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Recipe Blog - Picanha Tacos - Feature

Charcoal Smoked Picanha Tacos Recipe

By: Andrea Alden

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.

Prep Time
20 min
Cook Time
60 min
Yield
4
Difficulty
Easy

Charcoal Smoked Picanha Tacos Recipe

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Ingredients

Method

Photos

Ingredients
  • 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
Method
  1. 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. 
  2. 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. 
  3. 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).
  4. 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). 
  5. 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. 
  6. 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. 
  7. 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! 

Recipe Blog - Picanha Tacos - Ingredients

Gather the ingredients together

Recipe Blog - Picanha Tacos - Season

Thread the meat onto the spit rod and season well

Recipe Blog - Picanha Tacos - Grill1

Grill using the parallel technique

Recipe Blog - Picanha Tacos - Grill2

Add your favorite smoking wood for extra flavor

Recipe Blog - Picanha Tacos - Grill3

Fry the tortillas, then flip and layer with fillings

Recipe Blog - Picanha Tacos - Grill4

Fold the tortillas and allow the cheese to melt

Recipe Blog - Picanha Tacos - Serve1

Serve with sliced lime

Recipe Blog - Picanha Tacos - Serve2

Put consomme in a dish for dipping

Recipe Blog - Picanha Tacos - Serve3

What are your favorite toppings?

AndreaAlden
Andrea Alden

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.

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Recipe Blog - Picanha Tacos - Ingredients

Gather the ingredients together

Recipe Blog - Picanha Tacos - Season

Thread the meat onto the spit rod and season well

Recipe Blog - Picanha Tacos - Grill1

Grill using the parallel technique

Recipe Blog - Picanha Tacos - Grill2

Add your favorite smoking wood for extra flavor

Recipe Blog - Picanha Tacos - Grill3

Fry the tortillas, then flip and layer with fillings

Recipe Blog - Picanha Tacos - Grill4

Fold the tortillas and allow the cheese to melt

Recipe Blog - Picanha Tacos - Serve1

Serve with sliced lime

Recipe Blog - Picanha Tacos - Serve2

Put consomme in a dish for dipping

Recipe Blog - Picanha Tacos - Serve3

What are your favorite toppings?