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Easy Carne Asada Tostadas Recipe with Pickled Jalapeño Pineapple Salsa

This easy carne asada tostadas recipe combines tender, slow-cooked flank steak with a bright and tangy pickled jalapeño pineapple salsa for a fun and flavorful twist on taco night. Perfect for serving 6-8 people, this dish is both versatile and a crowd-pleaser, ideal for casual dinners or special gatherings.
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Prep Time 10 minutes
Course Main Course
Cuisine Mexican-Inspired
Servings 6

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.
Keyword Easy Food Recipes, Easy tostadas recipe, Homemade carne asada tostadas, Pineapple salsa recipe, Quick Mexican food ideas, Slow cooker carne asada
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