Mexican Tostadas de Carne Asada
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 for spice)
Lime wedges (for serving)
Instructions:
1. Marinate the Carne Asada:
In a bowl, combine 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, preferably overnight for more flavor.
2. Cook the Carne Asada:
Preheat a grill or skillet over high heat.
Remove the steak from the marinade and let any excess drip off. Grill or cook the steak for about 5-7 minutes per side, depending on thickness and desired 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.
3. Assemble the Tostadas:
