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Tasty Carne Asada Tostada

Featured in: Family-Friendly Dinners Everyone Will Love

Sear beef strips fast, stack on crunchy shells. Top with cool sour cream, garden-fresh veggies. Ready to eat in half an hour.

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Updated on Tue, 15 Apr 2025 16:05:15 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. | cookingkitchn.com

Whip up these Carne Asada Tostadas tonight. Combine flavorful beef, crunchy vegetables, and toasted tortillas for a tasty Mexican dish ready in just 30 minutes. They'll please your nose, taste buds, and eyes all at once.

The Perks

You'll have a meal that's done in thirty minutes but tastes like you went out. The beef comes out tender, the tortillas get super crunchy, and all those fresh toppings pack a flavor punch. Perfect when you're rushed or having company over. Splash on some hot sauce if you want a kick.

The Magic Touch

Your beef gets packed with flavor as it sizzles. The tortillas turn nice and golden when baked. Freshly chopped veggies add that essential crunch. Drizzle on the lime-infused cream and you've created something way better than ordering in.

Your Ingredients

  • Beef: Sliced thin so it cooks quickly
  • Limes: Go with fresh ones for better flavor
  • Sour Cream: The base of your topping
  • Green Peppers: Sliced into thin pieces
  • Oil: Just a small amount needed
  • Tortillas: The flour variety works great
  • Fresh Stuff:
    • Diced tomatoes
    • Cabbage, shredded finely
    • Thinly sliced radishes
    • Cilantro, roughly chopped
  • Garlic: Stick with fresh cloves
  • Salt and Pepper: Add to taste
  • Cheese: The crumbly Mexican variety

Cooking Steps

Prep Time:
Set your oven to broil. Blend the sour cream with lime juice.
Cook The Beef:
Get your pan super hot. Sear the beef fast, around 2 minutes per side.
Crisp Your Tortillas:
Brush both sides with oil. Broil until they turn golden.
Prepare Toppings:
Mix your chopped veggies with a splash of lime and pinch of salt.
Assemble Everything:
Layer beef on your crispy tortillas. Top with veggies, cheese, and sauce.

Handy Tricks

Slice your beef across the grain for tenderness. Get those tortillas crispy right before serving. Don't pile them on each other or they'll soften up. Chop your veggies while your meat's cooking to save minutes. Let folks add their own sauce for custom flavor.

Custom Versions

Want some heat? Throw in some fresh peppers. Craving extra protein? Use more beef. Need something milder? Leave out the spicy bits. Running late? Grab pre-chopped veggies. No beef around? Switch to chicken or pork. Adjust it to suit yourself.

Perfect Presentation

Set out all the toppings in separate dishes. Everyone can build their own creation. A cold beer or fresh lemonade goes great with these. Some rice and beans on the side rounds things out. Keep extra limes and hot sauce within reach.

Save For Later

Store your meat and vegetables separately in the fridge for up to 2 days. Warm the tortillas in your oven when you're ready to eat again. Mix up fresh sauce each time you serve. Don't try to save fully assembled tostadas as they'll turn soggy.

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. | cookingkitchn.com

Troubleshooting

Tortillas not crunchy enough? Pop them back under the broiler. Got dry meat? Add a squeeze of lime juice. Running low on sauce? Stir together more sour cream and lime. Looking for a shortcut? Pick up pre-cooked meat and just warm it through.

Frequently Asked Questions

→ Saving some for later?

Store shells on their own. Keep meat in its own container. Slice veggies right before eating. Put cream in a tiny container. Assemble when you're ready to eat.

→ Can you freeze stuff?

The meat freezes well for up to three months. Never freeze the shells as they'll get mushy. Always cut fresh veggies. The sauce won't freeze properly.

→ Need hot shells?

Heat them in a hot oven for a few minutes. Try a quick flip on your stovetop. Keep an eye on them as they burn quickly. Move them around often. Keep them warm by stacking and covering.

→ No fancy cheese?

Try some crumbled feta instead. Any white cheese works fine. You can totally skip it too. Regular cheese does the job. Many folks prefer the shredded kind.

→ Shells burning up?

