Picanha Tacos

Juicy beef slices with a crispy fat cap, served on soft tortillas. The lime's acidity cuts through the meat's richness for a raw balance.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 1156
• Protein: 96 g
• Carbs: 66 g
• Fat: 55 g

Ingredients

• 800 g Beef rib roast ( whole picanha cut )
• 8 piece Soft tortilla (for filling), made from corn ( flour or corn )
• 1 piece Red onion ( finely minced )
• 1 piece Fresh cilantro ( chopped )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( in wedges )
• 1 piece Hot chili pepper optional ( sliced without seeds )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Sunflower oil optional
• 800 g Beef Picanha ( at room temperature )

Instructions

1. Meat preparation

   Take the picanha out of the fridge 30 minutes before. Score the fat in a criss-cross pattern with the tip of a knife without reaching the meat. Salt generously with grey sea salt.

2. Searing the fat

   Place the piece fat-side down in a cold pan, then turn up the heat. The fat should melt slowly, brown, and become crispy to the touch.

3. Searing the meat

   Flip the meat. Sear the meaty side to get a brown crust. The meat should remain soft to the touch, indicating a rare center.

4. Resting and slicing

   Let the meat rest for 10 minutes under aluminum foil. Then cut into very thin slices, perpendicular to the fibers, to ensure tenderness.

5. Assembly

   Heat the tortillas dry. Garnish with the picanha, chopped red onion, chopped cilantro, and chili. Squeeze the lime at the last moment.

Chef's tips

• Never remove the fat; it bastes the meat during cooking.
• Slicing against the grain is mandatory: observe the fiber direction and cut perpendicularly.

Storage

Meat keeps for 2 days in the fridge, but tacos must be assembled last minute to prevent the tortilla from getting soggy.