Picanha Tacos
Ingredients
- 800 gBeef rib roast (whole picanha cut)
- 8 pcSoft tortilla (for filling), made from corn (flour or corn)
- 1 pcRed onion (finely minced)
- 1 pcFresh cilantro (chopped)
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (in wedges)
- 1 pcHot chili pepper (sliced without seeds)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspSunflower oil
- 800 gBeef Picanha (at room temperature)
Method
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.
- 1
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
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
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
Let the meat rest for 10 minutes under aluminum foil. Then cut into very thin slices, perpendicular to the fibers, to ensure tenderness.
- 5
Heat the tortillas dry. Garnish with the picanha, chopped red onion, chopped cilantro, and chili. Squeeze the lime at the last moment.
Frequently asked questions
How do you get this dish right?
- Never remove the fat; it bastes the meat during cooking.
- Slicing against the grain is mandatory: observe the fiber direction and cut perpendicularly.
How long does this dish keep?
Meat keeps for 2 days in the fridge, but tacos must be assembled last minute to prevent the tortilla from getting soggy.
