Craving restaurant-quality Steak Tostadas but don't want to leave the house? This recipe delivers all the crispy, cheesy, savory goodness you are looking for with a genius double-shell technique that keeps everything perfectly intact!
WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
🌮Takes just minutes to layer your tostadas once the components are ready, making it perfect for busy weeknights or entertaining guests!
My 2 Best Tips For Making Steak Tostadas
Double Shell: The layered shell technique with beans and cheese in between creates structural integrity and prevents bottom shell from getting soggy.This method creates a moisture barrier that keeps the hard shell crispy while adding extra flavor and protein to each bite. The cheese holds both shells together, making the taco easier to handle and less likely to break apart.
Drain Properly: Let fried tortillas drain on paper towels and keep them warm in a low oven to maintain their crispiness until serving time. Excess oil will make the shells greasy and cause them to lose their crunch quickly, so proper draining is essential for the best texture.
My homemade tostada shells are incredibly crispy and hold up beautifully under all those delicious layers without getting soggy. I love how they maintain their satisfying crunch from the first bite to the last, unlike store-bought versions that often go limp.
I let my steak carnitas cool for 2-3 minutes before assembling because the contrast between warm (not hot) meat and cold toppings prevents the lettuce from wilting and creates those perfect texture layers I want in every bite.
Adding the wettest ingredients like salsa and sour cream in small bits on top rather than spreading them out keeps moisture from seeping down through the layers.
You can eat these tostadas as a complete meal on their own or break them apart for dipping! I love using any leftover crispy shells as chips with guacamole or salsa the next day.
🩷 Melissa
WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
Easy Steak Tostadas
Ingredients
For the Tostada Shells:
- Canola (corn, or vegetable oil)
- Corn tortillas
For Serving:
- 1 recipe Steak Carnitas Meat made in the crock pot
- Black beans or refried beans
- Shredded cheddar cheese
- Shredded lettuce
- Tomatoes (diced)
- Limes
- Cilantro
- Sour Cream
- Favorite Salsa
Instructions
- In a small skillet add enough oil to fill the bottom of the skillet about a half inch. Place the skillet over medium-high heat and allow the oil to heat for 10 to 12 minutes.
- When the oil is hot carefully place one corn tortilla in the hot oil. Let it cook for about 30 seconds on the first side. Using tongs or two forks flip the tortilla over. Once both sides are cooked crisp let the tortillas drain on paper towels to soak up the extra grease. Keep in a warm oven until ready to serve.
- To serve spread hot refried or black beans on one tostada shell and sprinkle with a layer of shredded cheese. Warm the cheese (in a warm oven) until the cheese is melted. If your beans were hot enough to melt the cheese in the first place you can skip the melting step.
- Add another tostada shell on top of the melted cheese. Add a layer of steak Carnitas meat and then top with your favorite toppings. Eat right away so that the shells don't get soggy.
Notes
- Store leftover steak carnitas in the refrigerator for up to 3 days.
- Keep any fried tostada shells in an airtight container at room temperature for up to 2 days.
Nutrition
How To Make Steak Tostadas
Step 1: Heat oil in a small skillet over medium-high heat for 10-12 minutes. Carefully fry corn tortillas for 30 seconds per side until crispy and golden. Drain on paper towels and keep warm in the oven.
Step 2: Spread hot refried or black beans on one crispy tostada shell and sprinkle with shredded cheddar cheese. Warm in the oven until the cheese melts completely.
Step 3: Place a second tostada shell on top of the melted cheese layer, then add a generous portion of warm steak carnitas meat.
Step 4: Top with shredded lettuce, diced tomatoes, cilantro, sour cream, and your favorite salsa. Serve immediately to maintain the crispy texture.
Recipe FAQs
Yes, brush corn tortillas lightly with oil and bake at 400°F for 6-8 minutes per side until crispy and golden.
Chicken carnitas, seasoned ground beef, or even grilled fish work beautifully as alternatives to steak carnitas.
Yes, store cooled tostada shells in an airtight container for up to 2 days, then warm them in the oven before assembling.
More Favorites From Longbourn Farm
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Leave a Reply