Directions

Prepare the Picaña and Tuétano

1. Remove the picaña from the refrigerator and let it sit at room temperature for a few minutes to temper.

2. Trim excess fat from the picaña, leaving a thick layer on top. Make shallow cuts in the fat in a crosshatch pattern.

3. Generously sprinkle coarse salt over all the surfaces of the picaña and tuétano.

Grill the Picaña and Tuétano

1. Light the charcoal and wait until it is covered with white ash.

2. Place the picaña fat side down on the hot grill. Once the fat side of the picaña is browned, turn the meat to sear the other sides.

3. Place the tuétano on the grill and cook until it has a jelly-like texture, taking care not to burn it. You can place it directly on the coals, ensuring it doesn’t fall through.

4. Move the picaña to a cooler part of the grill to finish cooking until the internal temperature reaches your desired doneness.

5. Remove the picaña from the grill and let it rest for at least 10 minutes to allow juices to redistribute.

6. Once the tuétano is golden and cooked, remove it from grill and add butter and additional salt to taste, if desired.

7. Chop the picaña taquero style or slice the meat against the grain for tender slices.

8. Serve the picaña and tuétano on corn tortillas accompanied by freshly made pico de gallo and tomatillo aguacate salsa verde.