Grill up the ultimate flavour explosion with these Dirty-Seared Tomahawk Elote Tacos. Begin by marinating juicy, double-cut tomahawk chops overnight in a bold mix of sweet and spicy BBQ flavours. Then, sear them to perfection on a sizzling Kamado Joe, creating a smoky, caramelised crust. These tacos are served alongside crispy, grilled elote corn, adding a delightful crunch and smokiness. Topped with toasted sesame seeds, fresh cilantro, and a fiery punch of gochujang, these tacos are sure to leave a lasting impression.
Dry Brine for Maximum Flavour
Coat generously – Cover the Tomahawk all over with kosher salt.
Fridge time – Let it sit uncovered for at least 4 hours (overnight for the ultimate crust & deep seasoning).
Reverse Sear on the Kamado Joe
Set up the grill – Indirect heat at 110-120°C. Toss in oak wood chunks for that deep, smoky hit.
Slow smoke – Place the Tomahawk on the indirect side and insert a Ninja ProChef thermometer to track the temp.
Target temp: Smoke until it hits 49°C (120°F) internally—about 90 minutes.
Smoky, No-Mayo Elote (Mexican Street Corn)
While the steak smokes, grill the corn in the Ninja Woodfire on medium-high heat.
Rotate until charred & golden (10-12 minutes).
Cool & slice – Once slightly cooled, cut the kernels off.
In a bowl, mix:
- Grilled corn kernels
- Sour cream & melted butter
- Chopped coriander
- Crumbled feta
- Fresh lime juice & zest
- Smoked paprika
Toss until everything’s coated and ridiculously good.
Dirty Sear – Straight on the Coals
Rest & prep – Once the steak hits 49°C, pull it off & rest for 10 minutes.
Remove the grates and rake the coals into an even, fiery layer.
Go primal – Lay the Tomahawk directly onto the glowing embers.
Sear for 30-45 seconds per side, flipping until the internal temp hits 53°C (127°F).
Final rest – Let it chill for 10 minutes while the carryover heat brings it to 54°C (130°F) for perfect medium-rare.
Warm the Tortillas
Fire up the Ninja Woodfire again and heat the tortillas for ~10 seconds per side until warm and flexible.
Build the Ultimate Tomahawk Tacos
Slice the Tomahawk thinly, against the grain—let those juicy, pink strips shine.
Load up each tortilla with beefy perfection.
Top with a generous heap of smoky elote.
Hit it with fresh lime juice for the ultimate zing. Serve hot with extra lime wedges & dig in!
Tomahawk
For The Elote
For Assembly
Tomahawk tacos pair perfectly with a variety of sides that complement their bold, meaty flavor. For a classic vibe, serve them with crispy potatoes, roasted vegetables, or guacamole and tortilla chips. If you’re craving a more adventurous twist, try grilled veggies, Mexican street slaw, or cilantro lime rice. Don’t forget to add a drizzle of herb butter, chimichurri, or a spicy gochujang sauce for an extra burst of flavour!
Yes, you can! The Kamado Joe is excellent for heat retention and even cooking, but any grill with good heat control can work. Just make sure you have a two-zone setup (indirect and direct heat) for the reverse sear process.
Absolutely! While Tomahawk is a great choice due to its tenderness and rich flavour, you can substitute with ribeye, sirloin, or T-bone steaks. Just ensure to adjust the cooking times based on the thickness of the steak.
