Description
Crispy corn tortillas are topped with flavorful grilled steak, refried beans, fresh salsa, and a sprinkle of cheese for a vibrant and satisfying meal.
Ingredients
Scale
For the Crust:
- 1 lb flank or skirt steak
- 8 corn tostada shells
- 1 cup refried beans, warmed
- 1/2 cup white onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1 avocado, sliced
- 1/2 cup crumbled cotija cheese
- 2 limes, cut into wedges
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Season the steak on both sides with chili powder, cumin, garlic powder, salt, and pepper. Drizzle with olive oil.
- Grill the steak over medium-high heat for 5-7 minutes per side, or until cooked to your desired doneness. Let it rest for 5 minutes, then slice thinly against the grain.
- To assemble, spread a layer of warm refried beans onto each tostada shell.
- Top the beans with slices of the grilled carne asada.
- Garnish with chopped onion, fresh cilantro, avocado slices, and a sprinkle of cotija cheese. Serve immediately with lime wedges on the side.
Notes
You can customize the seasonings to taste.