Description
Crisp tostada shells topped with citrus-marinated grilled carne asada, creamy refried beans, and fresh veggies, authentic Mexican street food flavor made easy at home.
Ingredients
- For the Carne Asada Marinade:
- 2 limes, juiced
- 1 orange, juiced
- 4 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 2 garlic cloves, minced
- ½ jalapeño, thinly sliced
- 1 tsp ground cumin
- For the Meat:
- 1 lb skirt steak
- For the Tostadas:
- 6–8 tostada shells
- 1 (16 oz) can refried beans
- Shredded iceberg lettuce
- Diced tomatoes
- Sliced red onion
- Fresh cilantro
- Lime wedges (optional)
Instructions
- Make marinade: Whisk lime juice, orange juice, soy sauce, balsamic vinegar, olive oil, garlic, jalapeño, and cumin.
- Marinate steak: Place skirt steak in a zip-top bag or dish. Pour marinade over, coat well, and refrigerate 1–6 hours.
- Grill carne asada: Heat grill or grill pan to medium-high. Remove steak, shake off excess marinade, and grill 3 minutes per side. Rest 5 minutes, then slice thinly against the grain.
- Prep toppings: Warm refried beans until smooth. Chop lettuce, dice tomatoes, slice onion, and gather cilantro and lime wedges.
- Assemble: Spread beans on each tostada shell. Top with carne asada, lettuce, tomatoes, onion, and cilantro. Serve immediately with lime.
Notes
- Slice against the grain for tender meat.
- Don’t over-marinate—citrus can toughen meat after 6 hours.
- For gluten-free: ensure soy sauce is GF (or use tamari).
- Keep tostadas crisp by assembling just before serving.
- Substitute flank steak if skirt steak isn’t available.
- Prep Time: 15 minutes (plus 1–6 hours marinating)
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican