Ingredients:
For the Beef Carne Asada:
2 lbs flank steak or skirt steak
1/4 cup olive oil
1/4 cup lime juice (about 2-3 limes)
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper, to taste
Fresh cilantro, for garnish
For the Tostadas:
8-10 corn tostada shells
2 cups guacamole (store-bought or homemade)
1 cup sour cream or Mexican crema
1 cup diced tomatoes
1/2 cup chopped fresh cilantro
Sliced jalapeños, optional
Lime wedges, for serving
Directions:
Marinate the Beef Carne Asada: In a bowl, combine the olive oil, lime juice, minced garlic, ground cumin, smoked paprika, salt, and pepper. Place the flank or skirt steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.
Cook the Beef Carne Asada: Preheat a grill or skillet over high heat. Remove the steak from the marinade and let any excess marinade drip off. Grill or cook the steak for about 5-7 minutes per side, depending on the thickness and your preferred level of doneness. Once cooked, transfer the steak to a cutting board and let it rest for a few minutes, then slice against the grain into thin strips.
Assemble the Tostadas: Lay the tostada shells on a serving platter. Top each tostada with a generous amount of sliced carne asada. Add a layer of guacamole on top of the steak, followed by a dollop of sour cream or Mexican crema. Sprinkle with diced tomatoes, chopped cilantro, and sliced jalapeños if desired.
Serve: Serve the tostadas immediately with lime wedges on the side for squeezing over the top.
Enjoy your delicious Mexican Tostadas de Beef Carne Asada!
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