Mexican Tostadas de Carne Asada

Ingredients:

For the 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 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:

Lay the tostada shells on a serving platter.

Top each tostada with a generous amount of sliced carne asada.

Add 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 using.

4. Serve:

Serve the tostadas immediately with lime wedges on the side for squeezing over the top.

Enjoy your delicious Mexican Tostadas de Carne Asada!.