How to Make Carne Asada and Bean Tostadas

These tostadas are great for informal parties because the ingredients can easily be stretched to accommodate more people. Serves 6.

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)

Instructions

Making the Carne Asada

1. Cut the limes in half crosswise and squeeze the juice into a glass bowl.

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.

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.

4. Remove the meat from the marinade and pat dry with paper towels. Liberally sprinkle the meat with the salt and pepper.

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.

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.

7. 

   Remove the meat from the pan and place on a plate lined with paper towels. Repeat with any remaining uncooked pieces.

8. Once the meat is cool enough to handle, place it on a cutting board.

9. 

   Cut the meat into thin strips. Cut across the strips so the meat comes out in small pieces.

10. Keep the meat warm on a plate in the oven at the lowest setting while you prepare the beans.

Assemble the Tostadas

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.

2. Heat the remaining oil in a small sauté pan over high. Using tongs, fry each tortilla until golden and crisp.

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.

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.

5. Repeat with remaining tortillas.

Tips & Warnings

• Working with hot oil is tricky and a bit messy. Newspaper on the floor in front of the stove always helps.