Things You'll Need:
- 1 tsp. salt , plus more for the meat
- 8 limes
- 2 cups pico de gallo style salsas
- shredded cabbages (for garnish)
- 3 tbsp. canola oil - plus 1/4 cup for frying the tortillas
- freshly cracked black pepper
- 12 corn tortillas
- 1/2 lb. queso cotija (aged Mexican cheese) or mild feta cheese
- 1 1/2 lbs. beef skirt steak , trimmed of extra fat and sinew
- 15 oz. refried beans
- Freshly Cracked Black Pepper
- Shredded Cabbages (for Garnish)
- 8 limes
- 2 cups pico de gallo style salsas
- 12 corn tortillas
- 1/2 lb. queso cotija (aged Mexican cheese) or mild feta cheese
- 1 1/2 lbs. beef skirt steak , trimmed of extra fat and sinew
- 15 oz. refried beans
- 1 tsp. salt , plus more for the meat
- 3 tbsp. canola oil - plus 1/4 cup for frying the tortillas
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Step 1
Cut the limes in half crosswise and squeeze the juice into a glass bowl.
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Step 2
Cut the meat into lengths about 4 inches long. Place the meat in the bowl, making sure the juice covers a good amount of the meat's surface.
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Step 3
Let the meat marinate in the lime juice for a minimum of 1 hour and up to 4 hours. If possible, turn the meat every 20 minutes.
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Step 4
Remove the meat from the marinade and pat dry with paper towels. Liberally sprinkle the meat with the salt and pepper.
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Step 5
Heat 3 tbsp. oil in a heavy-bottomed sauté pan over medium-high heat. When the oil is quite hot, add the meat, without crowding the pan, one piece at a time.
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Step 6
Sear the meat for 1 to 2 minutes per side depending on your preference for doneness. 1 minute will give you rare; 2 minutes will give you medium.
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Step 7
Remove the meat from the pan and place on a plate lined with paper towels. Repeat with any remaining uncooked pieces.
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Step 8
Once the meat is cool enough to handle, place it on a cutting board.
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Step 9
Cut the meat into thin strips. Cut across the strips so the meat comes out in small pieces.
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Step 10
Keep the meat warm on a plate in the oven at the lowest setting while you prepare the beans.
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Step 1
Heat the beans, 1 tsp. salt and 2 tbsp. water in a saucepan over medium heat. Stir occasionally to prevent the beans from sticking.
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Step 2
Heat the remaining oil in a small sauté pan over high. Using tongs, fry each tortilla until golden and crisp.
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Step 3
Quickly sprinkle a little salt on each tortilla as soon as it comes out of the oil. Put the tortillas on a plate lined with paper towels to remove excess grease.
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Step 4
Put 1 1/2 large tbsp. beans on a tortilla and spread evenly, as if you were buttering bread. Next, sprinkle 2 large tbsp. carne asada on the tostada. Garnish with the cheese first and then the cabbage and salsa.
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Step 5
Repeat with remaining tortillas.
