Festival Classic Appetizer: Smoky Carne Asada Tostadas

Allergens

Soy (from soy sauce), Dairy (from queso fresco)

Ingredients

• 1 lb beef skirt steak, thinly sliced
• 1/4 cup fresh lime juice
• 1/2 cup fresh orange juice
• 1/4 cup soy sauce
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 corn tortillas, fried until crisp
• 2 cups shredded iceberg lettuce
• 1 ripe avocado, diced
• 1 cup pico de gallo
• 1 cup crumbled queso fresco
• Fresh cilantro leaves
• Lime wedges for serving

Instructions

1. In a shallow dish, combine lime juice, orange juice, soy sauce, honey, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well to create the marinade.
2. Add the thinly sliced beef skirt steak to the marinade, ensuring all pieces are evenly coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
3. Heat a grill or grill pan over medium high heat. Grill the marinated steak, turning once, until desired doneness is reached, about 2 3 minutes per side for medium rare. Let it rest for a few minutes before thinly slicing against the grain.
4. Assemble the tostadas by layering crisp tortillas, grilled steak, shredded lettuce, diced avocado, pico de gallo, crumbled queso fresco, and fresh cilantro leaves. Serve with lime wedges on the side for a burst of flavor.

Chef’s Insight

The secret to perfect crisp tortillas is frying them just long enough to achieve a crunchy texture without overcooking.

Notes

For a spicy twist, add a dash of hot sauce to the marinade or serve with sliced jalapeños.