Carne Asada Tostada Recipe

Marinate

In a shallow dish combine 2 tbs olive oil, 2 tbs lime juice, 1 tbs soy sauce, 2 tsp minced garlic, 1 tsp cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Add the steak and turn to coat. Cover and refrigerate 30 minutes to 2 hours (30 minutes if short on time).

Cook

Remove steak from fridge 15 minutes before cooking. Heat a heavy skillet or grill over high heat until very hot. Pat steak dry, then sear 3–5 minutes per side for medium-rare (thin flank/skirt may cook faster). Internal temp 130–135°F (55–57°C) for medium-rare. Let rest 8–10 minutes tented with foil.

Slice

Slice against the grain into thin slices about 1/8–1/4 inch thick. Keep warm while finishing other components.

In a medium skillet over medium heat, cook diced bacon until crisp, about 5–7 minutes. Remove most of the rendered fat leaving ~1 tbs in the pan.

Add 1/2 cup diced onion to the skillet and sauté until translucent, about 3–4 minutes. Stir in 1 tsp minced garlic and cook 30 seconds until fragrant.

Add 2 cups cooked pinto beans, 1 cup diced tomato, 1/2 cup broth, 1 tsp cumin, 1 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp minced jalapeño. Stir to combine and simmer gently for 8–10 minutes to let flavors meld and slightly thicken. If mixture is too thick, add up to 2–3 tbs more broth.

Stir in 2 tbs chopped cilantro off heat. Taste and adjust salt/pepper. Keep warm for assembly.

Roast or boil tomatillos: place 6 halved tomatillos on a hot dry skillet or under a broiler and cook until charred/blistered in spots, about 6–8 minutes, turning once. Alternatively boil 4–5 minutes until softened. Let cool slightly.

In a blender or food processor combine roasted tomatillos, 1 ripe avocado, 1/4 cup cilantro, 1/2 tsp seeded jalapeño, 1 tbs lime juice, 1/2 tsp salt and 1 tbs water. Pulse/blend until a smooth but slightly chunky salsa forms. Adjust salt or lime as needed. Refrigerate until ready to use.

In a small bowl toss 1/4 cup very thinly sliced red onion with 1 tbs chopped pickled jalapeños, 1 tsp lime juice, 1 tsp olive oil and 1/4 tsp salt. Let sit 10 minutes to mellow and marry flavors. This can be made ahead and refrigerated.

If using soft or stale tostada shells, crisp them: heat 2 tbs vegetable oil in a skillet over medium-high heat and fry each shell ~30 seconds per side until golden and crisp, or bake at 375°F (190°C) 5–7 minutes.

To assemble each tostada: spread about 1/3 cup warm charro beans over the tostada shell, top with a handful (~2 tbs) shredded lettuce or cabbage, arrange 3–4 slices of carne asada over the beans, spoon 1–2 tbs tomatillo avocado salsa over the beef, add a small spoonful (about 1 tbs) of Amaya relish, and finish with a sprinkle (~1–2 tbs) of crumbled queso fresco. Serve with lime wedges.

Repeat to make 6 tostadas. Serve immediately while tostadas are crisp and carne asada is warm.