Step 1

Make the slightly caramelized onions by heating the butter in a large skillet over medium heat. Add the onions and cook, stirring often for 15 minutes or until golden brown and tender. Season with sea salt, to taste. Remove from the pan and set aside.

Step 2

Make the crispy tostada shell by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready. Side Note: Your tostada will be soggy if you add the tortilla to oil that is not hot enough.

Step 3

When the oil is HOT, carefully place the corn tortilla in the hot oil then poke a few holes in the center with a fork to allow steam to exit. Fry, holding a metal potato masher in an upright position on top of the tortilla to keep it submerged until crisp and lightly browned, 45 to 60 seconds; flip and cook for an additional 45-60 seconds, or until golden brown.

Step 4

Drain both sides on paper towels then immediately sprinkle with a bit of sea salt.

Step 5

Make the tostada by spreading some sour cream on the crispy tortilla then top with lettuce, caramelized onions, warmed carne asada steak, pico de gallo, more sour cream (if desired), avocado slices, cotija cheese, and cilantro.

Step 6

Serve immediately with salsa, lime wedges, and hot sauce. Enjoy.