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1
Set up your grill with mesquite lump charcoal at a medium heat level—avoid high heat since this is a slow cooking process. Light the charcoal and allow about 10 minutes for it to become ready.
2
Season the machitos lightly with salt, pepper, and garlic—avoid over-seasoning since they'll be cooked directly over the fire. Score the onion to help it cook deeper into the grates.
3
Place the onion in the corner of the grill, then carefully lay the machitos on the grates. Cook for approximately 1 hour over medium heat, bringing the temperature up slowly to develop flavor.
4
Watch for moisture beading on the surface—this indicates heat is penetrating through. Rotate the machitos multiple times to ensure all four sides cook evenly. Adjust the position as needed based on fire intensity.
5
If the fire begins to wane, add more charcoal to maintain heat. Continue rotating the machitos to develop a beautiful color, with the total cook time reaching around 75 minutes.
6
Once the machitos reach the desired color, wrap them in foil and allow them to finish cooking through residual heat. Let them rest for a few minutes.
7
Unwrap the foil and return the machitos to direct fire for a final sear, about 2 minutes, to add extra flavor and create a beautiful finish. Pay attention to the heat and watch the cooking carefully.
8
Once the machitos are fully cooked, transfer them to foil and let them rest in their own juices.
9
Slice the machitos and taste to check the flavor. Heat corn tortillas on the grill while dicing up the cooked machitos.
10
Place the diced machitos on warm tortillas and top with fire-roasted salsa. Serve as complete tacos, with plenty of meat drippings to make them richly flavored.
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