Ingredients with Measurements:
- 1 lb flank steak
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 8 tostada shells
- 1 cup refried beans
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
3. Rub the spice mixture all over the flank steak, then drizzle with olive oil.
4. Grill the steak for 6-8 minutes per side, or until desired doneness is reached.
5. Remove the steak from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
6. To assemble the tostadas, spread a layer of refried beans on each tostada shell.
7. Top with shredded lettuce, diced tomatoes, and sliced carne asada.
8. Sprinkle with crumbled queso fresco and chopped cilantro.
9. Serve with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 495
- Fat: 22g
- Carbohydrates: 36g
- Protein: 38g
- Fiber: 7g
- Sugar: 4g
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or sirloin steak.
- Refried beans can be substituted with black beans or pinto beans.
- Queso fresco can be substituted with feta cheese or cotija cheese.
Variations:
- Add sliced avocado or guacamole to the tostadas.
- Use corn tortillas instead of tostada shells.
- Top with salsa or hot sauce for extra heat.
Tips and tricks:
- Make sure to slice the steak thinly against the grain to ensure tenderness.
- Warm the tostada shells in the oven for a few minutes before assembling to make them crispy.
Storage instructions:
- Store leftover carne asada in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the carne asada in a skillet over medium heat until warmed through.
Presentation ideas:
- Arrange the tostadas on a platter and garnish with extra cilantro and lime wedges.
Garnishes:
- Chopped cilantro and lime wedges.
Pairings:
- Serve with a side of Mexican rice and beans.
Suggested side dishes:
- Mexican rice and beans.
Troubleshooting advice:
- If the steak is tough, it may not have been sliced against the grain.
Food safety advice:
- Make sure to cook the steak to a minimum internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Carne asada is a popular Mexican dish that originated in the northern states of Mexico.
Flavor profiles:
- Spicy, savory, and fresh.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Mexican