Picanha Tacos

  • By: Jack Mancuso

Picanha Tacos - Cuso Cuts

Picanha Tacos

Prep Time

30 mins

Cook Time

30 mins

Total Time

60 mins


Main Dish





You probably haven’t heard of Picanha, which is the most favored cut of beef in Brazil. Today you’ll learn a little more as you make my Picanha Tacos. 

People love Picanha because it’s both flavorful and affordable. You may know it by other familiar labels like sirloin cap or rump cap.  The meat is triangular, hugged by a layer of fat, providing juiciness. Because the meat comes from an area where muscles aren’t overused, it remains tender. You are in for a treat!

Picanha Tacos Ingredients

  • 1 ½ lbs Picanha
  • 12 Taco wraps
  • ½ cup Duck fat
  • Salt 
  • Pepper
  • ½ lb Oaxaca Cheese
  • Spray Oil
  • 1 can Beer (Pilsner)
  • Caso sauce
  • Guacamole 

Picanha Tactos Ingredients

  1. Clean the grill top, and spray it with oil
  2.  Preheat the grill to 225F
  3. Rub the Picanha with duck fat
  4. Sprinkle salt and pepper all over.
  5. Spray an iron griddle with oil
  6. Use the iron griddle on the grill top to melt the cheese with the beer. Stir periodically. Getting a little crust is great. 
  7. Consecutively, sear the meat on the grill. 
  8. Remove the Pichanha and slice it into 2” steaks
  9. Grill until the internal temperature of the steaks is 130F (Medium Rare)


Potential Additional Fillers 

Onion, Lettuce, Banana peppers, Black beans, Lime rice,  Grilled Portabellos, Salsa, Sour cream, Bacon, Salad shrimp

PitMaster’s Memo

Some say the King of Beef is the rib-eye. If that is true, then Picanha is vying for the throne. You would be hard pressed to find a more flavorful cut of beef. While the price is relatively low, the presentation impact is high. 

This is something your supermarket probably won’t stock. Talk to your local butcher for assistance. 

History indicates that Picanha dates back to the 16th century when it was introduced by the Spanish. They brought it from Europe along with cattle. Unlike now, Picanha was considered food for the poor, like farm workers. The upper class snubbed it, and had no idea what they were missing.

From that beginning, rural populations started cooking the meat using wood. So, they achieved a smoky goodness. Come the 1950s, Picanha was on the market and soon to take off in popularity.


Cilantro-Lime Rice

Honeyed Carrot Rondells 

Mexican Slaw

Refried Beans

Sweet Corn Cake

From the Bar

Agua Fresca

Brown Ale




Smoky Porter

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