In this video, the presenter prepares a dish of picaña (a cut of beef) on a charcoal grill. They start by seasoning the meat with a mixture of spices and hot sauce, then grill it, periodically rotating and searing it. They also prepare a spicy black sauce by charring various ingredients and blending them. After grilling the picaña to perfection, they flame it with mezcal and serve it in corn tortillas with marrow, avocado, and the burnt habanero chili sauce.
Here are the key facts extracted from the text:
1. The meat being prepared is a small cut weighing 800 grams.
2. The meat is seasoned with a mixture of salt, pepper, granulated garlic, guajillo chili powder, chiltepin chili, and hot sauce (specifically Valentina).
3. A block of pink Himalayan salt is heated for serving.
4. The meat is initially seared on high heat for a couple of minutes on each side.
5. A sauce is prepared by grilling garlic, onion, pasilla chili, habanero chilies, and Manzano chilies and then blending them with Worcestershire sauce, soy sauce, white vinegar, and water.
6. The sauce is seasoned with salt and black pepper.
7. The sauce is made spicy by using habanero chilies.
8. The internal temperature of the meat is monitored, aiming for it to reach 125-130 degrees Fahrenheit.
9. The meat is allowed to rest for about 15 minutes.
10. The meat is sliced and served with the burnt habanero chili sauce and mezcal.
11. Corn tortillas are heated on the grill and served with the meat.
12. The tacos are garnished with marrow cheese and avocado.
13. The burnt habanero chili sauce adds flavor to the tacos.
14. The dish is flamed with mezcal for an added touch of flavor.
These facts summarize the main steps and elements of the cooking process without including any opinions or additional details.