Charcoal Smoked Picanha Tacos Recipe
Smoky South American flavors make this recipe for Charcoal Smoked Picanha Tacos a fun and exciting way to beef up your next meal. Well-seasoned beef is rotisserie smoked with charcoal then sliced and served in fried tortillas with Brazilian Salsa Vinaigrette and melted cheese.
Charcoal Smoked Picanha Tacos Recipe
PrintIngredients
Method
Photos
- 1 picanha, fat on
- Club House La Grille Brazilian Style BBQ Seasoning
- 1 cup (118 g) Mozzarella cheese, shredded
- Tortillas
Brazilian Salsa Vinaigrette
- 3 medium tomatoes, diced
- 1 green pepper, diced
- 1 small white onion, diced
- ½ cup (125 ml) extra virgin olive oil
- 2 tbsp. to ¼ cup (63 ml) white wine vinegar
- Salt, pepper, minced cilantro to taste
Brazilian Style Consomme
- 1 onion, rough chopped
- 2 bell peppers, rough chopped
- 4 cloves garlic
- 1 lime, juiced
- 2 cups (568 ml) beef stock
- Salt and pepper to taste
- Slice the picanha into 2½-inch (6½ cm) thick slices, WITH the grain. Season them to taste with the Brazilian Style BBQ Seasoning. Set aside.
- In a saucepan bring the beef stock to a simmer with the peppers, onion, and garlic. Once soft, remove the onion, pepper, and garlic to a blender, blending them until smooth. You may need to add some of the stock. Pour the liquified vegetables back into the remaining stock and return to a gentle simmer.
- Remove the cooking grids from your grill and ignite a full chimney of coals. Once ashed over, divide the coals, pouring half on one side of the grill and half on the other. Close the lid and open the vent ¼ to ½ way open, preheating the charcoal grill to 300°F (149°C).
- Thread the steaks onto a spit rod in a ‘C’ shape with the fat cap out. Load the spit rod onto your barbecue and turn on the rotisserie motor. Cook the picanha for 30 to 40 minutes or until an instant-read thermometer hits around 120°F (49°C).
- While the picanha is cooking, make the Brazilian Salsa Vinaigrette. Dice tomatoes, pepper, and onion. Toss with the olive oil, vinegar, and season to taste with salt and pepper. Garnish or stir through as much or as little cilantro as you like.
- Once the picanha is cooked, remove from the grill and allow the meat to rest before slicing. While resting, Rake the coals together and open the vent fully. You may need to add some more coals. Replace the cooking grids and install the griddle. Close the lid and preheat the barbecue to 500°F (260°C) or high.
- Dip the tortillas into the consommé you made and fry them for about 30 seconds on one side before flipping and layering cheese and then sliced picanha onto half. Fold the tortilla over and fry until the cheese has melted.
Serve topped with the Brazilian Salsa Vinaigrette and dipped in the remaining consommé.
The combination of delicious South American flavors creates a mouthwatering taco experience that is both satisfying and vibrant. Give this recipe a try and enjoy the unique and delicious taste of Charcoal Smoked Picanha Tacos. What is your favorite taco recipe? Share your barbecued taco ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Gather the ingredients together
Thread the meat onto the spit rod and season well
Grill using the parallel technique
Add your favorite smoking wood for extra flavor
Fry the tortillas, then flip and layer with fillings
Fold the tortillas and allow the cheese to melt
Serve with sliced lime
Put consomme in a dish for dipping
What are your favorite toppings?
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
Search Recipes
I have been itching to try this recipe for a while. Al Pastor Tacos is a semi-traditional recipe that is as popular as it is unique to every taqueria that sells them. Fragrant and spicy marinade flavors pork shoulder that is cooked on a vertical spit with pineapple.
I was in a funk. I was aimlessly scrolling through a social feed with all the enthusiasm of a boiled potato. Then. Like a spicy hand from heaven reached down I laid my eyes on this random gif of someone making tacos. They weren’t your typical tacos, however.
It’s International Beer Day and there is no better way to celebrate than by using your favorite beer to make a delicious meal! This recipe for Beer-Braised Chicken Tacos is easy, smoky, flavorful and fun.
Gather the ingredients together
Thread the meat onto the spit rod and season well
Grill using the parallel technique
Add your favorite smoking wood for extra flavor
Fry the tortillas, then flip and layer with fillings
Fold the tortillas and allow the cheese to melt
Serve with sliced lime
Put consomme in a dish for dipping
What are your favorite toppings?
Accessories
Feel like a professional griller
