Pepper to taste
  • 1 pound flank steak or skirt steak
  • 12 corn tortillas
  • Vegetable oil for frying
  • Refried beans
  • Shredded lettuce
  • Diced tomatoes
  • Diced red onion
  • Avocado or guacamole
  • Shredded cheese Cheddar, Monterey Jack, or cotija
  • Sour cream or Mexican crema
  • Sals a
  • Fresh cilantro
  • Lime wedges

Equipment

  • medium bowl
  • Resealable plastic bag or shallow dish
  • large skillet
  • tongs
  • Wire rack or paper towel-lined plate
  • Grill
  • meat thermometer
  • Cutting board
  • knife

Method
 

  1. In a medium bowl, whisk together the orange juice, lime juice, soy sauce, olive oil, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
  2. Place the flank steak or skirt steak in a resealable plastic bag or a shallow dish.
  3. Pour the marinade over the steak, ensuring it's fully coated.
  4. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.
  5. Pour about 1/2 inch of vegetable oil into a large skillet over medium-high heat.
  6. Using tongs, carefully place one tortilla at a time into the hot oil.
  7. Fry for about 30-60 seconds per side, or until golden brown and crispy.
  8. Remove the tostada from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil.
  9. Repeat with the remaining tortillas.
  10. Preheat your grill to medium-high heat.
  11. Remove the steak from the marinade and discard the marinade.
  12. Grill the steak for 3-5 minutes per side for medium-rare, or longer if you prefer it more well-done. Use a meat thermometer to ensure it reaches your desired internal temperature.
  13. Remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain into thin strips.
  14. Spread a layer of refried beans on each tostada.
  15. Top with shredded lettuce, diced tomatoes, diced red onion, and your choice of other toppings.
  16. Pile the sliced carne asada on top of the toppings.
  17. Garnish with cilantro and lime wedges.
  18. Serve immediately and enjoy!

Notes

For best results, marinate the carne asada for at least 2 hours, or up to overnight, for maximum flavor. Store leftover carne asada in an airtight container in the refrigerator for up to 3 days. You can also make the tostadas ahead of time and store them in an airtight container at room temperature to maintain their crispiness. Add a pinch of cayenne pepper to the marinade for extra heat, or top with pickled onions for added tang.