Dirty-Seared Tomahawk Elote Tacos

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!