If you’re craving a dish that combines bold flavors with effortless preparation, look no further. These carne asada tostadas are a perfect example of an easy food recipe that delivers restaurant-quality taste.
Pairing tender, slow-cooked beef with a zesty pickled jalapeño pineapple salsa, this dish is a vibrant celebration of Mexican-inspired cuisine.
Why This Easy Recipe Stands Out
The beauty of this recipe lies in its simplicity and adaptability. Whether you’re cooking for a family dinner or hosting a casual gathering, these tostadas are as versatile as they are delicious.
The slow-cooked carne asada is melt-in-your-mouth tender, bursting with the smoky essence of paprika, chili powder, and fresh citrus juices. Meanwhile, the pickled jalapeño pineapple salsa adds a refreshing tang that perfectly balances the richness of the beef.
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Best of all, this recipe requires minimal prep time and uses straightforward ingredients, making it accessible for cooks of all skill levels.
How to Customize for Your Preferences
One of the best aspects of this recipe is its flexibility. Here are a few ways you can tweak it to suit your needs:
- Make It Gluten-Free: Swap out traditional tostada shells for certified gluten-free options.
- Go Dairy-Free: Skip the crumbled cotija cheese and focus on the avocado and salsa for creamy, tangy toppings.
- Vegetarian Option: Replace the carne asada with roasted mushrooms or seasoned jackfruit for a plant-based twist.
These simple adjustments ensure that this dish can accommodate a variety of dietary preferences while still delivering incredible flavor.
Tips for Perfecting Your Tostadas
To make the most of this easy food recipe, follow these tips:
- Choose Fresh Ingredients: The pickled jalapeño pineapple salsa is a highlight of this dish, so use fresh, ripe pineapple and high-quality jalapeños for the best results.
- Crisp Up Your Shells: Bake or lightly fry your tostada shells to achieve the perfect crunch.
- Shred the Beef Properly: After slow-cooking, use two forks to shred the beef evenly. This ensures it absorbs all the juices and spices.
These small details elevate the dish, making it a guaranteed crowd-pleaser.
Pairing & Serving Ideas
These tostadas are a complete meal on their own, but you can enhance the experience with a few sides and drinks.
For a full feast, serve them alongside a refreshing cucumber-lime salad or classic Mexican street corn. To drink, try a tangy hibiscus agua fresca or a zesty margarita.
If you’re prepping for a party, set up a DIY tostada bar. Let guests assemble their own creations with toppings like guacamole, extra salsa, and freshly chopped cilantro.
Why You’ll Love This Recipe
This carne asada tostadas recipe is more than just food; it’s an experience. The combination of tender beef, tangy salsa, and crisp tostada shells is a flavor explosion that will have you coming back for seconds.
Whether you’re a seasoned home chef or new to cooking, this recipe guarantees impressive results without the hassle. Give it a try and bring a taste of bold, Mexican-inspired flavors to your table.
Easy Carne Asada Tostadas Recipe with Pickled Jalapeño Pineapple Salsa
Equipment
- Slow cooker or pressure cooker
Ingredients
For the Carne Asada:
- 2 tablespoons extra-virgin olive oil
- 2 pounds flank steak
- 4 garlic cloves minced or grated
- 1 large yellow onion finely chopped
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- Kosher salt and freshly ground black pepper to taste
- Juice of 1 orange
- Juice of 2 limes
- ½ cup fresh cilantro chopped
For Serving:
- 16 tostada or hard taco shells warmed
- Mashed avocado
- Pickled Jalapeño Pineapple Salsa
- Crumbled cotija cheese
- Shredded lettuce
Instructions
Slow Cooker Method (4 to 6 hours):
- In the slow cooker, add the olive oil, flank steak, garlic, onion, smoked paprika, chili powder, and a generous pinch of salt and black pepper. Use your hands to evenly coat the steak with the seasonings, taking about 3-5 minutes. Pour in the orange and lime juices.
- Cover and cook the steak on low for about 6 hours, or on high for around 4 hours, until the meat becomes tender and easy to shred.
- Remove the steak from the slow cooker and let it sit for 15 minutes before shredding with two forks. Return the shredded meat to the slow cooker, stir in the chopped cilantro, and mix well.
- To assemble, spread mashed avocado onto the tostada shells, then top with the shredded carne asada, pickled jalapeño pineapple salsa, crumbled cotija cheese, and shredded lettuce.
Pressure Cooker Method (15 minutes):
- In the pressure cooker, combine the olive oil, flank steak, garlic, onion, smoked paprika, chili powder, and a generous pinch of salt and black pepper. Massage the seasonings into the steak until everything is evenly coated, about 3-5 minutes. Add the orange and lime juices.
- Secure the pressure cooker lid and cook on high pressure for 10 minutes. Once done, release the pressure naturally or use the quick release option, depending on your preference.
- Let the cooked steak rest for 15 minutes, then shred it using forks. Mix the shredded meat with chopped cilantro in the pot. Follow the same serving instructions as for the slow cooker method.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a spicier kick, add diced jalapeños to the carne asada seasoning.
- The pineapple salsa balances the richness of the meat with a sweet and tangy flavor profile.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.