Preheat your rotisserie grill to 300 degrees F.
Season the picanha with salt on all sides.
Place the picanha on the rotisserie spit and cook for 2 hours or until the internal temperature reaches 125 degrees F.
While the picanha is cooking, prepare the salsa verde. Begin by roasting the jalapeño pepper, tomatillos, and garlic cloves on a grill or flat top until they are charred and soft.
Remove the skin and stem from the jalapeño pepper and roughly chop it.
Peel the garlic cloves and roughly chop them.
Remove the husks from the tomatillos and roughly chop them.
In a blender or food processor, combine the jalapeño pepper, tomatillos, garlic cloves, cilantro, and sweet onion. Pulse until the salsa is well combined and has a chunky consistency.
Once the picanha is cooked, remove it from the rotisserie and let it rest for 10 minutes.
While the picanha is resting, heat corn tortillas in a pan or on a griddle.
Slice the picanha into bite-size pieces.
Assemble the tacos by placing a few slices of picanha on each tortilla and topping with salsa verde. Serve immediately and enjoy!
