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Carne Asada Tostada

Featured in Family Dinner Ideas.

Cook beef strips quick, pile on crispy shells. Add cool cream, fresh veggies on top. Takes 30 minutes start to eat.

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Fatiha
Updated on Fri, 02 May 2025 12:23:02 GMT
A colorful taco topped with shredded beef, red cabbage, diced tomatoes, cilantro, sour cream, and drizzled sauce, accompanied by lime wedges. Pin it
A colorful taco topped with shredded beef, red cabbage, diced tomatoes, cilantro, sour cream, and drizzled sauce, accompanied by lime wedges. | zestplate.com

Whip up these Beef Tostadas tonight. Combine flavorful steak, crunchy vegetables, and toasted tortillas for a south-of-the-border dinner ready in just 30 minutes. Tantalizing aroma, incredible flavor, beautiful presentation.

Why Make These

You'll have a meal on the table in 30 minutes that tastes like you spent hours cooking. The beef turns out tender, the tortillas get delightfully crunchy, and the fresh garnishes bring everything to life. Perfect for weeknight chaos or when friends drop by. Throw in some hot sauce if you're feeling brave.

What Makes Them Good

Seasonings infuse the meat as it sizzles in the pan. The tortillas become perfectly golden when baked. Freshly chopped veggies add necessary texture. Drizzle with tangy lime-infused cream and you've created something way better than any delivery option.

What You Need

  • Steak: Sliced thin to cook quickly
  • Citrus: Juicy limes for tanginess
  • Dairy: Creamy sour cream for topping
  • Bell Peppers: Sliced into thin strips
  • Fat: A splash for cooking
  • Flat Bread: Flour tortillas work wonderfully
  • Garden Additions:
    • Diced tomatoes
    • Thinly sliced cabbage
    • Thinly cut radishes
    • Fresh cilantro leaves
  • Aromatics: Minced fresh garlic
  • Seasonings: Basic salt and pepper
  • Dairy: Crumbly cotija or queso fresco

How To Make Beef Tostadas

Prep Work:
Set your oven to broil mode. Blend sour cream with fresh lime juice.
Sear Beef:
Get your skillet smoking hot. Quickly sear steak strips, roughly 2 minutes per side.
Crisp Tortillas:
Brush both sides with oil. Broil until they turn golden brown.
Prepare Toppings:
Combine all your chopped vegetables with a squeeze of lime and pinch of salt.
Assemble:
Layer beef onto crunchy tortillas. Pile on vegetables, sprinkle cheese, drizzle sauce.

Tips That Work

Slice your beef across the grain for maximum tenderness. Crisp your tortillas just before serving so they stay crunchy. Don't pile them on top of each other or they'll steam and soften. Chop your vegetables while your meat cooks to be efficient. Serve sauce separately so everyone can add their preferred amount.

Make Them Your Way

Craving heat? Toss in some jalapeños. Want a heartier meal? Add more steak. Need something milder? Leave out the spicy ingredients. Running late? Grab pre-chopped veggies. No beef around? Swap in chicken or pork instead. Customize to your family's taste.

Serve It Right

Arrange toppings in separate containers. Everyone can create their own masterpiece. Pair with ice-cold beer or fresh lemonade. A side of Spanish rice and beans rounds things out nicely. Always have extra lime wedges and hot sauce nearby.

Two stacked tacos topped with grilled beef, fresh vegetables, and garnished with sour cream and cilantro, alongside lime halves in the background. Pin it
Two stacked tacos topped with grilled beef, fresh vegetables, and garnished with sour cream and cilantro, alongside lime halves in the background. | zestplate.com

Save For Later

Store leftover meat and vegetables in your refrigerator for up to 2 days. Warm tortillas in the oven right before eating. Mix up fresh cream sauce when you're ready to eat. Don't store assembled tostadas as they'll turn soggy overnight.

Quick Fixes

Tortillas still soft? Pop them back under the broiler briefly. Beef came out dry? Splash with lime juice for moisture. Running low on sauce? Stir together more sour cream and lime. Need a shortcut? Grab rotisserie chicken or pre-cooked steak from the deli section.

Frequently Asked Questions

→ Saving some for later?

Keep shells by themselves. Pack meat separate. Cut veggies fresh when eating. Cream goes in little box. Put together when ready.

→ Can you freeze stuff?

Meat freezes good - three months tops. Don't freeze the shells - get soft. Make fresh veggies each time. Sauce don't freeze nice.

→ Need hot shells?