Monitor them carefully. Cook no more than two minutes per side. Keep them moving. Turn down the heat a bit. Remove them immediately if you see smoke.

→ Want extra kick?

Mix hot sauce into the meat. Add spicy peppers on top. Spice up the cream. Try some pickled items. Spicy cheese works great too.

→ Taking it to eat?

Keep all items separate. Put them together when you arrive. Bring spare shells. Pack extra veggies. Don't forget additional sauce.

→ Meat too tough?

Slice it very thin. Cook it briefly. Allow it to rest. Cut against the grain. Try marinating beforehand.

→ Need it super fast?

Go for pre-sliced meat. Grab a bag of lettuce. Use ready-made sauce. Buy pre-made shells. Just warm everything up and stack.

→ Making for lots folks?

Create a DIY station. Cook twice the meat. Get extra of everything. Keep food coming. Let everyone create their own.

→ Shells too messy?

Crack them into smaller pieces first. Don't stack too high. Eat over a plate. Have forks nearby. Keep napkins handy.

→ Want it fancy?

Stack ingredients neatly. Save colorful veggies for the top. Arrange colors nicely. Add some fresh herbs. Place lime wedges around the edges.

Conclusion

Love these? Try the same meat in warm tortillas. Or spread the cream over nachos. You can even mix everything in a rice bowl.

Crunchy Beef Shells

Speedy crunchy meat shells.

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


Difficulty: Intermediate

Cuisine: Latin American

Yield: 4 Servings (4 tostadas)

Dietary: ~

Ingredients

01 1 pound pre-seasoned carne asada, sliced into ⅛" strips.
02 2 limes, first one zested & squeezed, second cut for serving.
03 ½ cup sour cream.
04 2 green bell peppers, diced into ¼" squares.
05 Cooking spray (olive or avocado oil).
06 4 tablespoons olive or avocado oil, split.
07 4 flour tortillas.
08 2 tablespoons fresh chopped cilantro.
09 2 tomatoes, chopped into cubes.
10 ½ small red cabbage, cut into thin strips.
11 1 bunch radishes, thinly cut or julienned.
12 1 clove garlic, finely chopped.
13 Salt and pepper as needed.
14 ½ cup crumbled cotija cheese.

Instructions

Step 01

Turn your broiler on low to warm up first.

Step 02

Stir together sour cream and lime zest in a small bowl to make a tangy cream. Put aside for later.

Step 03

Arrange the green peppers on a foil-covered baking sheet. Give them a light spray of oil and sprinkle with salt and pepper. Cook under the broiler for about 4-5 minutes until they get soft.

Step 04

Spread tortillas on another foil-covered baking tray. Spray both sides with oil. Broil them until they turn crispy and golden, roughly 1-2 minutes per side. Watch them closely so they don't burn.

Step 05

Toss together the broiled peppers, tomato cubes, cilantro, radish slices, cabbage strips, 2 tablespoons oil, lime juice, and chopped garlic in a bowl. Mix well and add salt and pepper. Set this aside.

Step 06

Put a big non-stick pan on medium-high heat. Pour in 2 tablespoons oil, then cook the beef strips until they're brown, about 1-2 minutes each side. Take off heat and cut into smaller ⅛-inch bits.

Step 07

Put some cabbage mix on each crispy tortilla. Add beef pieces, sprinkle with cotija, drop some lime cream on top, and finish with a lime wedge.

Step 08

Put your tostadas on a big plate. Eat them right away for the best taste.

Notes

  1. Keeping leftovers: Put any extra tostadas in the fridge for up to 2 days, but keep the toppings away from the shells to keep them crunchy.
  2. Warming up: Heat tortillas at 350°F (175°C) for 5-7 minutes in the oven or warm them in a pan for a few minutes.
  3. Heating meat: Warm carne asada in a pan with a bit of water or broth, or use the microwave in short bursts.
  4. Long-term storage: These taste best fresh. The toppings get mushy if frozen, but you can freeze just the cooked meat for up to 2-3 months.

Tools You'll Need

  • Broiler.
  • Foil-covered baking tray.
  • Large frying pan.
  • Mixing bowl.
  • Chopping board.
  • Large plate for serving.

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