Loaded Carne Asada Tostada
This loaded carne asada tostada with caramelized onions, sliced avocado, and lots of cotija cheese is easy to make and so delicious.
I made some carne asada tacos for dinner and we had some leftovers, so I made this loaded carne asada tostada recipe for lunch. To make them extra tasty, I caramelized some onions and then fried up a corn tortilla until nice and crispy. I loaded the tostada shell with sour cream, shredded lettuce, caramelized onions, carne asada, pico de gallo, avocado slices, and lots of shredded cotija cheese. I enjoyed every single bit of this delicious meal!
Loaded Carne Asada Tostada
Onions:
- 2 tsp butter
- 1/2 onion, sliced
Tostada Shell:
- 1 corn tortilla
- Vegetable oil
Remaining Ingredients:
- Sour cream
- Iceberg lettuce, shredded
- Leftover carne asada steak, warmed
- Pico de gallo
- Avocado slices
- Cotija cheese, shredded or crumbled
- Cilantro, chopped
Serving (if desired):
- Salsa
- Lime wedges
- Hot sauce
Loaded Carne Asada Tostada
Make the slightly caramelized onions by heating the butter in a large skillet over medium heat. Add the onions and cook, stirring often for 15 minutes or until golden brown and tender. Season with sea salt, to taste. Remove from the pan and set aside.
Make the crispy tostada shell by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready. Side Note: Your tostada will be soggy if you add the tortilla to oil that is not hot enough.
When the oil is HOT, carefully place the corn tortilla in the hot oil then poke a few holes in the center with a fork to allow steam to exit. Fry, holding a metal potato masher in an upright position on top of the tortilla to keep it submerged until crisp and lightly browned, 45 to 60 seconds; flip and cook for an additional 45-60 seconds, or until golden brown.
Drain both sides on paper towels then immediately sprinkle with a bit of sea salt.
Make the tostada by spreading some sour cream on the crispy tortilla then top with lettuce, caramelized onions, warmed carne asada steak, pico de gallo, more sour cream (if desired), avocado slices, cotija cheese, and cilantro.
Serve immediately with salsa, lime wedges, and hot sauce. Enjoy.
Equipment
Ingredients
Onions:
- 2 tsp butter
- ½ onion sliced
Tostada Shell:
- 1 corn tortilla
- Vegetable oil
Remaining Ingredients:
- Sour cream
- Iceberg lettuce shredded
- Leftover carne asada steak warmed
- Pico de gallo
- Avocado slices
- Cotija cheese shredded or crumbled
- Cilantro chopped
Serving (if desired):
- Salsa
- Lime wedges
- Hot sauce
Instructions
- Make the slightly caramelized onions by heating the butter in a large skillet over medium heat. Add the onions and cook, stirring often for 15 minutes or until golden brown and tender. Season with sea salt, to taste. Remove from the pan and set aside.
- Make the crispy tostada shell by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready. Side Note: Your tostada will be soggy if you add the tortilla to oil that is not hot enough.
- When the oil is HOT, carefully place the corn tortilla in the hot oil then poke a few holes in the center with a fork to allow steam to exit. Fry, holding a metal potato masher in an upright position on top of the tortilla to keep it submerged until crisp and lightly browned, 45 to 60 seconds; flip and cook for an additional 45-60 seconds, or until golden brown.
- Drain both sides on paper towels then immediately sprinkle with a bit of sea salt.
- Make the tostada by spreading some sour cream on the crispy tortilla then top with lettuce, caramelized onions, warmed carne asada steak, pico de gallo, more sour cream (if desired), avocado slices, cotija cheese, and cilantro.
- Serve immediately with salsa, lime wedges, and hot sauce. Enjoy.
It looks mouthwatering, Pam.
This looks delicious and I’m always impressed with the fancy lunches you make. I would have just nuked the meat and called it a meal.