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Carne Asada Street Tacos And Aqua de Sandia Recipes - Time To Celebrate!

diana silva

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Carne Asada Street Tacos, Aqua de Sandia and Mexican Corn

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

  1. 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.

  2. 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.

  3. 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

  1. 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

  2. Heat tortillas on comal and store in tortillas warmer or wrap in tin foil

  3. 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

  1. Remove the watermelon rind, and cut it into cubes

  2. Place cubed watermelon, agave, lime juice, and water into a blender and blend on high.

  3. 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