Carne Asada Tostadas with Elote | CookOS

Carne Asada Tostadas with Elote

Name: Carne Asada Tostadas with Elote
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lbs flank or skirt steak; 1/2 cup olive oil; 1 lime, juiced; 1/4 cup soy sauce; 1 tbsp honey; 1 packet Sazón Goya seasoning; 1 tsp cumin; 1 tsp dried oregano; 1 tsp chili powder; black pepper, to taste; 2 cups corn kernels, canned or frozen; 1/2 red onion, finely diced; 1 jalapeño, finely diced; 1/4 cup cilantro, chopped; 6-8 tostada shells; 1 cup guacamole; 1/4 cup Greek yogurt or sour cream; 1/4 cup cotija cheese, crumbled; chili-lime seasoning, for sprinkling

These carne asada tostadas feature tender marinated grilled steak on crispy shells, topped with fresh corn salsa, cotija cheese, and crema for an elote-inspired Mexican dish that balances smoky meat with cooling toppings.

🌍Mexican 🏷️Carne asada 🏷️Tostadas 🏷️Elote 🏷️Corn salsa Steak

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Total

Servings

Difficulty

Easy

Est. Cost

$34–$56

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

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Ingredients

1.5 lbs flank or skirt steak
1/2 cup olive oil
1 lime, juiced
1/4 cup soy sauce
1 tbsp honey
1 packet Sazón Goya seasoning
1 tsp cumin
1 tsp dried oregano
1 tsp chili powder
black pepper, to taste
2 cups corn kernels, canned or frozen
1/2 red onion, finely diced
1 jalapeño, finely diced
1/4 cup cilantro, chopped
6-8 tostada shells
1 cup guacamole
1/4 cup Greek yogurt or sour cream
1/4 cup cotija cheese, crumbled
chili-lime seasoning, for sprinklingoptional

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Instructions

1
In a measuring cup or bowl, whisk together the olive oil, lime juice, soy sauce, honey, Sazón seasoning, cumin, oregano, chili powder, and black pepper to create the marinade.
2
Place the steak in a large zip-top bag and pour the marinade over it. Seal the bag, ensuring the steak is fully coated, and let it marinate for at least 30 minutes.
3
While the steak marinates, prepare the corn salsa by combining the corn, diced red onion, diced jalapeño, and chopped cilantro in a bowl. Mix well.
4
Cook the marinated steak on a grill or under the broiler until it's cooked to your liking and has a nice char.
5
Let the steak rest for a few minutes, then chop it into small, bite-sized pieces.
6
To assemble, spread a layer of guacamole onto each tostada shell.
7
Top the guacamole with a generous amount of the chopped carne asada.
8
Spoon the corn salsa over the steak.
9
Finish by drizzling with Greek yogurt or sour cream, then sprinkling with crumbled cotija cheese and a dash of chili-lime seasoning.

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Tips & Notes

Pro tips

Let the marinated steak rest at room temperature for 20–30 minutes before grilling to ensure even cooking.
Slice the steak against the grain after cooking to maximize tenderness and make it easier to layer on tostadas.
Char the steak over high heat for a flavorful crust while keeping the interior juicy; don't overcook beyond medium-rare.
Apply crema drizzle just before serving to prevent tostada shells from becoming soggy.

Substitutions

Flank or skirt steak → Carne asada marinade works with carne asada cuts like chuck, sirloin, or ribeye (adjust cook time for thickness)
Crema → Sour cream thinned with lime juice or Mexican Mexican crème fraîche (similar tang and texture)
Cotija cheese → Queso fresco or feta cheese (both crumbly and slightly salty)
Sazón Goya → Cumin, garlic powder, and smoked paprika combined (omit if using the packet)

Storage & make-ahead

Store cooked sliced steak refrigerated in an airtight container for up to 3 days; reheat gently in a skillet. Tostada shells and toppings are best assembled fresh, but individual components keep 1–2 days refrigerated.