For those of you who don’t know what tri-tip is [vegetarians look away] …
… Tri-Tip is tasty goodness. Plain and simple.
To be honest, I was actually scared to move to Texas, in part, because I thought I’d be giving up my beloved California tri-tip.
Well, I was a pleasantly surprised to see tri-tip at my local grocery store when we first moved. So, either California has its residents fooled into thinking tri-tip is a “California thing,” or Texas is now in on the secret now as well. Do you have tri-tip in your area?
Tri-Tip is kinda like a combination between a roast and a steak and is amazing when prepared well — which usually means it’s marinated, BBQ’d and then served between two slices of fresh garlic bread as a sandwich. Mmm.
However, I thought I’d try something different this time. I felt like some tacos.
I used my recipe for shredded beef tacos and they turned out wonderfully.
This recipe also works great in the crock pot. In fact, that’s how we used to make shredded beef tacos all the time. If you don’t have tri-tip in your area, this recipe will also work with a beef roast.
Shredded Tri-Tip Tacos
2 to 2 1/2 lbs. tri-tip roast
1 1/2 tsp. cumin
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 tsp. garlic powder
1/2 tsp. paprika
1/8 tsp. ground ginger
1/8 tsp. cayenne pepper
1 can (14 1/2 oz.) diced tomatoes
1 can (8 oz.) tomato sauce
1 can (4 oz.) mild green chilies
1/2 large onion, chopped
3 garlic cloves, smashed
2 tbsp. Worcestershire sauce
8-10 good quality corn or flour tortillas (I use Guerrero brand)
optional toppings: shredded cheddar cheese, diced fresh tomatoes, dollop sour cream, lettuce, salsa, lime wedges
Preheat oven to 325 degrees.
In a small mixing bowl, make taco seasoning rub by combining the kosher salt, black pepper, garlic powder, paprika, ground ginger and cayenne pepper. Mix well.
Rub tri-tip with dry spice rub and place in Dutch oven (or crock pot). Let sit for 15-20 minutes at room temperature. Cover roast with diced tomatoes, tomato sauce, chillies, onion, garlic and Worcestershire sauce. Cover and place into oven for 2-3 hours, or until beef is tender and breaks away with fork. (If using crock pot, cook on low for 8-10 hours).
Remove from oven and place tri-tip on cutting board. Discard the smashed garlic. Leave remaining juices, tomatoes, chillies and onion in pot.
Using two forks, shred the tri-tip by holding one fork steady with one hand and slowly scraping the other fork, prongs faced backwards, with your other hand away from the other fork. Transfer the shredded tri-tip to a large bowl and add the reserved cooked vegetables and juices from the Dutch oven. Stir to combine.
Heat a flat skillet or griddle over medium high heat. Add a tortilla to the pan and let the tortilla heat until it develops little bubbles. Remove from the heat (without burning your fingers!). Then place desired amount of shredded tri-tip onto tortilla, followed by desired toppings.
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