Rotisserie Picanha Tacos with Roasted Hatch Chile Salsa
This is how picanha gets cooked in Brazil. For these picanha tacos, take the whole picanha and slice into thick steaks. Bend them into a c shape with the fat cap on the outside and throw it on the rotisserie with nothing but salt. Once it reaches 135 take it off the grill, allow to rest and slice thin as possible over oiled tortillas with some sauteed onions and our roasted hatch chile salsa.
What You Will Need for Picanha Tacos
| Ingredient | Notes |
|---|---|
| Picanha | Whole thing about 4lbs sliced into 1 1/2 to 2 inch thick steaks. |
| Salt | Kosher. Only thing you will use. |
| Hatch chiles, tomato, onion, garlic and jalapeño | Will roast these for our salsa. |
| Cilantro and lime juice | Added raw to salsa after blending. |
| Tortillas and oil | Lightly coat tortillas and warm. |
| Onion | 1/2 of an onion will be sauteed. |
Amounts below in the recipe card.
Why We Bend It Into a C
As you can see above each piece of picanha was folded into a C shape and placed on the rotisserie with the fat cap pointing outward.
When bending into a C shape you allow for even cooking. If left alone the steak will have a thinner side and a thicker side. When folding you even out those areas and allow for the entire piece to spend equal time on each side when cooking on a rotisserie.
By placing the fat cap on the outside it allows for the fat to render down while spinning on the rotisserie. Moistening the outside of the steak as it cooks.
Cooking the Picanha
Sliced the whole picanha against the grain into 4 steaks.
Seasoned with salt.
Folded into a C shape and threaded onto rotisserie.
Cooked on the grill until reaching 135 degrees.
Allow to rest for about 10 minutes and sliced thin.
Cooking to 135 Degrees
I like to cook my picanha to 135 which leaves it on the rarer side. You can always take it higher. USDA recommends 145 for beef.
Roasting the Salsa
We roasted everything except the cilantro for our salsa. Placed in a skillet with some oil and roasted until charred. After blending added cilantro, salt and lime.
Roasting helps soften the chiles and tomatoes for blending. Also gives that smoky flavor to your salsa. If you don’t roast them your salsa will taste bland and under seasoned.
Cilantro should not be roasted it will become bitter and lose its flavor. Blend in after.
Making the Rest
Chopped all ingredients for our salsa except cilantro and roasted on high in a skillet with oil until charred.
Blended and added cilantro. Salt and lime to taste.
Sauteed half an onion.
Lightly coated tortillas with oil and warmed.
Place tortilla, sliced picanha, onions and salsa.
Author’s Notes
The Fat Cap Is A Burst Of Flavor
For your picanha, you can use really any grade, because picanha is very, very tender and the fat cap is just a burst of flavor. Mine was a Wagyu picanha, but you can use anywhere from choice to prime, whatever you can get your hands on.
It also works with ribeye, New York. It’s pretty much a good all around for tacos of any kind of steak.
This is perfect for a dinner or even tailgating as well, because you can make a lot of tacos from it.
Miguel
Tips From Miguel
- Only use salt on the picanha.
- Bend into C shape and place fat cap out.
- Slice as thin as you can or chop.
- Lightly oil your tortillas.
- Raw cilantro in salsa.
Frequently Asked Questions
Can I use different grades of picanha?
Yes choice, prime or wagyu will all work great. I used wagyu for these tacos. Just make sure the fat cap is on.
Don’t have picanha?
Any good beef cut will work on the rotisserie. Ribeye or New York Strip will work as well.
How thin should I slice the picanha?
As thin as you can get your knife to go. If that’s not working chop it up.
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Rotisserie Picanha Tacos with Roasted Hatch Chile Salsa
Ingredients
Equipment
Method
- Slice the whole picanha against the grain into steaks about 1.5 to 2 inches thick. A 4 lb picanha gives you roughly four. Season generously with kosher salt on all sides.
- Fold each steak into a C shape with the fat cap facing outward and thread them onto the rotisserie spit. Secure tightly.
- Cook on the rotisserie until the internal temperature reaches 135°F for rare. Take it higher if you prefer. Remove and rest about 10 minutes, then slice as thin as possible or chop.
- Roughly chop the Hatch chiles, tomatoes, onion, garlic and jalapeño. Heat a skillet over high with a little oil and roast the vegetables until softened and charred.
- Transfer to a blender, add the fresh cilantro and blend to your preferred consistency. Season to taste with salt and lime juice. Do not roast the cilantro, it goes bitter.
- Sauté the half onion in a little oil over medium high until softened and lightly caramelized.
- Lightly coat each tortilla with oil and warm on both sides in a pan. This keeps them pliable and tastes better.
- Warm tortilla, thinly sliced picanha, sautéed onion, roasted hatch chile salsa. Lime over the top if you like.
