Bennie Kendrick
Picanha Tacos
INGREDIENTS
- Pana
- Kendrick Dry Rub
- 1 bushel of fresh parsley
- Fresh cilantro
- 1–2 red peppers
- 4 cloves garlic
- Salt & pepper
- 2 parts red wine vinegar
- 1 part olive oil
- Corn tortillas
- Cotija cheese
DIRECTIONS
- Trim the excess fat from the pana, but leave the fat cap intact for flavor
- Slice the pana into 3–4 thick steaks
- Season all sides generously with Kendrick Dry Rub
- Place the meat on a smoker at 225°F
- finely chop parsley, red peper, cilantro, and garlic
- Add salt and pepper to taste
- Mix in 2 parts Red Wine Vinegar and 1 part Olive Oil
- Stir until well combined. Set aside for topping
- Once the meat reaches an internal temp of 120°F, remove from the smoker.
- Heat a griddle or cast iron pan and reverse sear the steaks to build a flavorful crust
- let rest for 10-15 minutes
- Slice the meat thinly against the grain
- Warm your corn tortillas
- Add slices of the rested pana to each tortilla
- Spoon a generous amount of chimichurri over the top
- Garnish with Cotija Cheese and fresh cilantro
Picanha Tacos
If you love tacos and you love steak, you’re in for a real treat. Picanha Tacos are a mouthwatering fusion of Brazilian barbecue tradition and the laid-back joy of taco night. They combine rich, beefy flavor with vibrant toppings and a satisfying handheld format—perfect for cookouts, weeknight dinners, or just showing off your grill game.
What Is Picanha? Picanha (pronounced pee-KAHN-yah) is a beloved cut of beef in Brazilian cuisine, often served at churrascarias where meats are slow-cooked over open flame. Known in the U.S. as the sirloin cap or rump cap, this cut is prized for its tender texture, beefy depth, and signature fat cap that renders beautifully when cooked properly.
Traditionally, picanha is simply seasoned with coarse salt and skewered before being grilled over charcoal. But recently, chefs and backyard grillers alike have started incorporating this flavorful cut into more creative dishes—like tacos.
Why Picanha Makes the Perfect Taco:
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Flavor: Thanks to its rich marbling and natural fat cap, picanha stays juicy and flavorful—even after high-heat cooking or smoking.
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Texture: When sliced thin against the grain, it’s incredibly tender—perfect for tacos.
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Versatility: It pairs well with bold sauces like chimichurri, spicy salsa verde, or garlic aioli.
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Wow Factor: It's not a cut you see in tacos every day, which makes it a great conversation starter at your next cookout.
