Carne Asada Tostada (Print Version)
# 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:
01 -
Start by preheating your oven's broiler to low heat.
02 -
In a small bowl, combine the sour cream with lime zest to create the lime crema. Set aside.
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.
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.
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.
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.
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.
08 -
Arrange tostadas on a serving platter. Serve immediately and enjoy your delicious Carne Asada Tostadas.
# Notes:
01 -
Storage: Store leftover assembled tostadas in an airtight container in the refrigerator for up to 2 days, keeping toppings separate to avoid sogginess.
02 -
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.
03 -
Reheating carne asada: Warm in a skillet over medium heat with a splash of water or broth, or in the microwave in intervals.
04 -
Freezing: Best enjoyed fresh, as toppings may become mushy if frozen. Freeze cooked carne asada separately for 2-3 months.