Tri Tip Tacos
This flavorful tri-tip roast recipe is a feast for the senses. The aromatic blend of spices creates a tantalizing rub that infuses the meat with smoky, zesty flavors. Grilled to perfection, the tender tri-tip is juicy and bursting with savory goodness. Sliced against the grain and paired with your favorite accompaniments, each bite is a delightful exploration of deliciousness.
— Constant Cookbook
Ingredients
- 1 tsp kosher salt
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 2 1/2 lbs tri-tip roast
- 14 ounces diced tomatoes and green chilies
- 1 yellow onion
- 2 cloves garlic
- 1 cup beef stock
- tortillas as needed
Instructions
- Trim silver skin off the trip tip but leave some of the fat.
- Massage the meat with the rub until fully covered and let rest at room temperature for 1 hour.
- Prepare a charcoal grill or gas grill to high. Place tri-tip on grill and sear one side well, 6 to 7 minutes making sure it doesn’t burn. Rotate the tri-tip and sear other side for about the same time. Reduce heat to medium-high or move the meat to a part of the grill that’s not over direct flames. Turn meat again and cook another 8 to 10 minutes. Flip and cook again for an additional 5-6 minutes. A 2-pound roast will need about 20 to 25 minutes total cooking time. Cook until an instant read thermometer reads 120°F for a rare roast, 130°F for medium-rare and 140°F for medium.
- Remove from the grill, let rest on a cutting board 10 to 20 minutes for the juice to redistribute.
- To serve, slice against the grain. Serve with pico, guacamole, and charred tortillas.
Nutrition
- Calories: 374 kcal
- Protein Content: 47 g
- Fat Content: 19 g
- Saturated Fat Content: 7 g
- Cholesterol Content: 150 mg
- Sodium Content: 118 mg
- Unsaturated Fat Content: 11 g
- Serving Size: 1 serving
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