Steak Tostadas
Steak Tostadas
Ingredients
For the Steak Marinade
- 2 pounds flank steak, diced into small chunks
- 1/4 cup orange juice
- 1/4 cup lime juice, from 2 limes
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon complete seasoning
- 1 teaspoon carne asada seasoning
- 1/2 packet sazon
- 1/2 teaspoon chicken bouillon powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pico de Gallo
- 3 Roma tomatoes, finely diced
- 1 large yellow onion, finely diced
- 4 jalapeños, finely diced
- 1/3 cup cilantro, chopped
- 2 tablespoons lime juice, from 1 lime
- 1/4 teaspoon salt, to taste
For the Cilantro Avocado Crema
- 1/2 cup Mexican crema
- 1 bunch cilantro
- 2 jalapeños, seeded for less heat, if desired
- 1/2 avocado
- 3 garlic cloves
- 1/4 cup lime juice, from 2 limes
- 1/2 tablespoon garlic powder
- 1/2 tablespoon oregano
- 1 teaspoon chicken bouillon
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
- 2 tablespoons water, as needed to thin
For Assembly
- 12 corn tortillas, fried until crispy
- 1/2 cup Mexican crema, for drizzling, as needed
- 1/2 cup Cotija cheese, crumbled, as needed
- 1 cup guacamole, as needed
Instructions
- 1
Dice the flank steak into small, bite-sized chunks (about 1/2-inch pieces) and place them in a large bowl.
⏱️ 5 min
- 2
To the steak, add the orange juice, lime juice, and Worcestershire sauce. Then, add all the seasonings: garlic powder, onion powder, oregano, cumin, complete seasoning, carne asada seasoning, sazon, chicken bouillon powder, salt, and black pepper. Mix thoroughly until every piece of steak is fully coated.
⏱️ 5 min
- 3
Cover the bowl and marinate the steak in the refrigerator for at least 2 hours. For the best flavor, marinate overnight.
⏱️ 120 min
- 4
While the steak marinates, prepare the cilantro avocado crema. Combine the Mexican crema, cilantro, jalapeños, avocado, garlic cloves, lime juice, garlic powder, oregano, chicken bouillon, salt, and black pepper in a blender. Blend until smooth and creamy. Add a splash of water as needed to thin to your desired consistency.
⏱️ 10 min
- 5
Next, prepare the pico de gallo. In a medium bowl, combine the finely diced Roma tomatoes, finely diced yellow onion, finely diced jalapeños, chopped cilantro, and lime juice. Mix well and season with salt to taste. Adjust lime juice if desired.
⏱️ 10 min
- 6
Once the steak is marinated, heat a large skillet or flat top over medium-high heat. Add a small amount of oil if needed (depending on your pan).
⏱️ 2 min
- 7
Cook the marinated steak in a single layer, in batches if necessary to avoid overcrowding the pan. Cook for 3-5 minutes, stirring occasionally, until the steak is browned and slightly crispy on the edges and cooked through.
⏱️ 10 min
- 8
Fry the corn tortillas until golden and crispy. This can be done in a separate pan with about 1/2 inch of hot oil, or by baking in an oven at 375°F (190°C) for 5-7 minutes per side until crisp.
⏱️ 8 min•🌡️ 375
- 9
To assemble the tostadas, spread a layer of guacamole onto each crispy corn tortilla. Top with a generous portion of the cooked steak, followed by the fresh pico de gallo. Drizzle with Mexican crema and the cilantro avocado crema, then sprinkle with crumbled Cotija cheese. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Tostadas
For the Steak Marinade
- 2 pounds flank steak, diced into small chunks
- 1/4 cup orange juice
- 1/4 cup lime juice, from 2 limes
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon complete seasoning
- 1 teaspoon carne asada seasoning
- 1/2 packet sazon
- 1/2 teaspoon chicken bouillon powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pico de Gallo
- 3 Roma tomatoes, finely diced
- 1 large yellow onion, finely diced
- 4 jalapeños, finely diced
- 1/3 cup cilantro, chopped
- 2 tablespoons lime juice, from 1 lime
- 1/4 teaspoon salt, to taste
For the Cilantro Avocado Crema
- 1/2 cup Mexican crema
- 1 bunch cilantro
- 2 jalapeños, seeded for less heat, if desired
- 1/2 avocado
- 3 garlic cloves
- 1/4 cup lime juice, from 2 limes
- 1/2 tablespoon garlic powder
- 1/2 tablespoon oregano
- 1 teaspoon chicken bouillon
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
- 2 tablespoons water, as needed to thin
For Assembly
- 12 corn tortillas, fried until crispy
- 1/2 cup Mexican crema, for drizzling, as needed
- 1/2 cup Cotija cheese, crumbled, as needed
- 1 cup guacamole, as needed
Instructions
- 1
Dice the flank steak into small, bite-sized chunks (about 1/2-inch pieces) and place them in a large bowl.
⏱️ 5 min - 2
To the steak, add the orange juice, lime juice, and Worcestershire sauce. Then, add all the seasonings: garlic powder, onion powder, oregano, cumin, complete seasoning, carne asada seasoning, sazon, chicken bouillon powder, salt, and black pepper. Mix thoroughly until every piece of steak is fully coated.
⏱️ 5 min - 3
Cover the bowl and marinate the steak in the refrigerator for at least 2 hours. For the best flavor, marinate overnight.
⏱️ 120 min - 4
While the steak marinates, prepare the cilantro avocado crema. Combine the Mexican crema, cilantro, jalapeños, avocado, garlic cloves, lime juice, garlic powder, oregano, chicken bouillon, salt, and black pepper in a blender. Blend until smooth and creamy. Add a splash of water as needed to thin to your desired consistency.
⏱️ 10 min - 5
Next, prepare the pico de gallo. In a medium bowl, combine the finely diced Roma tomatoes, finely diced yellow onion, finely diced jalapeños, chopped cilantro, and lime juice. Mix well and season with salt to taste. Adjust lime juice if desired.
⏱️ 10 min - 6
Once the steak is marinated, heat a large skillet or flat top over medium-high heat. Add a small amount of oil if needed (depending on your pan).
⏱️ 2 min - 7
Cook the marinated steak in a single layer, in batches if necessary to avoid overcrowding the pan. Cook for 3-5 minutes, stirring occasionally, until the steak is browned and slightly crispy on the edges and cooked through.
⏱️ 10 min - 8
Fry the corn tortillas until golden and crispy. This can be done in a separate pan with about 1/2 inch of hot oil, or by baking in an oven at 375°F (190°C) for 5-7 minutes per side until crisp.
⏱️ 8 min•🌡️ 375 - 9
To assemble the tostadas, spread a layer of guacamole onto each crispy corn tortilla. Top with a generous portion of the cooked steak, followed by the fresh pico de gallo. Drizzle with Mexican crema and the cilantro avocado crema, then sprinkle with crumbled Cotija cheese. Serve immediately.
⏱️ 5 min