Warm in hot oven five minutes. Use your stove top - quick flip. Watch close - they burn fast. Keep moving them round. Stack and cover to hold warm.

→ No fancy cheese?

Crumble up some feta. White cheese works too. Even skip it if you want. Regular cheese is fine. Some like shredded kind.

→ Shells burning up?

Watch em real close. Two minutes each side tops. Keep moving them round. Lower the heat some. Pull em quick if smoking.

→ Want extra kick?

Add hot sauce to meat. Spicy peppers on top. Make the cream spicy. Pickled stuff works good. Even hot cheese is nice.

→ Taking it to eat?

Pack everything separate. Build em there fresh. Take extra shells. Bring backup veggies. Maybe extra sauce too.

→ Meat too tough?

Cut it real thin. Don't cook it long. Let it rest some. Slice against the lines. Marinate it first.

→ Need it super fast?

Buy pre-cut meat. Get bagged lettuce. Use store sauce. Shells come ready. Just heat and build.

→ Making for lots folks?

Set up build-your-own. Double the meat easy. Extra everything. Keep stuff coming. Let people make their own.

→ Shells too messy?

Break em smaller first. Don't pile too high. Put plate under. Have forks ready. Napkins close by.

→ Want it fancy?

Layer stuff neat. Save pretty veggies for top. Line up the colors. Fresh herbs help. Maybe lime wedges round edge.

Conclusion

Like these? Use same beef in soft tacos. Or put the cream on chips. Even toss it all in a bowl with rice.

Carne Asada Tostada

Quick crispy beef shells.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Fatiha

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Mexican-Inspired

Yield: 4 Servings (4 tostadas)

Dietary: ~

Ingredients

01 1 pound seasoned carne asada, cut into ⅛" strips.
02 2 limes, 1 zested & juiced, and the other cut into wedges for serving.
03 ½ cup sour cream.
04 2 green bell peppers, cut into ¼" cubes.
05 Olive or avocado oil spray.
06 4 tablespoons olive or avocado oil, divided.
07 4 flour tortillas.
08 2 tablespoons cilantro, chopped.
09 2 tomatoes, diced.
10 ½ small head of red cabbage, thinly sliced.
11 1 bunch of radishes, thinly sliced or cut into matchsticks.
12 1 clove garlic, minced.
13 Salt and pepper to taste.
14 ½ cup cotija cheese.

Instructions

Step 01

Start by preheating your oven's broiler to low heat.

Step 02

In a small bowl, combine the sour cream with lime zest to create the lime crema. Set aside.

Step 03

Place sliced green bell peppers on a foil-lined baking sheet. Spray with olive or avocado oil and season with salt and pepper. Broil in the middle of the oven until softened, about 4-5 minutes.

Step 04

Lay out flour tortillas evenly on another foil-lined baking sheet. Spray both sides with olive or avocado oil. Broil until golden-brown and crispy, about 1-2 minutes per side. Keep a close eye to prevent burning.

Step 05

In a medium bowl, combine the cooked peppers, diced tomatoes, chopped cilantro, sliced radishes, thinly sliced red cabbage, 2 tablespoons of olive or avocado oil, remaining lime juice, and minced garlic. Stir to combine and season with salt and pepper. Set aside.

Step 06

Heat a large non-stick pan over medium-high heat. Add 2 tablespoons of olive or avocado oil, then add the carne asada strips and cook until browned, about 1-2 minutes per side. Remove from heat and chop into ⅛-inch pieces.

Step 07

Divide the cabbage mixture among the crispy tortillas. Top with chopped carne asada, cotija cheese, a dollop of lime crema, and a lime wedge.

Step 08

Arrange tostadas on a serving platter. Serve immediately and enjoy your delicious Carne Asada Tostadas.

Notes

  1. Storage: Store leftover assembled tostadas in an airtight container in the refrigerator for up to 2 days, keeping toppings separate to avoid sogginess.
  2. Reheating: Warm tortillas in a preheated oven at 350°F (175°C) for 5-7 minutes or in a skillet over medium heat for a few minutes.
  3. Reheating carne asada: Warm in a skillet over medium heat with a splash of water or broth, or in the microwave in intervals.
  4. Freezing: Best enjoyed fresh, as toppings may become mushy if frozen. Freeze cooked carne asada separately for 2-3 months.

Tools You'll Need

  • Broiler.
  • Foil-lined baking sheet.
  • Non-stick pan.
  • Medium bowl.
  • Cutting board.
  • Serving platter.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 233
  • Total Fat: 12 g
  • Total Carbohydrate: 26 g
  • Protein: 7 g