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Carne Asada Street Tacos, Aqua de Sandia and Mexican Corn
Carne Asada Street Tacos Recipe - Easy, Fast & Delicious!
Carne Asada (Mexican grilled steak) street tacos are one of my favorite summertime recipes, perfect for any celebration, easy to make, and outrageously delicious. The bite-size street tacos piled high with carne asada, grilled green onions, serranos, jalapenos, habaneros, and cilantro are delicious and highly addicting! And when paired with ice-cold sweet Aqua de Sandia (watermelon) and grilled Mexican corn, it’s a fiesta!
Carne asada street tacos are a popular park, camping, and beach party recipe too. The meat, green onions, tortillas, and veggie sides like corn or zucchini can all be grilled! Plus, you get to eat them with your hands, and while licking your fingers was always discouraged by my mama, I’ve seen it happen often.
And if you want to grill the best carne asada ever, play salsa music nearby; the Latin beats summon the grilling gods and ensure perfection. And if you dance while you cook, it makes it even tastier!
To create this recipe, you’ll need thinly sliced beef with plenty of marbling for flavor and tenderness, known as La Ranchera (Flap) steak, and a simple, fresh garlic marinade listed below. You can also substitute flank steak; if thicker than a 1/2 inch, fillet with a sharp knife to about 1/4 “thickness.
And be prepared to have visitors while you grill, the aroma of sizzling carne asada draws in meat lovers with their mouths watering in anticipation of that first delicious bite, and you may have requests for a little sample. Leftovers are great in salads, burritos, nachos, and carne asada fries!
Carne Asada Recipe
Tools
Grill
Large bowl
Sharp knife
Cutting board
Molcajete or garlic press
Long tongs
Tin foil
plastic wrap
Ingredients
2 lbs. A La Ranchera Beef Steak
1 large head of peeled garlic
1 teaspoon of Apple Cider Vinegar
2 teaspoons salt
1 teaspoon black pepper
Directions
Marinade
Place garlic in molcajete and crush or use a garlic press
Remove crushed garlic from molcajete or garlic press; place in a bowl, add salt, pepper, and apple cider vinegar, and mix well.
Rinse meat with water and place in and bowl with garlic and spices. Mix well, cover with plastic wrap, and refrigerate for at least 2 hrs and up to 24 hrs.
Grill Carne Asada
Heat grill to 500 degrees
Remove carne asada from the refrigerator about 20 minutes before grilling
Place carne asada on the grill and cook for 5-10 minutes
Limit turning to a couple of times
Remove carne asada from the grill (medium rare for maximum tenderness), place it in a bowl, and cover it with tin foil. Let rest for 5-10 minutes.
Chop
Place carne asada on the cutting board and chop it into small bite-size pieces, return to bowl and cover to keep warm
Carne Asada Street Tacos
Tools
Comal
Tortilla warmer (optional)
Long tongs
Ingredients
18 - 24 small corn tortillas
1 bunch of green onions
1 teaspoon of olive oil
1/2 bunch of diced cilantro
3 jalapenos finely diced
3 Serranos finely diced
3 Harbaneros finely diced
4 limes cut into wedges
Directions
Prep and grill green onions
Wash and trim green onions, trim stalks about ½ inch and trim off any roots from the bulb
Brush with olive oil and salt to taste
Grill for about 3 - minutes; turning over often to keep from burning
Remove from the grill and dice
Heat tortillas on comal and store in tortillas warmer or wrap in tin foil
Add carne asada to warm corn tortillas with finely grilled onion, cilantro, jalapenos, serranos, and habaneros
Aqua de Sandia Recipe
Tools
Cutting board
Large serrated knife
Citrus squeezer
Large bowl
Blender
Measuring cup
Ingredients
7 - 10 lb seedless watermelon
¾ cup agave
1 cup lime juice
3 cups of water
Directions
Remove the watermelon rind, and cut it into cubes
Place cubed watermelon, agave, lime juice, and water into a blender and blend on high.
Remove from the blender and refrigerate. Serve chilled with ice.
Be well, be safe, and may your celebrations be filled with blessings,
Happy Cooking!
Molé Mama